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Vegan Spanish Rice

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Vegan Spanish Rice, also known as Mexican red rice or tomato rice, is a flavorful and hearty side dish made with long grain brown rice, fire-roasted tomatoes, peppers, onion, garlic, and a blend of traditional Latin spices. It's a satisfying plant-based dish perfect as a side or main.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

  • 1 onion, diced
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp tomato paste (double concentrated, preferably)
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1.5 tsp coriander
  • 1.75 tsp sea salt
  • 1 Tbsp brown sugar (optional)
  • 1 tsp oregano
  • 2 cups long grain brown rice, rinsed and drained
  • 28 oz can fire-roasted tomatoes (whole or diced)
  • 3 cups water
  • 10 sprigs thyme
  • 1/3 cup cilantro or parsley, for garnish
  • 2 links soyrizo, cut into 1-inch pieces (optional)

Instructions

  1. Preheat a 12-inch high-sided sauté pan over medium heat. Add a light drizzle of olive oil and pan-sear the soyrizo until golden brown. Transfer to a bowl and keep warm.
  2. Add the diced onion with a pinch of salt and sauté until translucent and slightly browned. Add the chopped bell pepper and cook for a few more minutes until it begins to soften.
  3. Push the vegetables to the side of the pan and add the minced garlic to the center with a drop of oil. Cook for about 40 seconds until fragrant, then stir everything together.
  4. Add the tomato paste and stir well to combine with the vegetables.
  5. Sprinkle in the spices: smoked paprika, onion powder, garlic powder, cumin, coriander, sea salt, brown sugar (if using), and oregano. Stir and cook for another minute until aromatic.
  6. Add the rinsed brown rice and stir to coat with the seasoning mixture.
  7. Pour in the fire-roasted tomatoes with their juices. If using whole tomatoes, crush them lightly before adding.
  8. Add the water and thyme sprigs. Stir to combine, then bring the mixture to a boil.
  9. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 55–60 minutes, or until the rice is tender and liquid is absorbed.
  10. Remove from heat and let the rice sit, covered, for an additional 10–15 minutes.
  11. Fluff the rice with a fork, stir in the reserved soyrizo, and garnish with fresh cilantro or parsley. Serve hot.

Notes

  • For a Whole-Food Plant-Based (WFPB) and Plantricious version, sauté in water instead of oil and omit the soyrizo and brown sugar.
  • Adjust cooking time depending on the type of rice used.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Author: AVA
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 519 kcal
  • Sugar: 7 g
  • Sodium: 850 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 92 g
  • Fiber: 8 g
  • Protein: 14 g
  • Cholesterol: 0 mg

Find it online: https://avascooking.com/vegan-spanish-rice/