Easy Vegan Mexican Rice
This 1-pot vegan Mexican rice is the quick and easy vegan dinner recipe you have been looking for! Packed with beans, corn, veggies, and salsa cooked into simple rice pilaf. Serve it as a rice bowl or use it as a burrito filling, this rice dish will not disappoint.
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Why make this recipe
Mexican rice pilaf is a quick and easy gluten-free meal that the whole family will love! It makes the perfect rice to fill a burrito or a burrito bowl for simple lunches.
I made this a few days ago. Added mushrooms and red bell pepper. So flavorfull, thank you! The first day we had this with vegan cheese in a wrap, the next day in a bowl with guacamole, olives, and Spanish pimiento del piquillo. Both great
—Myra
Ingredients and substitutions
- Rice – I like to use Basmati rice. It cooks quickly and has a great texture. You can also use long-grain brown rice, but you need to increase the cooking time by about 10 minutes.
- Oil – used to saute the onion and zucchini. You can use a few tablespoons of vegetable broth instead of oil for an oil-free option.
- Onion – for flavor. (optional) You can also swap it out for a few cloves of minced garlic.
- Zucchini – this is optional but adds texture.
- Seasonings – you can simply use a taco seasoning mix or add cumin and chile powder. You can add a few shakes of red pepper flakes for spicier rice.
- Salt – for flavor
- Corn – frozen, fresh, or canned corn will work.
- Beans – I usually use black beans, but you can use any type of beans that you want. Feel free to double the beans for more protein. You can also add vegan beef crumbles to the rice for a meatier meal.
- Salsa – a jar of salsa adds color and flavor to this dish. You can use fresh or canned diced tomatoes if you don’t have salsa.
- Water or Vegetable Broth – used to cook the rice. If you use broth, reduce the salt by 1/2 teaspoon.
Helpful tools
- A large pot with a lid. You must cover the rice while it cooks.
How to make vegan Mexican rice
Step 1 – Peel and dice a medium-sized onion and saute it in 1 tablespoon of cooking oil over low heat for about 5 minutes until it’s translucent.
Step 2 – Add 1 medium zucchini diced into small pieces to the pot and sprinkle it with 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of chile powder (or use 2 teaspoons taco seasoning mix.)
Step 3 – Continue to saute for another 3 minutes, then add 1 can of beans (drained and rinsed) 1 cup of corn, and a 16 oz jar of salsa.
Step 4 – Rince 1 3/4 cups of basmati rice (or any long-grain rice) until the water runs clear, then add it to the pot with 3 cups of water (or vegetable broth).
Step 5 – Give it a good stir, then allow it to cook on medium-low for about 10 minutes until the liquid drops just below the level of the rice and veggies. Then cover with a lid and turn the heat to low for 5 minutes.
Step 6 – After it cooks on low for 5 minutes, turn off the heat and allow it to sit untouched for 10 minutes. (Don’t take off the lid to peek at it and don’t stir it again, just let it sit.)
Step 7 – After at least 10 minutes fluff the rice pilaf with a fork and serve warm with your favorite toppings.
Serve your Mexican rice in a bowl, wrapped in a burrito, or in a taco shell.
Mexican rice toppings
You can eat this Mexican rice plain or toss in some toppings of your choice. Some of my family’s favorite things to add to the rice bowls or burritos are the following…
- Tofu Sour Cream
- Vegan Cheddar Cheese
- Cilantro Garlic Sauce
- Salsa
- Guacamole
- Cilantro
- Lime Juice
- Black Olives
- Lettuce
- Green Chile
- Red Chile Sauce
- Jalapenos
- Chipotle Peppers
Pro Tips
- Be sure to keep the lid on your rice and let it sit for a least 10 minutes after cooking. This allows it to cook properly, fluff up, and not stick together.
- You can toss in whatever vegetables or add-ins that you want in your rice, just keep the liquid-to-rice ratio the same.
- If you choose not to add a can of salsa to the rice, you must add an additional 1/4 cup of water to the dish to account for the change in moisture.
How can I use this Mexican rice?
Use this Mexican-style rice to fill burritos for a quick and easy meal. The rice will keep well in the fridge for up to five days, so you can easily wrap it in a tortilla and pop it in the microwave for an easy meal. You can also make a burrito bowl and top the rice with your favorite taco-style toppings like cheddar cheese, cilantro, salsa, sour cream, and avocados.
How can I make it gluten-free?
This Mexican rice pilaf is gluten-free, just be sure that you use gluten-free taco seasoning or spice mixtures. Sometimes spices have hidden gluten. If you choose to add vegan beef crumbles, be sure that they are gluten-free.
If you want to keep your rice and veggies separate, try my Mexican Stir-Fry recipe served over your choice of rice or grain.
Storage and reheating
Refrigerate: This vegan Mexican rice will keep well in the fridge for up to 5 days in an airtight container.
Freeze: This Mexican rice pilaf freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the rice in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan over low heat on the stovetop.
More easy weeknight meals
Vegan Mexican rice recipe
Mexican Rice
Ingredients
- 1 tablespoon olive oil, or any cooking oil you choose
- 1 medium onion, (about 1 cup)
- 1 medium zucchini, (about 1 1/2 cups)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chile powder
- 1 1/2 cups (1 can) black beans, or any beans of choice
- 1 cup corn
- 2 cups (16 oz) salsa
- 1 3/4 cups basmati rice
- 3 cups water, (or vegetable broth)
Equipment
- 1 medium sized pot with a lid (enough to hold a least 12 cups)
Instructions
- Peel and dice a medium-sized onion and saute it in 1 tablespoon of cooking oil over low heat for about 5 minutes until it's translucent.
- Add 1 medium zucchini diced into small pieces to the pot and sprinkle it with 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of chile powder (or use 2 teaspoons taco seasoning mix.)
- Continue to saute for another 3 minutes, then add 1 can of beans (drained and rinsed) 1 cup of corn, and a 16 oz jar of salsa.
- Rince 1 3/4 cups of basmati rice (or any long-grain rice) until the water runs clear, then add it to the pot with 3 cups of water (or vegetable broth).
- Give it a good stir, then allow it to cook on medium-low for about 10 minutes until the liquid drops just below the level of the rice and veggies. Then cover with a lid and turn the heat to low for 5 minutes.
- After it cooks on low for 5 minutes, turn off the heat and allow it to sit untouched for 10 minutes. (Don't take off the lid to peek at it and don't stir it again, just let it sit.)
- After at least 10 minutes fluff the rice pilaf with a fork and serve warm with your favorite toppings.
- Serve in a bowl, wrapped in a burrito, or in a taco shell.
Notes
- Be sure to keep the lid on your rice and let it sit for a least 10 minutes after cooking. This allows it to cook properly, fluff up and not stick together.
- You can toss in whatever vegetables or add-ins that you want in your rice, just keep the liquid-to-rice ratio the same.
- If you choose not to add a can of salsa to the rice, you must add an additional 1/4 cup of water to the dish to account for the change in moisture.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
I am an avid long time cook. I eat clean, vegan, soy free. I made this rice for a dinner I was hosting for family, and I can say this was absolutely divine!!! I never sign up with my email to follow people or save recipes, but I did here! Absolutely wonderful!
Thanks Sue! That means so much to me! I’m so happy that you liked the recipe. You will probably also like my Mexican quinoa recipe too! Hope that you give it a try. https://thehiddenveggies.com/vegan-mexican-quinoa/
Hello! Do you think this would be freezer friendly?
Yes, this dish freezes very well. Enjoy!
Thanks so much, Monica, for this absolutely yum recipe.
Have made it several times and it’s one of my favourites – love that it’s one pot, easy and delicious! I use frozen peas instead of zucchini and usually add some red capsicum (bell pepper) and sometimes carrot or mushrooms finely chopped. Have tried other beans but black beans are my favs.
I’m so happy that you like the recipe, Sue. I love that it’s 1-pot too! 🙂
Love that it’s in one pot! Used red and green peppers, no zucchini. Extra corn, 2 cans of beans, red and black, and a can of green chilies oh 2 cups of brown rice with 4 cups of vegetable broth. Same seasoning ramped up a bit as well as some oregano. Had no salsa so used canned seasoned roasted chopped tomaoes.. Used your idea with modifications obviously. Quiet good. Don’t know if I’ll remember my changes.
I’m glad that you liked this recipe, Jo. I love that there are so many variations of this dish.
Would brown rice or quinoa work?
Yes, you can use either of those as well. If you use short grain brown rice it may need a few extra tablespoons of water and cook a little longer. Enjoy! 🙂
Hi,
Sounds great, thanks.
I always use wholegrain rice. Do you think that will make the veggies go mushy?
Dutch greetings,
Myra
I made this a few days ago. Added mushrooms and red bell pepper. So flavorfull, thank you! The first day we had this with vegan cheese in a wrap, the next day in a bowl with guacamole, olives, and Spanish pimiento del piquillo. Both great 😛
I forgot to mention: I used brown long grain rice. Worked a treat!