Name: Mexican Rice
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
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))

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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.

A blue pot filled with vegan Mexican rice with a pot lid and a dish towel on the side.

❤️ 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.

🧾 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 - for sauteing 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 - for cooking the rice. If you use broth, reduce the salt by 1/2 teaspoon.

A coconut bowl filled with taco style rice with vegan cheese and sour cream for toppings.

🔪 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.

A collage of 4 images showing the process steps for making vegan Mexican rice pilaf.

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

A blue pot filled with vegan Mexican rice pilaf with a lid on the side.

👩🏻‍🍳 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.

Vegan burritos filled with Mexican rice, vegan sour cream, and cilantro.

❓ 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 this dish 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.

A burrito bowl topped with vegan cheese, sour cream, green chile, and cilantro.

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

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