If you love bold, vibrant flavors and need a seriously versatile side, Vegan Spanish Rice is about to become your new go-to. This tomato-infused, warmly spiced rice is sheer comfort in a bowl—utterly satisfying on its own, but with endless pairing potential. Best of all, it comes together with pantry staples, no fuss, and every bite bursts with color and aroma, all while being entirely plant-based. Whether you’re adding it to tacos, burrito bowls, or weeknight dinner spreads, Vegan Spanish Rice deserves a regular spot in your rotation.
Ingredients You’ll Need
One of my favorite things about Vegan Spanish Rice is how you can make magic with just a few simple ingredients. Each one shines—adding flavor, texture, or that beautiful reddish hue that makes this rice such a crowd-pleaser.
- Olive oil: Brings richness and helps to sauté the aromatics for maximum flavor in every bite.
- Onion: A chopped onion lays the foundational sweetness and savoriness that gives the dish depth.
- Garlic: Just a couple of cloves, but they pack a punch of sharp, unmistakable flavor.
- Long-grain white rice: This classic rice cooks up fluffy and separate, soaking up all the tangy, savory sauce.
- Vegetable broth: For big, complex flavor, use homemade or your favorite store-bought version.
- Tomato sauce: The hero ingredient! Gives the rice its signature color and irresistible tang.
- Ground cumin: Try not to skip this—it adds that earthy, slightly smoky vibe you crave in Spanish rice.
- Smoked paprika: Bold, smoky, and a total game-changer. Regular paprika is fine, but smoked is truly next-level.
- Chili powder: For a little warmth and a gentle kick—adjust to taste if you like it spicier or milder.
- Salt: Enhances every single flavor in the pot—taste as you go to hit your perfect level.
- Black pepper: Adds a subtle, savory note in the background. Freshly ground is best!
- Fresh cilantro (optional): Stirred in at the end, cilantro delivers a fresh, herbal burst (feel free to skip if you’re not a fan).
- Lime wedges (optional): A squeeze right before serving brightens the whole dish and ties everything together.
How to Make Vegan Spanish Rice
Step 1: Sauté the Aromatics
Start by heating your olive oil in a medium saucepan over medium heat. Once hot, add the finely chopped onion and let it cook for 3–4 minutes, stirring occasionally, until it softens and turns translucent. Introduce the minced garlic and sauté for just 30 seconds more—this step is where the kitchen starts to smell incredible and the base flavors for your Vegan Spanish Rice start to come alive.
Step 2: Toast the Rice
Pour the uncooked long-grain white rice straight into the pan with the onions and garlic. Stir frequently for about 2–3 minutes, letting the rice get a little toasty and slightly golden. Toasting adds a nutty flavor and helps the rice hold up its shape through the simmering process.
Step 3: Add the Sauces and Spices
Next up, pour in the vegetable broth and rich tomato sauce, giving everything a good stir. Sprinkle in the ground cumin, smoked paprika, chili powder, and season with salt and black pepper. This is where the signature flavor of Vegan Spanish Rice is built—don’t be shy about stirring to combine so every grain soaks up the goodness.
Step 4: Simmer Until Perfect
Turn the heat up and bring everything to a boil, then immediately reduce to low and cover the pan with a tight-fitting lid. Let your rice gently simmer for 18–20 minutes, or until the liquid is absorbed and the grains are tender. At this point, resist the urge to peek—keeping the lid on traps all that precious steam for the fluffiest Spanish rice.
Step 5: Rest, Fluff, and Finish
Remove the pan from heat and let it sit, still covered, for another 5 minutes. This rest time allows the rice to finish steaming to perfection. Finally, use a fork to gently fluff the rice and stir in a handful of chopped cilantro if you love a fresh, herby finish. Serve with a wedge of lime for a spark of brightness right before digging in.
How to Serve Vegan Spanish Rice
Garnishes
A generous handful of chopped fresh cilantro, a squeeze of lime juice, and maybe even a sprinkle of sliced green onions take Vegan Spanish Rice from simple to absolutely restaurant-worthy. For a little extra kick, try a dash of hot sauce right before serving!
Side Dishes
This rice makes the perfect partner for so many dishes. Spoon it alongside vegan enchiladas, roasted veggies, tacos filled with beans or tofu, or even as part of a self-serve taco bar for gatherings. The mild heat and tomato brightness work with so many flavors.
Creative Ways to Present
Take Vegan Spanish Rice up a notch by serving it in individual bowls as part of a burrito bowl spread, stuffing it into bell peppers before baking, or using it as a bed for grilled veggies, marinated tofu, or vegan fajitas. Leftovers also work wonders tossed into wraps or salads the next day!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Vegan Spanish Rice, let it cool to room temperature before transferring to an airtight container. Tuck it away in the fridge for up to 4 days. It makes a fab meal prep option and stays just as delicious after reheating.
Freezing
Vegan Spanish Rice freezes beautifully! Pack portions into freezer-safe containers or bags, flatten to save space, and label with the date. Frozen rice can last up to 2 months and is so handy for those nights when you need dinner, stat.
Reheating
When you’re ready to reheat, sprinkle a tablespoon or two of water over the rice (to help bring back the steam), and warm it gently in the microwave or on the stovetop over low heat. Stir occasionally, and it’ll fluff up almost as good as new!
FAQs
Can I use brown rice instead of white?
Absolutely! Brown rice is a fantastic nutritious swap, but just note that it usually requires a longer cook time (closer to 40 minutes) and extra vegetable broth. Check the package and adjust the liquid as needed.
What should I do if my rice is too dry or crunchy?
If your Vegan Spanish Rice turns out a little dry, just sprinkle a splash more broth or water over the top, cover, and let it steam over low heat for a few more minutes. This should help soften those last few grains.
Can I add more veggies or beans?
Yes, and this is a great way to make it a complete meal! Stir in cooked peas, corn, black beans, or even chopped bell peppers at the end of cooking for extra bite, color, and nutrition.
Is this rice spicy?
With the measurements listed, Vegan Spanish Rice is mild with just a touch of warmth from the chili powder. For more heat, you can add extra chili, hot sauce, or even a chopped jalapeño during the sauté step!
What type Side Dish
Any plain, unsweetened tomato sauce works great here. If you only have crushed tomatoes or tomato puree, those will still deliver delicious results—just aim for a smooth, not chunky, final texture.
Final Thoughts
I can’t recommend this Vegan Spanish Rice enough; it’s quick, easy, and genuinely satisfying. If you’re searching for a side that’ll win over everyone at the table (vegan or not!), give this one a try. Tag me when you make it—I can’t wait to see how Vegan Spanish Rice finds its way into your favorite meals!
Print
Vegan Spanish Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Spanish Rice recipe is a flavorful and satisfying side dish perfect for any Mexican-inspired meal. Made with aromatic spices, this dish is a delicious twist on traditional Spanish rice.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 1/2 cups vegetable broth
- 1 cup tomato sauce
Spices:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
Optional:
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a medium saucepan over medium heat. Sauté onion until softened, then add garlic.
- Toast Rice: Stir in rice and cook until lightly toasted.
- Add Liquid & Spices: Pour in vegetable broth and tomato sauce. Stir in cumin, smoked paprika, chili powder, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is tender.
- Finish & Serve: Let sit covered for 5 minutes. Fluff with a fork, stir in cilantro if desired, and serve with lime wedges.
Notes
- For added texture and nutrition, stir in cooked peas, corn, or black beans after cooking.
- Brown rice can be used but will require a longer cook time and additional broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
