Easy Vegetarian Mexican Rice (Restaurant-Style)
Fluffy, tomato-red vegetarian Mexican rice made from scratch in one pan. Dry-toasted rice, a fresh blended tomato base, and a cumin bloom give it that unmistakable restaurant depth — fully vegan, ready in 30 minutes.
Equipment
- Blender or food processor
- Wide heavy-bottomed saucepan with tight-fitting lid
Ingredients
For the tomato base
- 2 medium Roma tomatoes roughly chopped
- 1 small white onion roughly chopped
- 3 cloves garlic
For the rice
- 1 cup long-grain white rice basmati works well
- 2 tablespoons neutral oil sunflower or avocado
- 1 teaspoon cumin seeds or 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 3/4 teaspoon fine sea salt plus more to taste
- 1 3/4 cups vegetable broth or water
- 1/3 cup frozen peas optional; frozen corn, or black beans
Garnish
- Fresh cilantro, roughly chopped
- Lime wedges
Instructions
Make the tomato base
- Blend the tomatoes, onion, and garlic until completely smooth. Set aside — you should have about 3/4 cup of puree.
Toast the rice
- Heat oil in a wide heavy-bottomed saucepan over medium heat. Add the rice and stir constantly for 3-4 minutes until grains turn light golden and smell nutty. Do not rush this step.
Bloom the spices
- Push rice to one side. Add cumin seeds to the oil space and sizzle for 30 seconds until fragrant. (If using ground cumin, stir directly into the rice and toast 20 seconds.) Add garlic powder and chili powder, stir everything together for 20 seconds.
Cook the tomato puree
- Pour in the blended tomato base (it will splatter — stand back). Cook for 2-3 minutes, stirring often, until the puree thickens and most liquid has cooked off. The rice should look coated and nearly dry again.
Simmer
- Add vegetable broth and salt. Stir once, then bring to a boil. Reduce heat to lowest setting, cover tightly, and cook for 15 minutes. Do not lift the lid or stir.
Rest and fluff
- Remove from heat. If using frozen peas, corn, or black beans, scatter over the top, replace the lid, and rest for 5-7 minutes. Fluff gently with a fork from the edges inward. Taste for salt. Serve with fresh cilantro and lime wedges.
Notes
Liquid ratio: use exactly 1 3/4 cups liquid per 1 cup rice. More liquid makes it mushy; less can scorch the bottom.
Do not stir once the lid is on. Opening the lid releases steam and makes the grains gluey. One stir before covering is all you need.
Rinsing the rice: skip rinsing for this recipe — the surface starch helps the tomato puree cling to the grains. If you prefer completely separate grains, rinse and pat dry before toasting.
Make ahead: the tomato puree can be blended up to 3 days in advance and refrigerated.
Storage: store leftovers in an airtight container in the fridge for up to 4 days. Reheat with 2 tablespoons of water per cup of rice, covered, over low heat.
Vegan: this recipe is fully vegan when made with vegetable broth or water.
Tried this recipe?Let us know how it was!