Vegan Oil-Free Spanish Rice

Vegan Oil-Free Spanish Rice Recipe

By Brand New Vegan

🔪Prep Time: 10 min

👩‍🍳Cook Time: 60 min


1 1/2 cups long-grain rice

1 cup fire-roasted tomatoes

1/4 white onion

1–2 tsp minced garlic

2 tsp chili powder

1 tsp mexican oregano

1/2 tsp cumin

3 1/2 cups low-sodium vegetable broth

1/2 tsp salt

1/2 cup frozen peas (optional)

1/3 cup diced carrots (optional)


1Soak rice in hot water for 10 min

2Meanwhile, puree tomatoes, onion, garlic, chile powder, oregano, cumin in a blender until smooth. Set aside.

3Dice carrots and have both peas and carrots standing by.

4Drain the rice and rinse until the water runs clear – drain thorougly

5In a large non-stick skillet/dutch oven, toast the rice over med heat for 10 min or until color deepens

6Turn down the heat and stir in tomato puree – constantly stirring to avoid scorching

7Let tomatoes and rice cook 8-10 min or until almost dry

8Pour in broth, add salt, and stir in veggies – mix well and bring the heat up to high

9Cook uncovered for 20 minutes – DO NOT STIR

10Lower heat to the lowest setting, cover the pan with a clean kitchen towel, and add the lid.

11Simmer 5 minutes.

12Remove from heat and let rest 15-20 minutes

13Remove lid and towel, fluff with a fork

14Serve and enjoy with a squeeze of lime and added cilantro or hot sauce

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