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Vegan Oil-Free Spanish Rice

  • Author: Brand New Vegan
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Category: Rice
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


An oil-free version of a Mexican Classic, only Vegan, made entirely on your stovetop.  Enjoy.


  • 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)


  1. Soak rice in hot water for 10 min
  2. Meanwhile, puree tomatoes, onion, garlic, chile powder, oregano, cumin in a blender until smooth.  Set aside.
  3. Dice carrots and have both peas and carrots standing by.
  4. Drain the rice and rinse until the water runs clear - drain thorougly
  5. In a large non-stick skillet/dutch oven, toast the rice over med heat for 10 min or until color deepens
  6. Turn down the heat and stir in tomato puree - constantly stirring to avoid scorching
  7. Let tomatoes and rice cook 8-10 min or until almost dry
  8. Pour in broth, add salt, and stir in veggies - mix well and bring the heat up to high
  9. Cook uncovered for 20 minutes - DO NOT STIR
  10. Lower heat to the lowest setting, cover the pan with a clean kitchen towel, and add the lid.
  11. Simmer 5 minutes.
  12. Remove from heat and let rest 15-20 minutes
  13. Remove lid and towel, fluff with a fork
  14. Serve and enjoy with a squeeze of lime and added cilantro or hot sauce

Keywords: vegan spanish rice, oil-free, mexican rice