Easy Vegan Mexican Rice

Did you ever grow up eating traditional mexican rice or do you love making it at home? Is it your first time trying a vegan recipe or any kind or recipe at all? Well, have no fear! This post is made to be an easy reference to what it takes to make fluffy, vegan rice in as little as 30 minutes. Ingredients used are low-cost and easily accessible at most grocery stores, including Walmart.

Believe it or not, you can make this dish at any skill level and add your own kind of spin to it as well. If you’re more seasoned in the kitchen working with produce pretty regularly you can make your own vegetable broth, use raw tomatoes, & fresh herbs. This dish is a great side for tacos, burrito bowls, enchiladas, fajitas, stuffed peppers & more. Enjoy!


This recipe serves up to 4-5 at a time. My boyfriend and I usually get about 2 meals out of this together and we’ll even have a bit leftover sometimes after that depending on what we pair it with. This recipe is moderately healthy even with canned/dried ingredients. It’s a great way to add more protein and grains in your diet and spice up your next meal with some traditional comfort food.


Here’s a list of low-cost ingredients you can find at most grocery stores. You can add additional spices & veggies like cilantro, corn, lime & raw ingredients. I usually used canned and dried items when I’m short on time, but it always pays off in the flavor when you take the harder route.

The Plant Based Bae Mexican Rice Ingredients
  • Minced Garlic and/or garlic powder – 1 tbsp
  • Onion and/or onion powder – 1 tbsp
  • Ground cumin -1.5 tbsp
  • Diced tomatoes – 14.5 oz canned or 1 cup fresh
  • Vegan Broth (Bouillon cubes, boxed or homemade) -2 cups (for bouillon: mix 1 vegetable cube with 2 cups water)
  • Extra Long Grain Rice – 1 cup white or brown Note: using a different brand or type of rice may alter cooking times. always refer to package instructions
  • Chili powder and/or cayenne pepper -1-2 tsp
  • Salt – 1-2 tsp (I use pink Himalayan salt and will wait until the end to add this to help cut down the sodium!)

Cook Time

Prep time varies depending on what kind of ingredients you are using. Generally, this recipe takes about 25-30 minutes to cook.


  1. In a medium to large sized pot, bring 2 cups of vegetable broth to a boil over high heat.
    Note: if you’re making bouillon cubes, move to the next step only once you’ve dissolved all of the mixture.
  2. Add in 1 cup of rice, 1 tbsp each of garlic, onion powder (or sauteed onions) & ground cumin. Stir. Cover and let boil for about 5 minutes.
  3. Add 1 can or cup of diced tomatoes to the pot. Stir. Reduce to a low/medium heat and let simmer for about 15 minutes while stirring only 2-3x during that time.
    Note:One of the biggest mistakes you can make is opening the cover to the pot too many times. You’ll end up losing flavor and beating up your poor rice with all that unnecessary checking. When checking your rice, be sure to take a spoon and try the broth.
  4. Take a rubber spatula (or fork) and stir the rice at the top in horizontal and vertical motions. This is how you’ll get that “fluffy”, sticky rice texture everyone loves. This is the point where you can decide whether to add your salt or extra spices.
    Note: If it seems like your rice is hard when you try it, you can slowly stir in up to 1/4 cup water or broth to the pot & cook on low/medium for about 5 minutes. Be sure to watch how much water is covering your rice. You should be able to stir it in more comfortably as you add the liquid but not in a souplike mixture.
  5. Once your rice has reached a tender, fluffy consistency you’re ready to go!

Serving Suggestion

Burrito bowls are always my go-to meal on a busy weeknight when I don’t want to throw anything too crazy together but still feel like cooking something with love. Serve your rice as a base with any protein (chick’n, tofu, ground plant based crumbles, or fajita veggies) along with your favorite toppings and sauces. I can’t have any kind of bowl without fresh, red baby tomatoes, lime juice, salsa verde.

If you have questions, comments or have tried this recipe, please leave a note in the section below. Be sure to share any sides or dishes you’re dying to see veganized (refried beans, etc.).

As always, thanks for your love & support.

‘Til next time!

Em 🌱

Emerald May, The Plant Based Bae
Emerald May, The Plant Based Bae

Hi! My name is Emerald May and I’m The Plant Based Bae. I was born and raised in the Midwest, and have called Southern California home for the past seven years. In 2018, I decided to switch to a vegan diet which led to me improving my overall quality of life and learning a lot about health & humanitarianism. Since then, I’ve had countless conversations with vigorous vegans and curious omnivores to share what I’ve learned along the way.


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