Description
A flavorful one‑pot vegan take on classic Spanish (Mexican) rice with tomato, spices, and fresh cilantro.
Ingredients
- 2 cups long‑grain white rice
- 1 cup tomato sauce
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- ½ large red bell pepper, finely chopped
- 3 tbsp olive oil
- 2½ cups vegetable broth
- 1 tsp chili powder
- ½ tsp dried oregano
- 1 tsp salt
- ½–1 tsp ground cumin
- ¼ cup chopped cilantro
- Juice of 1 lime
- Optional: 1 jalapeño, diced
Instructions
- Heat oil in a large pot over low–medium heat. Add onion; sauté 3–5 min until translucent.
- Add garlic, bell pepper (and jalapeño if using); sauté 2–3 min.
- Add rice, tomato sauce, broth, spices (chili, oregano, salt, cumin); stir to combine.
- Bring to low boil, cover, reduce heat to low; simmer 15–20 min until liquid is absorbed, stirring halfway.
- Turn off heat; let sit covered for 10 min to steam.
- Fluff with fork; stir in cilantro and lime juice before serving.
Notes
- Brown rice may be substituted; add ~10 min cooking time.
- Adjust broth amount per rice type per package instructions.
- Add jalapeño or cayenne for extra heat.
- Store cooled leftovers in fridge up to 5 days or freeze up to 1 month.