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The perfect vegan Mexican brown rice, made with a very traditional recipe. It has just the right texture and balance of tomato-garlic flavor.
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The Perfect Vegan Mexican Brown Rice

Total Time 45 minutes
Servings 3 servings
Author Dora Stone


  • 1 cup Brown rice, long grain
  • ¼ Onion, white
  • 3 cloves Garlic
  • 1 ½ cups Tomato, diced
  • 1 tbsp. Tomato paste
  • 1 ½ cups Vegetable, stock or broth
  • ½ tsp. Salt, kosher
  • 1 cup Peas, frozen


  • Soak the brown rice in cold water overnight.
  • Drain the rice. Set a medium pot to medium heat and add the rice. Stir often and let rice toast until golden brown, about 8-10 min.
  • Meanwhile blend the tomato, onion, garlic, and tomato paste until smooth. Strain. You should end up with 1 cup of puree. If you don’t, add enough veg stock to make it one cup.
  • Pour the tomato puree into the pot with the rice and let simmer for 2 minutes. Add the 1 ½ cups of vegetable stock. Add ½ tsp of salt and stir. Cover and turn heat down to a low simmer. Let cook for 35 – 40 minutes.
  • Remove pan from heat and let rest covered for 7 minutes.
  • Meanwhile drop peas in boiling water until tender, about 1 minute, drain.
  • Add peas to rice and fluff with fork.


If you forgot to soak the rice, don’t worry. It will take just a bit longer to cook.