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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

Mexican or Spanish, however you know this as, you will love it. My secret to fluffy brown rice is presoaking it.
Course Side Dish
Cuisine Mexican
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 3 servings
Calories 352kcal
Author Dora Stone

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 352kcal | Carbohydrates: 73g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 410mg | Potassium: 733mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5687IU | Vitamin C: 42mg | Calcium: 73mg | Iron: 3mg