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Vegan Mexican Tomato Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8 servings
  • 3 tablespoons
  • vegetable oil
  • 2 cups white rice
  • 3 cups vegetable broth
  • 1 large tomato diced
  • 1/2 cup chopped white onion diced
  • 1 garlic cloves minced
  • 2 tablespoons  chopped cilantro
  • Salt and pepper to taste
  1. Heat the oil in a large saucepan over high heat. Add the rice, toast it for 3 minutes. In a blender puree, 1 chopped cored large tomato, the onion, 1 garlic cloves, and salt.
  2. Add to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in the broth, the cilantro and bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed 20 minutes. Let sit, covered, 10 minutes. Fluff the rice with a fork, season with salt and pepper and top with more cilantro.
  3. Serves 8.