Spanish Rice Recipe (Vegan)

Spanish rice is one of my favourite side dishes: a lovely, warm mediterranean flavour which you can pair with a lot of otherwise bland food like grilled fish, fish fingers, veggie fritters and patties (or meats). It’s also vegan, if you avoid all sorts of animal products – this is for you. It’s very versatile, I normally pair it up with grilled halloumi for myself and chipolatas for husband.

About Spanish Rice

Also known as Mexican Rice, this isn’t a paella – if you were wondering. Spanish rice is loaded with onions, garlic, tomatoes and Mexican spices. I guess my readers from the Americas have known this very well!

The best thing about this Spanish rice recipe is – as always, in my view – that’s it’s so easy to make. All of the ingredients are normally in your cupboard that you always have on hand. Plus, you only need one pot. Less washing up is always welcome, right? Takes about 30-40 minutes to prepare it, so it’s quite quick and easy.

Tips When Making Spanish Rice

The only thing is, that you must avoid overcooking it, so it won’t become soggy and mushy. It could even be a dish on its own, just add some Parmesan or any vegan grated cheese. Great for tomato addicted kids, like Bobcat. 🙂 You can add extra sweet corns, if you wish, it goes well with peppers.

What type of rice is the best for Spanish Rice?

Just plain, white long grain rice will do the best job.

How to store Spanish Rice?

It lasts a few days in the fridge but you can even freeze it for 2-3 months.

Enjoy. The recipe below will give you 4 adult side dish portions.

Spanish Rice (Vegan)

A delicious, summer meal or side dish.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Side Dish

Cuisine Mediterranean, Mexican, Spanish

Servings 4

Ingredients

  

1x2x3x

• 70 g long grain or risotto rice washed
• 400 g chopped tomato
• 1 medium yellow bell pepper chopped
• 1 medium red bell pepper chopped
• 1 medium green bell pepper chopped
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1 splash white wine any type
• 350 ml vegetable stock with 1 whole stock cube
• 1 tsp ground cumin
• 1 tsp chilli powder or less if you don't like it too spicy
• 1 tsp dried oregano
• 1 handful fresh basil leaves optional

Instructions

 

• Prepare everything: wash and chop up the vegetables and onions. Wash and drain rice. Make stock liquid with using a whole stock cube for 350 ml water. (Because the tomato will add some extra liquid too.)

  Fry onions with on the olive oil for a minute or two. 

  Add the chopped peppers and simmer for another two minutes. Not too long, otherwise they will get mushy in the finished dish.
  
• Add the rice and the wine and cook them for a few minutes until all the liquid dissolves. Add all the spices and herbs.
  
• Add the chopped tomato and the stock liquid, stir well, cover it with a lid. Cook it for about 25 minutes, until the rice is al dente. Stir frequently. It's ready when all the liquid is evaporated.
  
• Enjoy it on its own with grated cheese or as a side dish for grilled halloumi or any meat or meat-free sausages. It's nice with fish too.
  

Keyword spanish rice

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