I don’t know about y’all, but work is really ramping up for me. Like, “working through lunch, forgetting to take bathroom breaks, and working after hours” kind of ramping up. On these kinds of days, I like to have my go-to recipes at hand, the ones I can make almost like second nature because they’re easy and fast and because I’ve made them a bunch.
This Easy Vegan Spanish Rice recipe is just what I needed this past week. Ready in under 30 minutes, it’s the perfect meal to make because it can be added on to other things you’ve already made or it can be paired with some beans or tofu you heat up. I’ve made this recipe a bunch – you can actually click the picture below to see the first time I talked about making this recipe on my Instagram back in January!
I’ve paired this rice with quesadillas, added it to bowls and tacos, and even used the same recipe but made it with quinoa instead. This recipe is also gluten free and kosher (make sure you use kosher tomato paste) as is, but be sure any add-ons you include are as well if you or who you’re sharing your food are gluten-free or keep kosher.
One last note: I highly recommend preparing all of your ingredients in advance. For example, I recommend measuring out all of your spices before you begin so you can just toss them in when the time comes. The first part of this recipe is pretty fast, and you don’t want to accidentally burn anything while you’re measuring something out.
This delicious rice dish can be made in under 30 minutes and is a great meal all on it’s own or a delicious addition to your favorite bowls, tacos, or quesadillas. I would love the hear what you think of this Easy Vegan Spanish Rice recipe and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Easy Vegan Spanish Rice
Ingredients
- ½ large yellow onion chopped
- 3 cloves garlic
- 1/2 tbsp olive oil
- 1 cup rice
- 1 tbsp double concentrated tomato paste or 2 tbsp regular tomato paste
- ½ tsp chili powder
- 1 tsp cumin
- 2 cups vegetable broth
- 2 tbsp cilantro chopped finely, plus more for garnish
- ½ tbsp lime juice
- Salt and pepper to taste
Instructions
- Heat the olive oil in the pan over medium heat. Sauté the onion and garlic in the olive oil for about 2 minutes until you can smell the garlic.
- Add the tomato paste and cook for another 2-3 minutes and stir with a spatula frequently.
- Then add the rice, chili powder, and cumin and cook for another 2-3 minutes. Continue stirring frequently throughout.
- Add the vegetable broth. Bring the rice to a boil and then let simmer (covered) for 8-12 minutes, or until the broth has boiled off.
- While the rice is simmering, add the lime and cilantro.
- Once the rice has finished, fluff with a fork and add the salt and pepper to taste. Serve hot or warm with cilantro on top or add to your favorite dishes like burritos, burrito bowls, or quesadillas. Enjoy!
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