Rice Cooker Vegan Mexican Rice Recipe

Introduction

This vegan Mexican rice is a flavorful and easy side dish made right in your rice cooker. With a blend of aromatic spices, tomato sauce, and fresh cilantro, it pairs perfectly with any Mexican-inspired meal.

Ingredients

• 1 and 1/2 cups long grain white basmati rice, uncooked
• 2 tablespoons oil
• 1 tablespoon vegan butter
• 1 teaspoon granulated garlic (powder)
• 1 teaspoon onion powder
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons canned diced green chilies (optional)
• 1 cup tomato sauce
• 2 cups vegan chicken broth (or water + 1 tablespoon no chicken bouillon paste) or use veggie broth
• 1/4 cup chopped cilantro plus more for serving

Instructions

1. Step 1: Add the rice, oil, and vegan butter to a large non-stick pan. Cook over medium heat, stirring frequently, until the rice turns golden, about 5 to 7 minutes.
2. Step 2: Transfer the toasted rice to your rice cooker. Stir in the granulated garlic, onion powder, cumin, salt, diced green chilies (if using), tomato sauce, vegan chicken broth, and chopped cilantro. Close the lid and start the cooking cycle.
3. Step 3: When the rice cooker finishes, fluff the rice gently with a fork. Adjust seasoning with salt and pepper as desired. Stir in a dollop of vegan butter for extra creaminess if you like.
4. Step 4: Transfer the rice to a serving bowl and garnish with additional chopped fresh cilantro. Serve warm alongside your favorite Mexican dishes.

Tips & Variations

• For an oil-free version, skip the oil and vegan butter during toasting and add a bit more broth to prevent sticking.
• Try adding chopped bell peppers or corn for extra texture and color.
• If you don’t have a rice cooker, see the stove top method below for an easy alternative.

Storage

Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice and warm in the microwave or on the stove to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, but cooking times and liquid amounts may vary. Long grain white basmati rice works best for fluffy texture. If using brown rice, increase the liquid and cooking time accordingly.

Is it necessary to toast the rice first?

Toasting the rice adds a nutty flavor and helps prevent it from becoming mushy. While not required, it does improve the taste and texture.

Rice Cooker Vegan Mexican Rice Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

This vibrant Vegan Mexican Rice recipe uses a rice cooker for an effortless, flavorful dish packed with spices, tomato sauce, and cilantro. Perfect as a side for any Mexican-inspired meal or as a comforting vegan main, it offers rich, savory flavors without any animal products. The recipe also includes an optional stovetop method for versatility.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Rice Cooker
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Rice and Cooking Fat

• 1 1/2 cups long grain white basmati rice, uncooked
• 2 tablespoons oil
• 1 tablespoon vegan butter

Spices and Flavorings

• 1 teaspoon granulated garlic (powder)
• 1 teaspoon onion powder
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons canned diced green chilies (optional)

Liquids and Herbs

• 1 cup tomato sauce
• 2 cups vegan chicken broth (or water plus 1 tablespoon no chicken bouillon paste; veggie broth can be used as alternative)
• 1/4 cup chopped cilantro, plus more for serving

Instructions

1. Toast the Rice: Add the rice, oil, and vegan butter to a large non-stick pan and cook over medium heat, stirring frequently until the rice grains turn golden, about 5 to 7 minutes. This enhances the flavor and prevents sticking.
2. Combine Ingredients in Rice Cooker: Transfer the toasted rice to the rice cooker. Stir in the garlic powder, onion powder, cumin, salt, diced green chilies, tomato sauce, vegan chicken broth, and chopped cilantro.
3. Cook the Rice: Close the rice cooker lid and start the cooking cycle. Cook until the rice is tender and all liquid is absorbed.
4. Finish and Serve: Once cooked, fluff the rice with a fork. Adjust seasoning with salt and pepper to taste. Optionally stir in a dollop of vegan butter for extra richness. Transfer to a serving bowl and garnish with additional fresh chopped cilantro. Serve alongside your favorite Mexican dishes.
5. Optional Stove Top Method – Toast Rice: Heat a medium saucepan or pot (avoid skillet) over medium heat. Add rice, oil, and vegan butter. Cook while stirring until rice is golden, about 5 to 7 minutes.
6. Optional Stove Top Method – Simmer: Stir in all remaining ingredients. Bring the mixture to a boil on high heat, then cover and reduce heat to medium-low to simmer for 10 minutes.
7. Optional Stove Top Method – Rest: Remove from heat without lifting the lid and let the rice sit, covered, for 10 minutes to finish steaming.
8. Optional Stove Top Method – Finish: Fluff rice with a fork, season with salt and pepper, optionally stir in vegan butter, garnish with chopped cilantro, and serve.

Notes

• For an oil-free option, omit oil and vegan butter; cook the rice with a little extra broth or water to prevent sticking.
• Using a rice cooker simplifies cooking and ensures consistent results, but the stove top method works well if preferred.
• The diced green chilies are optional but add a nice mild heat and flavor.
• Use vegan chicken broth or vegetable broth to keep the recipe fully vegan.
• This rice pairs beautifully with black beans, tacos, grilled vegetables, or vegan fajitas.

Keywords: vegan mexican rice, rice cooker mexican rice, vegan side dish, mexican rice recipe, easy vegan rice