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Vegan Spanish Rice

Vegan Spanish Rice

Dianne
Made with tomatoes and onions, Vegan Spanish Rice is an excellent side dish for just about any meal. It comes together with just a few ingredients and minimal effort. 
5 from 1 vote
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Side Dish
Cuisine Spanish
Servings 4 servings
Calories 199 kcal

Ingredients
  

  • 1 teaspoon neutral-flavored vegetable oil
  • ½ cup diced red onion (about half an onion)
  • ½ teaspoon sea salt
  • 1 clove garlic minced
  • 1 cup brown rice
  • 2 cups vegetable stock
  • 1 14-ounce can diced tomatoes with their juices
  • ¼ teaspoon dried oregano
  • pinch red pepper flakes optional
  • 1/4 cup fresh chopped parsley or cilantro

Instructions
 

  • Heat the oil in large pot over medium-high heat. Add the onion to the pot along with the sea salt. Sautee until the onion is translucent and fragrant, about 5 minutes. 
  • Add the garlic and cook for another minute or two, then add the rice. Toast the rice a little, stirring frequently. The rice will have a toasted, nutty fragrance. 
  • Add the stock, tomatoes an their juices, oregano, and red pepper flakes, if using, to the pot and bring to a boil. Reduce the heat to a simmer and cover. 
  • Let cook for approximately 45 minutes, or until all of the liquid has been absorbed by the rice.
  • Fluff the cooked rice with a fork. Top with the parsley or cilantro, and serve hot.

Nutrition

Calories: 199kcal