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Vegan Spanish Rice

Last Updated April 27, 2020. Originally Posted April 9, 2020 By Kristina Sloggett 20 Comments

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a simple trick makes this a flavorful side with just five ingredients. this quick and easy vegan recipe tastes just like the classic Spanish Rice you remember!

recipe originally published January 9, 2011

 

serving bowl of Spanish Rice with lime wedges and wooden spoon, garnished with cilantro

 

TABLE OF CONTENTS

    1. Easy Rice Dish
    2. What is Spanish Rice?
    3. How To Make
    4. Recipes Using Simple Spanish Rice
    5. How To Serve
    6. Ingredient Variations
    7. Can You Freeze Cooked Rice?
    8. Simple Spanish Rice Recipe
 

Easy Rice Dish

Straightforward recipes using just a handful of ingredients are lifesavers in the kitchen.

This simple vegan Spanish Rice recipe is one of those – super flavorful and easy to make because of one shortcut ingredient we’ve been using for years. This easy rice dish is a great addition to all kinds of meals In our kitchen, it has been a star ingredient for burritos, tacos, and enchiladas, or as a base for bowls!

Spanish Rice in a bowl

 

What is Spanish Rice?

Rice was a favorite when I was a kid, and I always craved my mom’s Spanish rice.

Spanish rice is similar to Mexican rice or red rice (Arroz Rojo). One difference between the two is that the Spanish recipe often includes saffron, while the Mexican recipe will likely use cumin.

 

How To Make Easy Spanish Rice

With just 5 ingredients, you can easily make this Simple Spanish Rice recipe. Using long-grain white rice, yellow onion, green bell pepper or poblano, and a pinch of salt, you’ll have this goodness on your table in no time.

The shortcut ingredient that adds a punch of flavor and makes this such an easy recipe? Tomato juice.

The simple trick is to replace the water with tomato juice to cook the rice. While the rice cooks, I simply sauté an onion and pepper, and…

that is literally it. So quick, so easy, so few ingredients.

Fresh flavor tip: add a fresh squeeze of lime just before serving.

 

How To Make Spanish Rice: chopping and sautéing onion, poblano pepper, garlic

 

Recipe Variations / Sub Ingredients

There aren’t many variations or substitutes with this recipe – the great thing is its simplicity!

  • Tomato Juice: In place of tomato juice, you can sub vegetable juice – like the V8 juice in those small cans.
  • Bell Pepper: Another substitution I often make is a poblano instead of green bell pepper. The poblano adds so much flavor. It is very mild, but has an earthy taste to it, which is a great addition to a Spanish Rice dish. 

How To Make Red Rice: cook dry rice with tomato juice, add sautéed onion and pepper

 

Recipes using this Spanish rice

We often fill our enchiladas and burritos with rice. We sometimes use cauliflower rice. When I want an extra layer of flavor in a dish, I use this vegan Spanish Rice recipe! 

Some favorites:

  • Cheesy Hatch Chile Enchiladas: the ultimate comfort food and and easy meal planning dish, this is among our most popular potluck and food train recipes! often requested.
  • Vegan Quesarito: this crispy cheesy tube of tasty is our homemade vegan version of the drive thru classic. plan to make some the next time you make Spanish rice!
  • Freakin’ Big Burrito: this burrito is already super delicious with a bunch of great fillings, and using Spanish rice over regular adds another layer of flavor!

 

Red Rice cooking in a saucepan on the stove

 

Recipes to serve with this red rice

You’ll find this quick and easy recipe is such a hit with your family, you’ll make it whenever you can! Serve with your favorite protein, or even with a salad. When Taco Tuesday rolls around, you’ll also have a delicious recipe on hand.

Here are some meal ideas for serving red rice:

  • Mango Habanero Guacamole: another must have side dish! a perfect blend of spicy and sweet, everyone loves this one. hint: make a double batch.
  • Fire Roasted Poblano Chilaquiles: a delicious skillet breakfast or dinner for holidays or any time of year. generously sauced chips are the star of this dish.
  • Southwest Black Bean Burgers: this is a quick and easy recipe for a burger that does not fall apart! great meal prep idea that everyone loves!
  • Enchilada Dip: a super popular recipe, with good reason – everyone loves it! easy to make, this unique dip is a bowl of straight up comfort food! serve as a sauce for vegan tamales.
  • Jalapeño Margarita: everyone’s favorite summertime cocktail gets a spicy kick! margaritas are essential to a summertime gathering, yes? yes.
 

Can you freeze cooked rice?

If you made too much Spanish rice – on purpose, right? –  you can freeze it.

Once the rice has cooled, transfer up to 3-4 cups into a large freezer bag. Press it flat and remove as much air as possible before sealing. Don’t forget to add a date, and consume the Spanish Rice within 3 months. 

 

overhead view of serving bowl of Spanish Rice garnished with cilantro and lime wedges

 

Did You Make This Vegan Spanish Rice? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!

Yield: four to six servings

Simple Spanish Rice

Simple Spanish Rice

Simple Spanish Rice - a very simple trick makes this flavorful Spanish rice with five ingredients total - tastes just like the classic and familiar Spanish rice you remember!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups tomato juice, divided
  • 1 cup long grain white rice
  • 1 small yellow onion, peeled and diced
  • 1 pepper – green bell or poblano, seeded and diced
  • pinch salt

Instructions

  1. In saucepan over high heat, bring 1 3/4 cups tomato juice to boil.
  2. Add rice, stir to combine and cover with lid. Reduce to simmer, cook for 15 minutes or until all liquid is absorbed (do not uncover until at least 15 minutes has passed).
  3. Meanwhile, sauté onion and pepper in a bit of water until soft and translucent. Remove from heat, set aside until rice is ready.
  4. Once rice is done, fluff with fork and add pinch of salt, remaining 1/4 cup tomato juice, and sautéed onion and pepper. Stir to combine.

Notes

To Freeze:

Once the rice has cooled, transfer up to 3-4 cups into a large freezer bag. Press it flat and remove as much air as possible before sealing. Don’t forget to add a date, and consume the Spanish Rice within 3 months. 

Recipe Variations / Sub Ingredients

There aren’t many variations or substitutes with this recipe - the great thing is its simplicity!

If you don't have tomato juice on hand, you can sub vegetable juice - like the V8 juice in those small cans.

One substitution I will often make is using a poblano instead of green bell pepper. The poblano adds so much flavor and it helps to switch things up in the dish. You’ll find that a poblano is very mild, but has an earthy taste to it, which is a great addition to a Spanish Rice dish. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 187Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 224mgCarbohydrates: 22gFiber: 3gSugar: 1gProtein: 0g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: Spanish / Category: Side Dish

 

about Kristina:

spabettieKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

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Filed Under: Dinner, Gluten Free, Oil Free!, recipes, Side Dish, Vegan

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Comments

  1. Christine from Cook the Story says

    September 16, 2015 at 8:10 am

    I wouldn’t have thought to use tomato juice. What a great idea!

    Reply
    • Kristina Sloggett says

      September 16, 2015 at 8:40 am

      I rarely cook quinoa with just plain water… I figured why not try? SO good.

      Reply
      • Jules says

        September 18, 2015 at 1:50 pm

        Speaking of quinoa – could I try this using quinoa? Do you think it would absorb the tomato juice the way rice does? If so, should I use the same amount of tomato juice? Thx much!!

  2. Alisa @ Go Dairy Free says

    September 16, 2015 at 8:08 am

    I can’t believe you just posted this Kristina. I was just reminiscing about the Spanish rice my mom would make as a kid. I’ve never been able to figure out what she used, but all of her cooking was pretty much simple, inexpensive and can-based. I’m wondering now if this is exactly what she made (okay, she added bacon), as we always had tomato juice in a can in the cupboard.

    Reply
    • Kristina Sloggett says

      September 16, 2015 at 8:40 am

      my mom’s recipe was always more involved, but this one tastes JUST like it!

      Reply
  3. Laura @MotherWouldKnow says

    September 16, 2015 at 7:11 am

    I love this simple rice. I’ve been making a version of it for years and never called it Spanish rice – but I do see how that works.

    Reply
  4. Rebecca @ Strength and Sunshine says

    September 16, 2015 at 4:21 am

    I LOVE Spanish rice sooo much!

    Reply
    • Kristina Sloggett says

      September 16, 2015 at 8:41 am

      we do too, Rebecca! I ate so many spoonfuls of this right out of the pot… 😉

      Reply
  5. cristina says

    September 15, 2015 at 8:59 pm

    Lovely texture to your Spanish rice. Will try making it with tomato juice, thanks for sharing! 😉

    Reply
    • Kristina Sloggett says

      September 16, 2015 at 8:42 am

      thank YOU for reading, Cristina!

      Reply
  6. Susan | LunaCafe says

    September 15, 2015 at 8:13 pm

    Love Spanish rice. Glad to know it’s so easy to make. 🙂

    Reply
    • Kristina Sloggett says

      September 16, 2015 at 8:41 am

      very!

      Reply
  7. Debra @ Bowl Me Over says

    September 15, 2015 at 7:39 pm

    Brilliant! All the flavor, half the work, nice job – looks delicious!

    Reply
    • Kristina Sloggett says

      September 16, 2015 at 8:42 am

      it really is, Debra! simple comfort food, really.

      Reply
  8. Nibbles By Nic says

    September 15, 2015 at 7:26 pm

    Tomato Juice huh?? Love that idea! Also that it was a childhood fave. Best things to make!

    Reply
    • Kristina Sloggett says

      September 16, 2015 at 8:43 am

      I have always loved rice in all forms… plain rice with butter was my childhood staple, ha!

      Reply

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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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