This rice is a tex-mex classic that any mexican food lover like me needs to know how to make. Rice is a tasty, filling and affordable addition to any meal and this version offers great flavor with no added fat. Traditional spanish rice uses quite a lot of oil to toast the rice which isn't needed, especially in a non-stick skillet such as my favorite ceramic one pictured above. Spanish rice also traditionally uses chicken broth, so swapping it for a vegetable broth makes this classic easily plant based.
I like to make a batch of this rice any time I make tortillas or a large pot of mexican style soup or beans since they go so nicely together.
Fat Free Vegan Spanish Rice
Cook Time: 30 mins
- 1 cup long grain rice
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 3 garlic cloves, finely minced or pressed
- 1/2 cup fresh tomatoes, blended into a chunky sauce
- 2 cups vegetable broth
- 1 tsp salt
- 1/8 tsp cumin (optional)
In a ceramic skillet over medium high heat, toast the rice by stirring regularly or tossing. Continue toasting and string until all the rice is golden brown and has a toasted, nutty fragrance, about 10 minutes. Be careful not to burn.
Add the onions and bell peppers to the skillet and cook an additional 5 minutes or until they begin to soften.
Add the garlic, and stir until fragrant. About 30 seconds.
Add the tomatoes, broth, salt and cumin.
Bring to a boil.
Reduce to a summer and cover with a snug fitting lid. Allow to simmer 20 minutes.
After 20 minutes, turn off the heat and allow the rice to continue steaming for an additional 5-10 minutes.
Remove lid, fluff the rice and serve warm.