The Best Vegan Mexican Rice
A flavorful and colorful vegan Mexican rice cooked quickly in a pressure cooker to achieve a perfect tender texture infused with vibrant spices and fresh veggies.
Ingredients
Main ingredients
- 4 tablespoon oil canola, grapeseed, or sunflower, for sautéing veggies
- 1 red pepper chopped small for sweet crunch
- 1 green pepper chopped small for fresh pepper pop
- 1 onion diced fine
- 2 teaspoon ground cumin earthy, warm flavor
- 1 teaspoon smoked paprika adds smoky flavor
- 1 teaspoon ground turmeric for color and subtle flavor
- 2 cups uncooked long-grain rice base ingredient
- 3.75 cups vegetable stock broth depth starter
- 0.5 cup sweetcorn frozen or canned, drained
- 1 tablespoon onion powder boosts onion flavor
- 1 teaspoon garlic powder boosts garlic flavor
- 2 cloves garlic cloves minced or crushed, fresh garlic
- 4 tablespoon tomato paste tomato concentrate, thick and rich
- 1 teaspoon salt bring flavors together
- 2 teaspoon hot sauce optional, for spice
- 3 tablespoon lemon juice adds brightness to finish
Instructions
Instructions
- Heat the oil in a large pan over medium heat till you see it shimmer. This oil is gonna be your flavor carrier.
- Chop that red and green pepper and onion into small pieces so they cook fast and even.
- Add chopped peppers and onion to the pan. Sauté them until they’re softened, about 5 to 7 minutes. You want 'em soft but still have a little bite.
- Sprinkle in the ground cumin, smoked paprika, and ground turmeric. Stir and cook for about one minute till you catch the spices’ aroma rising — that’s the steam cue you want!
- Add the uncooked rice right in next. Stir it around to coat with oil and spices so every grain gets some love.
- Pour the vegetable stock in and crank the heat to bring it all to a boil. You’ll see the broth depth getting nice and lively now.
- Once boiling, put the lid on pressure cooker, make sure the float valve is set, then reduce heat to low. Let the pressure build and cook for about 20 minutes until rice is tender pull ready.
- Quick release the steam or wait for natural release if you got time. Open the lid and stir in sweetcorn to warm for 2-3 minutes. Finish with lemon juice and hot sauce if you use it. Fluff rice with a fork. Serve it up hot!
Notes
Use frozen chopped peppers and onion mix to save time. Swap half the vegetable stock for water for a lighter broth. Pressure cook double batches for leftovers. Store in fridge up to 4 days or freeze portions.