Best 2 Vegan Spanish Rice Recipes

Indulge in the vibrant flavors of Spanish cuisine with a delightful selection of vegan Spanish rice recipes. From the classic paella to hearty rice dishes bursting with vegetables, legumes, and aromatic spices, this culinary journey offers a tantalizing array of plant-based options. Discover the secrets of creating authentic Spanish rice dishes, mastering the art of cooking flavorful rice, and exploring the diverse ingredients that bring these dishes to life. Embark on a culinary adventure and savor the vibrant colors, rich textures, and captivating aromas of vegan Spanish rice.

Here are our top 2 tried and tested recipes!

VEGAN SPANISH RICE

Vegan Spanish Rice image

This is a great, fast, easy recipe for Spanish rice. All you need now is a great, cool, yummy glass of sangria!

Provided by Connie Fabian Byrnes

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 cup uncooked brown rice
½ red bell pepper, chopped
1 onion, chopped
2 teaspoons crushed garlic
2 cups water
1 (10 ounce) can diced tomatoes
2 teaspoons chili powder
1 teaspoon salt

Steps:

Heat oil in a deep skillet over medium heat. Add rice, red bell pepper, onion, and garlic. Cook and stir until rice is browned and onion is tender, about 5 minutes. Stir in water and diced tomatoes. Season with chili powder and salt. Cover and simmer until rice is cooked, about 30 minutes.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 43.2 g, Fat 8.3 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 713.6 mg, Sugar 4 g

SUPER SIMPLE VEGAN SPANISH RICE & BEANS

Super Simple Vegan Spanish Rice & Beans image

I always wanted to make my own Spanish rice (or rice and beans mix) but was usually turned off by using meat-based ingredients and/or the recipe being too time-consuming. Hence I came up with this easy dish that also happens to be healthy and vegan! This recipe is not labor-intensive at all, and what's fun and makes for minimal cleanup is that you can pretty much mix everything right in the pot! I like this spice mix but for ultimate laziness, use 2-3 teaspoons taco seasoning or premade Mexican seasoning instead! The usage of frozen mixed veggies comes from my favorite local Mexican joint using that kind in their rice. You can use any kind of rice here, but I use brown so I posted as such, other rices don't take as long to cook. Broth also makes a nice sub for the water to give a deeper flavor. Can also use any kind of beans you want, I prefer black beans or red kidney beans.

Provided by the80srule

Categories Brown Rice

Time 50m

Yield 4 1-cup servings, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup brown rice
1 (8 ounce) can tomato sauce
water (or broth, see directions for how much to use)
1 dash salt
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
1/2 cup frozen mixed vegetables (the kind with peas, corn, carrots, greenbeans)
1 (15 ounce) can black beans, rinsed and drained

Steps:

Pour the can of tomato sauce into a liquid measuring cup. Add enough water or broth to reach a minimum of 2 CUPS if you're just making the rice and nothing else-- more like 2 1/2 cups total if you're cooking it with both the frozen veggies and beans.
Pour the mixture into a heavy-bottom saucepan and add a dash or two of salt. Bring to a boil, then lower the heat to medium.
Mix in the olive oil and spices until smooth.
Add the rice and make sure it's covered in the liquid, then loosely cover the saucepan and let simmer for 35-40 minutes or until the rice has softened. There should be plenty of liquid in the pot for the mixed veggies and beans to absorb too, unless you're making just the rice by itself then nearly all the tomato-water mixture should've absorbed by now.
Remove the pot from the heat element and onto a trivet/potholder. Add rinsed and drained beans and the frozen mixed veggies to the pot, and mix well. Cover fully and let sit for about 10 minutes so they can absorb all the liquid and defrost via all the steam.
Fluff with a fork and serve. Makes a great burrito and enchilada filling as well as a side dish! Although with some extra greens and cheese, it's often a one-dish meal for me.

Nutrition Facts : Calories 338.4, Fat 5.6, SaturatedFat 0.9, Sodium 362.2, Carbohydrate 61.5, Fiber 10.6, Sugar 2.9, Protein 12.4

Tips:

For a smoky flavor, use smoked paprika instead of regular paprika.
If you don't have vegetable broth, you can use water instead. Just add a little extra salt to taste.
To make sure the rice is cooked through, fluff it with a fork before serving.
You can add other vegetables to this dish, such as bell peppers, corn, or black beans.
Serve with your favorite Mexican-inspired dishes, such as tacos, burritos, or enchiladas.

Conclusion:

This vegan Spanish rice is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with everyone at your table. So next time you are looking for a simple and satisfying vegan dish, give this recipe a try. You won't be disappointed!