Maggie Honey’s Food Blog. 9/19/23. Mexican rice. Vegan.

You will need

1 tablespoon vegan butter

1 Cup Long grain rice. I used basmati

2 cloves garlic

2 cups veggie broth

1/4 Cup tomato sauce

1/2 teaspoon cumin

Salt if needed. I cooked the rice in a rice cooker according to directions.


1: melt the butter in a sauce pan over medium high heat. Add the cooked rice and garlic and lower the heat to medium. Cook until the rice smells tossed, approximately 2 to 3 minutes.

2: add the broth, tomato sauce and cumin to the pan. Bring to a boil. Cover and lower the heat.

3: Cook for 15 to 20 minutes or until all the liquid is absorbed.

I got this recipe from the blog This Savory Vegan.

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