Vegan Spanish Rice

I can’t believe I have been vegan now for 1.5 years! It has become so natural to me now and without a doubt I’ll continue to like a plant based diet for the rest of my life. I’ve found that I can adapt almost any recipe I used to make into a vegan dish with just a few changes of ingredients. I used to make this recipe with chicken stock.

Spanish rice is known as a side dish, but it can be a meal on its own. You could make it heartier by adding nearly any vegetable or bean that you’d like.  Try it alongside a black bean burger, topped with salsa and guacamole. Yum!


1 cup basmati rice

2 tablespoons water

1 small red onion, chopped

1 pablano pepper, chopped on the dicier side

1/2 cup frozen sweet corn

1/4 teaspoon cumin

1/4 teaspoon paprika

1 teaspoon onion powder

1 cup diced tomatoes, canned

1/5 cups vegetable broth

dash salt

dash pepper

Rinse rice and soak. Set aside. Heat the 2 tablespoons water over medium high heat. Saute the onion and garlic for about 1-2 minutes while constantly stirring.  Add the diced pepper and saute for another minute or so until tender. Add the corn, cumin, paprika, onion powder, salt, pepper and stir. Add the rice and saute for another 3-4 minutes. Add the diced tomatoes and broth and reduce heat to medium. Cover and cook for 10 minutes. reduce heat to low and cook with lid on for another 10 minutes. Remove from heat but leave covered for another 10-12 minutes. After fluffing with fork, serve up!



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