Vegan Spanish Rice Recipe (With Gluten-Free Option)

Vegetarian Spanish rice with tomatoes, bell pepper and corn
I added fresh corn to this vegetarian Spanish rice recipe.
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: about 4 servings

An easy recipe for vegetarian Spanish rice, using fresh tomatoes, bell peppers and green chilies. Although this Spanish rice recipe calls for bell peppers, you could also dice some carrots or add some peas or corn to the mix. A bit of fresh diced cilantro goes well with Spanish rice as well. Never made Spanish rice before? Not to worry. This version is practically foolproof. There's not even any sauteeing, and really only one step to this dish: just prep your ingredients, then simmer everything together until the rice is fully cooked.

Not sure what to do with this simple homemade Spanish rice? Here's a few ideas. You could serve it alongside fried eggs (or a vegan tofu scramble) and salsa for a simple Mexican-themed breakfast, cook up some beans of just about any kind and use this simple Spanish rice to make vegetarian burritos, or, serve it up alongside just about any Mexican-themed entree - enchiladas, taquitos, quesadillas, tacos or fajitas - to make a more complete family meal (along with a healthy side green salad, of course).

You might also want to try this easy Spanish rice recipe or this easy vegan version of Spanish rice in the crockpot.

This recipe is both vegetarian and vegan. If you need it to be gluten-free as well, just be sure to use a homemade or a gluten-free vegetable broth, as that's the only place gluten can hide in this recipe. The remaining ingredients, including the rice, vegetables, and chilies, are all gluten-free.

What You'll Need

  • 2 tbsp vegetable oil
  • 1 cup rice
  • 1 1/2 cups crushed tomatoes
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 1/3 cups vegetable broth
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1 4 ounce can green chilies

How to Make It

In a food processor or blender, blend together the tomatoes, garlic, onion and 1/3 cup of the vegetable broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.

Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.

Stir in the peppers and green chilies. Heat through and serve immediately.

Vegetarian Spanish rice recipe reprinted with permission from The Compassionate Cook Cookbook.

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