Spanish Rice (Vegan)

This vegan Spanish rice swaps out the oil entirely, cooking the garlic, celery, and green pepper in white wine vinegar and water instead. The vinegar adds a bright acidity that mimics the tangy edge of a traditional Spanish rice while keeping the whole dish completely oil-free.

Brown rice gives this a nuttier, chewier texture than white rice. It cooks separately while you build the vegetable base, then gets stirred into the tomato mixture for a final 15-minute simmer that lets all the flavors absorb into the grains.

The spice blend of oregano, basil, and cumin hits the classic Spanish rice notes without any complexity. Stewed tomatoes break down during the simmer and create a saucy coating on every grain. Fresh cilantro on top finishes it with a burst of green.

Kitchen Tips

• Start the brown rice first. It takes longer than the vegetable mixture and needs to be ready when the sauce is done.
• Don’t skip the bay leaf. It adds a subtle herbal depth during the carrot steaming that you’ll notice if it’s missing.
• Remove the bay leaf before serving. It’s a choking hazard and tastes unpleasant if bitten into.
• Let the final simmer go a full 15 minutes. The rice needs that time to absorb the tomato sauce and spices.

Variations

• Add a can of black beans for a complete protein and a heartier one-pot meal.
• Stir in diced jalapeno with the garlic for a spicier version.
• Use fire-roasted canned tomatoes instead of stewed for a smokier flavor.