Vegan Mexican Rice

YouTube video

Mexican Rice

Jill Dalton
his Plant Based Vegan Mexican Rice is so packed full of flavor you can use it as a side dish or eat it as a meal. Making it in the Instant Pot is so simple that it will become a staple recipe in your home for sure. We like to add freshly chopped cilantro and lime juice to our servings.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 4 people
Calories 199 kcal



  • Turn on the sauté setting on Instant Pot.
  • Sauté onions until translucent.
  • Cancel Sauté setting on Instant Pot.
  • Add remaining ingredients to Instant Pot and stir together.
  • Press the Pressure cooker setting and set it for 25 minutes.
  • Once finished release the steam valve or let it naturally depressurize.


Calories: 199kcalCarbohydrates: 42gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 415mgPotassium: 524mgFiber: 6gSugar: 7gVitamin A: 526IUVitamin C: 11mgCalcium: 57mgIron: 3mg

18 thoughts on “Vegan Mexican Rice”

  1. Gloria Kjorsvik

    Jill, I made this but on top of the stove yesterday. The only thing different is I didn’t use tamari Sauce and I added a tsp of Chilli powder and just a dash of Sriracha sauce. Delicious!!!

  2. Bruce and Elaine Hurst

    I don’t see the link for the magnet that goes on the IP that you said you would provide. Would you be so kind as to send that to me?

  3. I added a can of small red beans at the end to make a meal for myself. You could use a can of black beans instead. I also threw in a whole dried guajillo chile pepper for extra zip. I like spice but if you want less try a dried ancho chile.

  4. Not a big deal but thought you’d like to know that there is a typo in the recipe above. You have “1 cup copped tomatoes” instead of “chopped”. Thank you for all of your amazing content!

  5. Hi Jill, I am going to try this recipe. But I was wondering how you would adjust it if I used a can (or 2?) of Rotel (no salt version)?

    If the quantities just don’t line up that’s ok. I won’t use the Rotel.

    Thank you,

  6. Thanks for posting this. Really delicious. I used purple barley and rye over rice for the reasons set out by Dr. Joel Fuhrman in his books/lectures, but the taste was fantastic. (I had to cook barley longer to get a good texture.) I will add canned beans to leftovers. By the way, love the cookbook.

  7. Denice Sherman

    I like this quick meal. I added a can of rinsed beans and a full 2 oz can do mild diced chilies, plus 1/2 cup of dehydrated veggies. Tastes great and will be repeated.

  8. I am posting a second comment, because I changed this up a bit. Added a head of finely chopped broccoli to get in some extra greens. It came out great. This is going to be staple in our house.

  9. I have been on a search for a good Spanish rice with brown rice! I was so glad to find yours and I made it with no changes and it is now our families official recipe. Perfect!!!

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