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Mexican Rice

I made this with quinoa instead of rice, and it was fabulous!


  • ¼ c olive or sunflower oil
  • ¼ c Earth Balance vegan butter
  • 2 c of long grain rice, thoroughly rinsed until water runs clear (I used quinoa instead)
  • 1 small leek, diced
  • 6 cloves garlic, minced
  • 1 jalapeño, seeds and stems removed, minced
  • 1/2 red pepper, diced
  • 1 14.5 can whole tomatoes, pureed OR 1 14.5 can diced tomatoes
  • ¼ c fresh cilantro, chopped
  • 3 ½ c vegetable broth or water
  • 1 tbsp ground cumin
  • 1 tbsp sea salt


  1. Heat earth balance and olive oil in a large heavy cast iron pot over medium high heat.

  2. Add rice (or quinoa) and stir constantly until it begins to brown.

  3. Add leeks and garlic and stir 2-3 minutes.

  4. Add jalapeño and red pepper and stir 2-3 minutes.

  5. Add tomatoes and stir 2-3 minutes.

  6. Add water or broth, fresh cilantro, cumin and sea salt. Stir well, reduce heat to medium low and cover with a slight air escape. Do not stir rice (or quinoa) again until all the water is absorbed (about 20-30 minutes).

  7. Once water is absorbed, uncover, stir and cook 5 more minutes uncovered, until fluffy.

  8. Note: You can add other ingredients to this recipe for a more complete meal such as corn kernels or cooked beans (I’m a fan of adding chick peas) right before adding the broth/water. You may want to adjust the seasonings to compensate for the new ingredients.

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