This Vegetarian Mexican Rice is a delicious, hearty, and colorful dish packed with bold spices, juicy tomatoes, and wholesome veggies. Made with simple ingredients like long-grain rice, beans, corn, and bell peppers, this one-pot recipe delivers authentic Mexican flavors without any meat.
Perfect as a side dish or a main meal, this rice pairs beautifully with tacos, enchiladas, or burritos. Plus, it’s completely vegan-friendly, gluten-free, and easy to customize with your favorite ingredients. Whether you're meal-prepping or serving it fresh, this flavorful Mexican rice will surely be a hit! 🌿🌶️✨
You can eat Mexican Rice as it is or with a side of your choice. I like it with some roasted asparagus or street-style corn or, in fact, with any roasted vegetable. Like Enchilada, this rice recipe is full of flavors and is the kid's favorite meal. I also added some additional sauces like Trader Joe's Jalapeno Sauce and sometimes Sriracha.
This recipe of cheesy enchilada rice is gluten-free, and it is enjoyed by everyone. You can make a one-pot meal in the pressure cooker or an Instant Pot. Though cooking time will depend on the grain you will use in the recipe. The brown rice will take more time to pressure cook than white rice.
The post contains Helpful Tips & Tricks to make the most delicious Enchilada Rice Bowl. But if you're in a hurry, you can click "Jump to Recipe' under the Heading to go directly to the Recipe Card.
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ABOUT VEGETARIAN MEXICAN RICE
Vegetarian Mexican Rice is a flavorful, meat-free version of traditional Mexican rice, made with long-grain rice, tomatoes, spices, and vegetables like bell peppers, corn, and beans. Unlike the classic version, which may use chicken broth, this vegetarian version is cooked in vegetable broth to keep it fully plant-based.
This dish is known for its vibrant color, aromatic spices, and slightly smoky flavor, making it a perfect side dish or a hearty main meal. It pairs well with tacos, enchiladas, burritos, or fajitas and can be customized with extra toppings like avocado, lime, or fresh cilantro.
Rich in fiber and nutrients, Vegetarian Mexican Rice is healthy and filling, gluten-free, and vegan-friendly when made without dairy. It’s a great option for anyone looking for a simple, one-pot meal bursting with Mexican flavors!
Why You'll Like This Recipe?
I absolutely love a Mexican Rice Bowl any day. And I'm sure you're gonna love it too because:
- It's a one-pot recipe made in Instant Pot
- Easy & Quick
- It is made in under 30 minutes
- Filled with flavors
- It is filling and tastes incredible
- A great option for lunch or dinner
- Party pleaser
- Kid-friendly
INGREDIENTS
- RICE: I have used Basmati Rice, but long-grain or brown rice will work for the recipe. For cooking white rice, you need a 1:1 rice and water proportion water, and for brown rice, you can use a 1:2.25 ratio.
- ENCHILADA SAUCE: No Mexican Rice is complete without a good flavoring. I have added Trader Joe's Enchilada Sauce; you can use your favorite one for the recipe or make your own at home.
- VEGGIES: I have used onions, red and green bell peppers, corn, beans, and jalapenos in the dish. You can use your favorite colorful veggies.
- SPICES: I have used cumin powder and taco seasoning. Though these are not required, they give a nice flavor.
- CHEESE: I have added Mexican Cheese, but you can also add Vegan Cheese or any other cheese you feel like adding.
- BEANS: All Mexican dishes have black beans in them. But you can also use chickpeas instead. You can also add any other source of protein.
See the recipe card for quantities.
INSTRUCTIONS
Check the recipe card below for the full recipe, but you can refer here for step-by-step photo instructions.
💭TIPS & TRICKS
- Don't Mix the Ingredients: Add all the ingredients to the Instant Pot after adding water. But don't mix/stir them. Sometimes, if you mix the ingredients when the quantity is more, the instant pot may give a burn notice. So, to avoid this, I recommend just dumping everything in the instant pot and not mixing them.
- First, Saute finely chopped onions and bell peppers, and then add the rest of the ingredients to cook. Make sure the veggies are tender and not soft.
- You can add different ingredients as per your liking. I have added corn, black beans, jalapenos, etc. Add as many colorful veggies to the recipe as you wish. It will make this dish more vibrant.
- Usually, some people add Red & Green Enchilada Sauce to Mexican Enchilada Rice. There are many options available. My personal favorite is Trader Joe's Red Enchilada Sauce. It's very flavorful, and you don't need to add much of it because it's so rich in flavor that a cup of it is sufficient.
- Open the lid when the timer beeps and the valve goes down. Add Cheese and close the lid for 5 minutes to melt the cheese.
- You can press the release naturally or make a quick release after 10 minutes of NPR by turning the vent to the venting position.
🧂SUBSTITUTIONS
- VEGAN: This recipe is vegetarian, but you can easily make it vegan. Just add Vegan Cheese or Vegan Cheese Sauce instead of regular shredded cheese.
- HIGH-PROTEIN: You can make it protein-rich by adding plant-based sausages, chickpeas, or grilled tofu. I love the taste of plant-based sausages.
- HEALTHY: Though I love the enchilada rice bowl better with white rice. To make this healthier, you can also add brown rice. Though cooking time may differ.
STORAGE
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to restore moisture.
EQUIPMENT
To make Vegetarian Mexican Rice, you will need a stock pot. You can also make it in a Dutch Oven.
When I'm in a rush, I like using my Instant Pot to save time.
📖FREQUENTLY ASKED QUESTIONS
Mexican rice is lighter, fluffier, and typically made with tomatoes, broth, and spices. On the other hand, Spanish rice often includes saffron, giving it a yellow color and slightly firmer texture.
Use long-grain rice, rinse it thoroughly before cooking, and sauté it first to keep the grains separate and fluffy.
You can mix in black beans, pinto beans, kidney beans, or tofu crumbles for an extra protein boost.
Yes, but brown rice takes longer to cook. If using an Instant Pot, increase the cooking time to 22-25 minutes and add extra broth.
You can make this recipe vegan by replacing the regular cheese with some Vegan Cheese. You can also add some Vegan Cheese Sauce using cashews, potatoes, and nutritional yeast as the main ingredient.
RECOMMENDED
- POMEGRANATE RICE
- CHIMICHURRI RICE
- PANEER BIRYANI RECIPE (Instant Pot & Stove-Top)
- INSTANT POT VEGAN BURRITO BOWL
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VEGETARIAN MEXICAN RICE RECIPE
Equipment
Ingredients
- 2 cups Rice
- 1 can Black Beans
- 2 Jalapenos de-seeded & sliced
- 1 Red Onion
- 1 Bell Pepper
- 1 cup Sweet Corns
- 2 cloves Garlic chopped
- 1 tablespoon Taco Seasoning chopped
- 1 cup Diced Tomatoes or Enchilada Sauce
- Salt
- 1 teaspoon Cumin Powder
- 1 Avocado sliced
- ¼ cup Cilantro (to garnish)
- 2 tablespoon Oil
- 4 cups Vegetable Stock 2 cups when makin in Instant Pot
- ½ cup Mexican Cheese optional
Instructions
Instant Pot Cooking:
- Add oil to Instant Pot and press the Saute. When oil is hot, add onion and bell pepper. Let it saute for 2-3 mins till they turn soft and tender.
- Add rinsed rice and vegetable stock to the pot.
- Add rest of the ingredients (including black beans, sweet corns, sliced jalapenos, garlic, taco seasoning, enchilada sauce or diced tomatoes, salt, cumin powder).(Note: Remember: not to mix anything)
- Close the lid of the Instant Pot and press manual or pressure cook button and set a timer for 5 mins, with pressure valve in sealing position.
- Let the pressure release naturally for 5 mins and then do a quick release by turning the pressure valve to the venting position.
- When the pressure is released and it is safe to open the lid, lift the lid and sprinkle Cheese to it. Cover the pot with the lid and let the cheese melt when the pot is still hot. The cheese will melt in about 5 minutes.
- Open the lid and stir the melted cheese with the cooked rice and garnish with cilantro.
- Serve with Sliced Avocado or some guacamole. You can also enjoy them with some tortillas.
Stove-Top Cooking:
- Turn stove at medium-heat and add oil in the pot. When oil is hot add onions and bell peppers. Let it saute for 2-3 mins till they turn soft and tender.
- Add rinsed rice and vegetable stock to the pot. Add rest of the ingredients (including black beans, sweet corns, sliced jalapenos, garlic, taco seasoning, enchilada sauce or diced tomatoes, salt, cumin powder).
- Cook it until it comes to boil and then turn the temperature to low-heat and close the lid. Let it cook for 10 minutes or until water is absorbed and rice are fluffy.
- Give it a gentle mix and sprinkle cheese and close the lid again for 5 minues. Open the lid when cheese is melted then garnish with chopped cilantro.
- Serve with Sliced Avocado or some guacamole. You can also enjoy them with some tortillas.
Video
Notes
- Don't Mix the Ingredients: Add all the ingredients to the Instant Pot after adding water, but don't mix or stir them. Sometimes, combining the ingredients when the quantity is large can cause the Instant Pot to give a burn notice. So, to avoid this, I recommend just dumping everything in the Instant Pot and not mixing it.
- First, Saute finely chopped onions and bell peppers, and then add the rest of the ingredients. Cook until the veggies are tender but not soft.
- You can add different ingredients as per your liking. I have added corn, black beans, jalapenos, etc. Add as many colorful veggies to the recipe as you wish. It will make this dish more vibrant.
- Some people add Red and green Enchilada Sauce to Mexican Enchilada Rice. Many options are available, but my favorite is Trader Joe's Red Enchilada Sauce. It's very flavorful, and you don't need to add much—a cup is sufficient.
- Open the lid when the timer beeps and the valve goes down. Add Cheese and close the lid for 5 minutes to melt the Cheese.
- After 10 minutes of NPR, you can press the release naturally or quickly release it by turning the vent to the venting position.
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