Smoky Chipotle Tomato Rice – Easy, Healthy & Vegan Brown Rice Recipe
If you’re craving a bold, smoky side dish or a flavorful base for burrito bowls, tacos, or burritos, this Chipotle Tomato Rice is your new go-to. Made with wholesome brown rice, fire-roasted tomatoes, and chipotle seasoning, this dish is not only vegan and gluten-free, but also bursting with rich, satisfying flavor. Whether you’re meal prepping, building a taco bowl, or just want something quick and nourishing, this easy chipotle rice recipe checks all the boxes: it’s healthy, versatile, and incredibly delicious. In fact, this recipe is the perfect replacement for pre-packaged Spanish Rice mixes in your meal planning.
Based on just 6 whole food ingredients you can keep on hand quite easily, you can turn this simple whole grain dish into something fabulous in no time—a perfect homemade Spanish rice replacement in your kitchen. A whole can of fire-roasted diced tomatoes brings out a vibrant kick, beautiful color, and healthful rush of lycopene antioxidant compounds. If you have lots of tomatoes on hand in the summertime, just swap out canned for fresh chopped tomatoes. Whole grain brown rice is a good option for your plant-based pantry, as it pairs well with so many dishes, and is rich in nutrients, like fiber, protein, vitamins, and minerals. Add a garnish of cilantro—or parsley, and green onions—for even more appeal. Turn to an Instant Pot to get this recipe done in minutes. I love having leftovers of this Mexican rice recipe, as it’s a great way to make meals easy the next day. Just add this rice to a bean burrito wrap, veggie burger mix, or as the foundation of a grain bowl and you’re set. Let’s dive into this perfect plant-based recipe that’s ready to spice up your kitchen!
Description
This Chipotle Tomato Rice recipe is smoky, spicy, healthy, and vegan! Made with whole grain brown rice, it’s gluten-free, easy to make, and packed with flavor.
- Place olive oil in a medium heavy pot and heat over medium.
- Add onion and garlic and sauté for 9 minutes.
- Add brown rice to the onion mixture and toast for 2 minutes while stirring.
- Add canned tomatoes, broth, chipotle seasoning, and salt (optional).
- Stir well, cover with a lid, and bring to a simmer. Cook over medium heat about 50 minutes, stirring occasionally, until liquid is absorbed and grains are tender. May add additional water to replace water lost to evaporation as needed. Should make a moist mixture.
- Garnish with cilantro, if desired. Makes 4 (about 1 cup) servings.
Notes
If desired, replace canned tomatoes with 1 3/4 cups chopped diced tomatoes.
Instant Pot Instructions: Place all ingredients (except cilantro) in the container of an Instant Pot, secure lid, and press “Rice” setting. Cook according to manufacturer’s instructions. Add cilantro when done.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 334
- Sugar: 1 g
- Sodium: 152 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Top 10 Vegan Mexican Recipes
Serve this recipe with some of my favorite vegan Mexican recipes, such as:
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