Easy Vegan Spanish Rice

This is so quick to throw together and the results are splendidly spicy.  

  • 1 tablespoon oil or ¼ cup vegetable broth 
  • 1 red bell pepper, finely chopped   
  • 1 jalapeño pepper, seeded, finely diced    
  • ¼ cup onion, diced    
  • ¼ cup celery, diced    
  • ¼ cup carrots, diced    
  • 1 cup long grain rice
  • 1 (10 oz) can RO*TEL®, mild or spicy  
  • 1 cup water
  • Salt and pepper

In saucepan with oil or vegetable broth, sauté bell pepper, jalapeño pepper, onion, celery and carrots until tender. Add rice and cook until rice is golden brown, stirring frequently.  Add RO*TEL® (diced tomatoes and green chiles), water, salt and pepper to taste. Bring to boil. Cover, reduce heat and simmer for 25 minutes. Do not remove cover. Turn off heat and let rice rest for 5 minutes. Fluff with fork.  If using brown rice use 1½ cup of water and cook for 45 minutes. If using white rice use 1 cup of water and cook for 25 minutes.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.