Quick Vegan Spanish Rice Recipe
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Loading... - David Green
- 07 Nov 2022
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There are times that vegan recipes are very repetitive, or it also happens that they are very summery recipes.
Luckily there is the fantastic vegan Spanish rice, to give a new twist to your imaginary book of vegan recipes.
Unlike other vegan recipes, this rice recipe is very inexpensive to make and anyone can make it, even if you’ve never touched a pot in your life.
This recipe is easy to make and has been accompanying Andalusians at lunch and dinner for centuries.
Continue scrolling down this article where we will show you how to make Arroz Rojo and a little more about its history.
Background of the Dish
This Spanish vegan rice dish has been around for centuries, in fact, it was created after the colonization of America when the tomato was brought to Spain from that continent.
Also known as Spanish red rice, this is mainly a rice and tomatoes recipe, which gets its name thanks to the color that the tomato juice gives to the rice.
While it tends to boom in popularity during the fall or winter, it’s a great recipe to add vegetables for the summer if you’ve had enough of salads.
The popularity it has gained in recent years is due to the fact that it is a fairly cheap and easy side dish to make, which makes it stand out from other vegan dishes.
Things You’ll Need for Vegan Spanish Rice
To make this red rice you only need tomato and rice as the main ingredients, the rest are replaceable. Also, a good size pot will be of great help.
If you want to get down to business trying other Spanish rice recipes, then you should try and make the Spanish rice pudding and the Spanish rice and beans recipe.
Ingredients
· 3 tablespoons olive oil
· 1 cup (200g) long fine rice
· 2 onions (chopped)
· 2 carrots, peeled and chopped
· 1 chili (chopped)
· 2 Roma tomatoes (chopped)
· 1 stalk of celery (chopped)
· 1 3/4 cups (410ml) of water
· 1 1/2 tablespoons chicken bouillon powder
· 2 cloves of minced garlic
· 1 teaspoon smoked paprika
· 1/2 teaspoon cumin
· 1/3 teaspoon pepper
· 1/3 teaspoon salt
