Mexican Rice

Inspired by Damn Delicious

Super easy to make from home. This quick fix meal is sure to become an all-time favourite, and its vegan!

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  • 1 ½ cups/ 375mL Dainty Basmati Rice
  • 1 tsp/ 5mL Olive Oil
  • 2 cloves Garlic, crushed
  • 1 Onion, diced
  • 1 regular can Tomato Sauce
  • 1 ½ cups/ 375mL Vegetable Broth
  • ½ cup/ 125mL Carrots, diced
  • ½ cup/ 125mL Frozen Peas
  • Pinch of Chili Powder
  • Pinch of Cumin
  • Pinch of Mexican Oregano
  • 2 large Tomatoes, diced
  • 1/4 cup/ 60mL Cilantro, chopped
  • Salt & Pepper to taste



Heat the olive oil in a large pan. Sauté the garlic and onion.


Add the Dainty Basmati until toasted, approximately 2 minutes.


Stir in the tomato sauce and vegetable broth, simmer for 2 minutes. Stir in the carrots, peas, chili powder, cumin, and Mexican oregano. Bring to the boil; cover, and reduce to simmer until rice is cooked (approximately 13-16 minutes).


Stir in the fresh tomatoes, garnish with cilantro, then serve immediately.

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