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Spanish Rice (Vegan)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A delicious, summer meal or side dish.

Course: Main Course, Side Dish
Cuisine: Mediterranean, Mexican, Spanish
Keyword: spanish rice
Servings: 4
  • 70 g risotto rice washed
  • 400 g chopped tomato
  • 1 medium yellow bell pepper chopped
  • 1 medium red bell pepper chopped
  • 1 medium green bell pepper chopped
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 splash white wine any type
  • 1 handful fresh basil leaves
  • 350 ml vegetable stock with 1 whole stock cube
  1. Prepare everything: wash and chop up the vegetables and onions. Wash and drain rice. Make stock liquid with using a whole stock cube for 350 ml water. (Because the tomato will add some extra liquid too.)

    Fry onions with on the olive oil for a minute or two. 

    Add the chopped peppers and simmer for another two minutes. Not too long, otherwise they will get mushy in the finished dish.

    spanish rice
  2. Add the rice and the wine and cook them for a few minutes until all the liquid dissolves. Add the fresh basil leaves.

    spanish rice
  3. Add the chopped tomato and the stock liquid, stir well, cover it with a lid. Cook it for about 25 minutes, until the rice is al dente. Stir frequently. It's ready when all the liquid is evaporated.

    spanish rice
  4. Enjoy it on its own with grated cheese or as a side dish for grilled halloumi or any meat or meat-free sausages. It's nice with fish too.

    spanish rice