Vegan Taco Rice Recipe: A Flavorful, Easy Meal with No Fancy Ingredients!
This Vegan Taco Rice is a simple, dairy-free one-pan meal packed with bold taco flavours, black olives, and creamy avocado. Made with pantry staples, it's an easy and affordable plant-based dish perfect for busy weeknights!
Ingredients
- 2 tbsp olive oil I use cold pressed extra virgin
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 2 tbsp tomato paste
- 1 vegetable bullion cube or 2 cups vegetable broth
- 2 cups hot water Add in buillion cube
- 1 1/2 tbsp taco seasoning
- 1/4 tsp ground black pepper
- 1 1/2 tsp sliced black olives
- 2 cups long grain rice I used basmati rice
- 1 avacado (sliced)
Instructions
- Cook 1 cup of long-grain basmati rice in a rice cooker.
- Heat olive oil in a large pan over medium heat. Add garlic, onions, tomatoes, and black olives. Cook for 2-3 minutes until tender.
- Stir in black beans, taco seasoning, pepper, and tomato paste.
- Add the precooked rice and mix well.
- Pour in the vegetable broth and cook for 15-20 minutes, or until the liquid is absorbed. Fluff with a fork and adjust salt if needed.
- Plate the taco rice and top with avocado slices for freshness, if desired.
Notes
You can make this recipe oil-free. I like the flavour the oil infuses. If you have more time, add bell peppers, corn, or any other veggies. Taste and adjust the spices or add some heat.