Holiday Spanish Rice

One of my favorite holiday side dishes is my grandpa Casey’s Spanish rice, which we often noshed alongside homemade tamales. A naturally vegan recipe, this scrumptious rice is started on the stovetop and finished in the oven (a bonus if you have other holiday dishes that need stovetop attention). With every savor-worthy bite, you get tender rice, roasted tomatoes, onions, and parsley. Serve this vegan side dish for the holidays and enjoy it throughout the year to satisfy your vegan Latin food yens.
One of my favorite holiday side dishes is my grandpa Casey’s Spanish rice, which we often noshed alongside homemade tamales. A naturally vegan recipe, this scrumptious rice is started on the stovetop and finished in the oven (a bonus if you have other holiday dishes that need stovetop attention). With every savor-worthy bite, you get tender rice, roasted tomatoes, onions, and parsley. Serve this vegan side dish for the holidays and enjoy it throughout the year to satisfy your vegan Latin food yens.

Holiday Spanish Rice

Serves 6

Ingredients:

t
• 1 tablespoon olive oil

t

• 1 cup long-grain white rice

t

• 2 cups water

t

• 1 (15-ounce) can roasted diced tomatoes

t

• 1 cup finely chopped onion

t

• 1/2 cup finely chopped fresh parsley

t

• Salt and freshly ground black pepper to taste

Directions:

t
1. Preheat oven to 375 degrees F.

t

2. Heat oil in a medium-sized oven-safe pot over medium-high heat.

t

3. Add rice and cook, stirring often, for 1 to 2 minutes or until rice is just lightly toasted.

t

4. Add water, tomatoes, onion, and parsley, stirring to combine. Bring to a boil, cover, and place in the oven.

t

5. Bake for 35 minutes or until rice is tender and liquid is absorbed.

t

6. Fluff and serve warm.

More vegan holiday recipes!