Crockpot Vegan Spanish Rice (Dump-and-Go!)

You know those recipes where you spend more time washing dishes than actually cooking? Yeah, this isn't one of those. Crockpot Vegan Spanish Rice is the ultimate dump-and-go summer recipe — toss everything in, walk away, and come back to a pot of vibrant, flavor-packed rice that tastes like you actually tried. No babysitting, no stirring every five minutes, no stress.

Print Recipe Pin Recipe

Prep Time 1

Servings: 6

Course: crockpot, DINNER, Main Course

Cuisine: American

Calories: 98

Ingredients Equipment Method Notes

Ingredients

2 cups uncooked rice 360g — white or brown, both work
2 cups water or vegetable stock 240g — stock adds more flavor
1 tablespoon vegan butter 14g — for richness
½ teaspoon salt 3g, plus more to taste
1 onion finely diced (110g)
1 can 15 oz diced tomatoes (425g) — any variety works
3 tablespoons homemade taco seasoning 20g — more on this below
1 bag 16 oz frozen vegetables (454g) — any variety you like

Equipment

Option 1 — Instant Pot (Recommended for Speed)
The Instant Pot is the star of this recipe. It cuts the cook time dramatically and delivers perfectly cooked rice with zero guesswork.
6-quart Instant Pot works perfectly for this batch size
Make sure the sealing valve is in the correct position before cooking
Use the high pressure setting — 22 minutes for brown rice, just 3 minutes for white rice
Quick release the pressure carefully — hot steam will come out fast
Option 2 — Crockpot / Slow Cooker
If you prefer the slow cooker route, it works well too — just be aware that rice in a traditional crockpot can get mushy if overcooked. Keep a close eye on it and test for doneness earlier than you think.
Option 3 — Stovetop
No fancy appliances? No problem. Start with 4 cups of prepared rice in a large stockpot, add all remaining ingredients, and cook over medium-low heat, stirring occasionally, for about 10–15 minutes until the liquid absorbs and the vegetables cook through.
Additional tools you'll need:
Measuring cups and spoons
Can opener.
Wooden spoon or silicone spatula
Knife and cutting board for the onion

Method

Instant Pot Method
Step 1 — Combine everything in the Instant Pot. Add the uncooked rice, water or vegetable stock, vegan butter, salt, finely diced onion, diced tomatoes (with liquid), and taco seasoning. Stir gently to combine everything.
Step 2 — Lock the lid and set the pressure. Turn the sealing valve to the sealing position. Cook on high pressure — 3 minutes for white rice, 22 minutes for brown rice. The Instant Pot will take a few minutes to come to pressure before the timer starts.
Step 3 — Quick release the pressure. When the timer goes off, carefully turn the sealing valve to the release position. Step back — hot steam releases fast. Wait until the pressure fully releases before opening the lid.
Step 4 — Add the frozen vegetables. Stir the frozen vegetables directly into the hot rice and lock the lid again. Let everything sit for 5 minutes. The residual heat from the rice and the pressure cooker thaws and steams the vegetables perfectly without turning them to mush.
Step 5 — Taste and season. Open the lid, give everything a good stir, and taste. Add more salt as needed. Serve immediately or let it cool for meal prep.
Servings and Nutrition Information
This recipe yields 6–8 cups of cooked Spanish rice and comfortably serves 6 people as a side dish. Planning a bigger cookout? Double the batch — the Instant Pot handles it easily.

Notes

Servings and Nutrition Information

This recipe yields 6–8 cups of cooked Spanish rice and comfortably serves 6 people as a side dish. Planning a bigger cookout? Double the batch — the Instant Pot handles it easily.

Nutrition Per Serving (½ cup serving size):

Nutrient	Per Serving (approx.)
Calories	~98 kcal
Carbohydrates	~20g
Protein	~2.5g
Fat	~1.5g
Fiber	~2g
Sodium	~220mg