Raw Spanish Rice

Butternut squash rice is the base of this flavorful, spicy, and simple side dish.

Finely minced butternut squash stands in for rice in this raw version of the Tex-Mex side dish.

Serves 4

What You Need:

4 cups cubed butternut squash
1/4 cup chopped, oil-cured black olives
2 Roma tomatoes, diced
1/4 white onion, finely minced
1/2 jalapeño, finely minced
2 tablespoons chopped cilantro
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder

What You Do:

  1. In a food processor, process squash until very finely minced. Transfer to a large bowl and stir in remaining ingredients.

More Recipes

Vegan Savory Waffle with Vegetable Ragout and Cheddar Fondue {Recipe}

Up your brunch game with this bright and colorful waffle.
Read More »

Charred Falafel Burger {Recipe}

Classic falafel is reimagined as a hearty, fragrant burger perfect for picnics and outdoor grilling.
Read More »

Vegan Mexican Matzoh Casserole {Recipe}

Celebrate Passover with a non-traditional casserole featuring the holiday’s star ingredient.
Read More »

Peach Cobbler Parfait with Whipped Caramel Sauce {Recipe}

This perfect parfait helps you celebrate National Peach Cobbler Day and National Pecan Day.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »