Arroz Blanco Primavera, Mexican white rice with vegetables, is a must-side dish in Mexican cuisine. Serve it with picadillo, vegan tinga tacos, or your no-chicken soup.
This white rice is cooked to perfection, flavorful and fluffy every time. This is the recipe for vegan Mexican white rice; it has no chicken broth in it, and it’s 100% better than any Mexican restaurant.
About the arroz Blanco con verduras
This Mexican side dish is real comfort food and a perfect pantry staple. It is very easy to prepare and a family favorite. This dish is the type of recipe that each family has its unique way of doing and calling it.
Some families call it arroz primavera (which means spring rice) other arroz a la jardinera or just arroz con verduras (white rice with vegetables).
Ingredients Mexican Primavera rice
- White rice. Choose long-grain rice; make this Arroz Blanco with brown rice if you want.
- Butter or oil. This is not extremely necessary, but it will add another layer of flavor to your rice.
- Onion and garlic, here is the magic that makes white Mexican rice taste so good. You cook the rice in a broth made with garlic and onion.
- Vegetable broth or water. You could also use a vegan chicken bouillon.
- Cilantro and serrano chile, yes, for more flavor.
- Carrots and peas, in some families, add corn as well. You could use freshly cut vegetables or use frozen mix.
How to make easy arroz mexicano
- First, rinse your long-grain white rice until the water comes clear. Set aside.
- Add butter to melt or oil in a large pan over medium-high heat. Add the rice and cook for two minutes, stirring constantly.
- Blend the onion and garlic with a big pinch of salt and two cups of water; you will have about two and a half cups of liquid. Add more water or vegetable broth until you have precisely four cups of liquid.
- Add the liquid to the rice, stir and place the cilantro sprigs and whole chile serrano on top. Cover with the lid and let the rice cook for 15 minutes; It should simmer and not boil. Turn the heat off and let the rice cover for five more minutes.
- Uncover and remove the cilantro sprig and chile, fluff with a fork, and check for seasoning; adjust if necessary.
Frequently asked questions
Can you make Mexican-style rice from leftover rice? No. Mexican rice is unlike fried rice, which you can make from steamed white rice. This flavored white rice has to be cooked with onion and garlic water and infused with cilantro and chile to get that authentic Mexican flavor.
How to reheat white rice? Reheat in the microwave in a microwave container or over the stove in a pan with a little water so it doesn’t stick to the pan.
Brown rice vs. white rice At home, we eat both, some days white rice and others brown rice, which is more nutritious because it is a whole grain. White rice is a refined grain. Brown rice contains bran and germ, which have fiber, vitamins, and minerals.
Can I make Mexican white rice with brown rice? Yes, depending on the rice, you may need to adjust the liquid amount.
Can I make the rice without oil or butter? Yes, you don’t even have to cook it before. Just rinse, add to the pan, add the liquid and vegetables, cover, and cook.
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Mexican white rice with vegetables, arroz primavera
Equipment
- blender
- sauté pan
- silicon universal cover optional
Ingredients
- 2 tablespoons butter I use vegan butter
- 2 cups white rice best long grain
- 3 garlic cloves
- 4 cups water or vegetable broth
- ½ onion
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 bunch cilantro
- 1 chile serrano
Instructions
- First, rinse your long-grain white rice until the water comes clear. Set aside.
- Add butter to melt or oil in a large pan over medium-high heat. Add the rice and cook for two minutes, stirring constantly.
- Blend the onion and garlic with a big pinch of salt and two cups of water; you will have about two and a half cups of liquid. Add more water or vegetable broth until you have precisely four cups of liquid.
- Add the liquid to the rice, and place the cilantro sprigs and whole chile serrano on top. Cover and let the rice cook for 15 minutes. Turn the heat off and let the rice be covered for 5 more minutes.
- Uncover and remove the cilantro sprig and chile, fluff with a fork, and check for seasoning; adjust if necessary.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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