Mexican white rice with vegetables, arroz primavera
Arroz blanco mexicano, Mexican white rice, 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.
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.