This Arroz Primavera (Mexican White Rice) pairs deliciously with all your Mexican food favorites. It’s full of flavor and I’ll show you how to make it perfectly fluffy each and every time!
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White Mexican Rice
This is one of those simple side dishes that comes together with pantry staples but still brings plenty of flavor. The trick? Blending onion and garlic with a little water and adding it while the rice sautés. This step gives the rice a deep, savory taste without extra effort.
If you’re tired of red rice or want something different than arroz verde, this is a great one to keep in your rotation. It stays good in the fridge all week, making it perfect for meal prep. You can also mix things up by adding different vegetables—corn, peas, and carrots are classic, but feel free to get creative.
Let me show you how to make this delicious Arroz but also learn the key to making it fluffy each and every time!
🩷 xoxo, Ana
**This post was originally published on August 2020. It has been updated to be more helpful.
Ingredients notes:
**A full ingredient list with exact amounts can be found in the recipe card below.**
Reader’s comment:
This was a super easy and very flavorful rice! Followed instructions to the letter and it was PERFECTLY cooked. Do not skip the last 5 min step. That is the secret to AMAZING rice! ~ Michelle
How To Make Arroz Primavera
This white rice recipe is easy to make! Here’s how it goes. Start by rinsing the rice: Place it in a small hole colander and rinse well with cold water. Drain to make sure it does not have any water residue.
Puree: In a blender or small food processor, puree the onion and garlic with the 1/3 cup of water. Set aside.
Heat: In a medium saucepan, add the 2 tablespoons of oil and heat on medium high.
Saute rice: Once the oil is hot, add the rice and sauté until opaque. Note: Don’t let it turn golden since we want to keep the white color.
Add: the onion & garlic mixture to the rice and mix well. Turn the heat to medium low and let the rice absorb the onion/garlic liquid, uncovered. About 2 minutes.
The broth: Add the salt to the broth and mix well this will ensure that the salt is distributed well on throughout the rice. Then add the broth to the sautéed rice.
Add the frozen vegetables but don’t mix them into the rice yet. Just leave them on top.
Bring it to a gentle simmer then cover saucepan with lid. Reduce heat to very low and let cook undisturbed 15 minutes.
Now here is the key to make sure the rice stays fluffy: Remove rice from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes before mixing it.
With a large fork gently fluff the rice and evenly disperse the vegetables.
Worth noting again: The key for perfectly cooked rice is simmering it for 15 minutes covered with a lid to catch the condensation, then steam the rice for 15 additional minutes more. Don’t worry; it won’t be overcooked. It will be fluffy perfection!
Serving Suggestions
Serve this rice warm as a side dish or a healthy main dish by adding any grilled meat. Here are some recipe pairing ideas:
How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I often reheat them in the microwave, but you could just as easily rewarm them in a skillet on the stovetop.
More Mexican Side Dishes
Print Recipe:
Arroz Primavera (Mexican White Rice)
Equipment
- Blender or small food processor
- Heavy bottom medium pot.
Ingredients
- 1 cup long grain rice
- ⅓ cup white onion - chopped
- 1 large garlic clove (or 2 smaller ones)
- ⅓ cup water
- 2 Tbsp vegetable oil
- 1 teaspoon kosher salt
- 2 cups vegetable stock - hot
- 1 cup frozen or fresh mixed vegetables (corn, peas & carrots) - See note
Instructions
- Rinse rice: Place it in a small hole colander and rinse well with cold water. Drain to make sure it does not have any water residue.1 cup long grain rice
- Puree: In a blender or small food processor, puree the onion and garlic with the 1/3 cup of water. Set aside.⅓ cup white onion, 1 large garlic clove (or 2 smaller ones), ⅓ cup water
- Heat: In a medium saucepan, add the 2 tablespoons of oil and heat on medium high.2 Tbsp vegetable oil
- Saute rice: Once the oil is hot, add the rice and sauté until opaque. Note: Don’t let it turn golden since we want to keep the white color.1 cup long grain rice
- Add: the onion & garlic mixture to the rice and mix well. Turn the heat to medium low and let the rice absorb the onion/garlic liquid. About 2 minutes.
- The broth: Add the salt to the broth and mix well this will ensure that the salt is distributed well on throughout the rice. Then add the broth to the sautéed rice.1 teaspoon kosher salt, 2 cups vegetable stock
- Add the frozen vegetables but don’t mix them into the rice yet. Just leave them on top.1 cup frozen or fresh mixed vegetables (corn, peas & carrots)
- Bring it to a gentle simmer then cover saucepan with lid. Reduce heat to very low and let cook undisturbed 15 minutes.
- Now here is the key to make sure the rice stays fluffy: Remove rice from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes before mixing it.
- With a large fork gently fluff the rice and evenly disperse the vegetables.
This is easy and delicious! I’ve made it several times already. Thank you for sharing this!
Amazing! Made it for my friends and they loved it (and I am not an experienced cook at all haha )
Thank you !!
Absolutely loved this recipe. Easy to follow and greatly detailed. Second time using this recipe♥️
I can’t believe I haven’t left a review. I’ve fixed this quite of few times. My husband loves this! And I have no complaints either. However, I use chicken stock instead of vegetable due what I have.
We have a similar recipe in DR but we don’t use onions unless it is plain onion rice so I am definitely trying this one! Do you rinse the rice prior to cooking it?
Made this today to eat with chicken tacos. It was delicious and perfectly fluffy. Thanks for posting!
When u say bring to medium simmer after adding veggies, only place to look is the edges for bubbling. Guess it wasn’t hot enough cause after all done, rice was raw. Also one large clove of garlic is too much. Very disappointed in recipe. Did not turn out at all.
This recipe was so easy to follow, this is the first time I see a recipe that tells me amount to use while doing the cooking instructions. It was very convenient not go click up to the list of ingredients to see how of this or that I needed. Thank you, GRACIAS
This came out so great! Loved how easy it was and the flavor was so yummy.
Such a delicous and easy recipe! Perfect side dish! Thanks for sharing!
This rice dish turned out perfectly and was a great side dish for taco night tonight!! My kids gobbled up this rice and asked for seconds too!
I love how a few simple things can make a boring rice dish into a tasty and moreish side dish! Love how versatile this is too! Will certainly make rice this way to accompany other dishes, not only the Mexican cuisine!
I made this Saturday, and it was both easy and delicious. If I double the recipe, do need to cook it longer?
This is great Janet!! I’m so happy you liked it! If you double the recipe you don’t need to cook it longer. Just use a bigger pot and follow the same method. Thanks for the feedback!
Thanks! Turned out just right.
Thank you for the receipt I made for my family and they loved it! ?
Very very tasty. Mine came out a little wet but I think I could have just increased the simmer heat very slightly to fix. I had it very low.
Great staple! Made this the other day and it was exactly the same flavor as my Nina’s rice ♥️
Was I supposed to use vegetable stock or chicken broth?
Hi Mari, Either or! Your preference 🙂 Did you make it?
This was a super easy and very flavorful rice! Followed instructions to the letter and it was PERFECTLY cooked. Do not skip the last 5 min step. That is the secret to AMAZING rice!
Delicious Arroz!!! It was very easy to make and I loved that it was very fluffy and flavorful.
Filled with flavor. Great side dish. Thank you!
This looks like a delicious Mexican rice!