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A white bowl with Arroz Primavera with a white spoon in it.
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Arroz Primavera (Mexican White Rice)

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! 
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 172kcal
Author Ana Frias

Equipment

  • Blender or small food processor
  • Heavy bottom medium pot.

Ingredients

  • 1 cup long grain rice
  • cup white onion chopped
  • 1 large garlic clove (or 2 smaller ones)
  • 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.

Notes

For the frozen vegetables you can use a combination of corn, peas & carrots or just one of them. Pick your favorite ones! 
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!
Storage: Transfer your Mexican white rice into an airtight container, and store in the fridge for 4-6 days. Just be sure it is room temperature before you place it in the fridge. 

Nutrition

Serving: 0.5cups | Sodium: 190mg | Sugar: 1g | Fiber: 2g | Potassium: 86mg | Calories: 172kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 3g | Protein: 3g | Carbohydrates: 32g