Arroz Primavera (Mexican White Rice)
User Reviews
4.9
Arroz Primavera (Mexican White Rice)
Description
This recipe involves rinsing long grain rice, blending onion and garlic with a small amount of water, then sautéing the rice in oil until opaque without browning. The onion-garlic puree is added to the rice followed by salted hot vegetable stock. Frozen or fresh mixed vegetables are placed on top without stirring. The pot is covered and simmered gently, then steamed off heat to finish cooking to a fluffy texture.
The result is tender, non-greasy rice with mild onion and garlic notes, complemented by the sweetness and texture of peas, corn, and carrots. This rice works well as a side dish in a Mexican meal or with other Latin-inspired dishes.
Key to the dish's success is the covered simmer and steaming stages for even cooking without overcooking or mushiness. The method ensures vegetables remain distinct and rice cooks through evenly.
Leftovers store well refrigerated for several days.
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 mixed vegetables See note, frozen or fresh, corn, peas & carrots
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.
- 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. 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.
Notes
- Choose your favorite frozen vegetable mix or just one type like peas, corn, or carrots for the vegetable topping.
- Simmer the covered rice for 15 minutes then steam off heat for another 15 minutes to achieve fluffy, well-cooked rice.
- Store leftovers in an airtight container in the refrigerator for 4-6 days; cool to room temperature before storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 0.5cups | |
| Calories | 172kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 190mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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