About this recipe
Arroz primavera, Mexican white rice with vegetables, is the side dish that goes with everything. Serve it next to picadillo, tinga tacos, or a bowl of no-chicken soup, and you have a complete Mexican meal.
This is the recipe I grew up with: long-grain rice cooked in a blended onion-and-garlic water, infused with cilantro and a whole serrano chile. It comes out fluffy, flavorful, and perfectly seasoned — no chicken broth needed.
Some families call it arroz a la jardinera; others, arroz con verduras. At home, we just call it arroz primavera (spring rice) because of the carrots and peas that make it colorful and complete.
Why You’ll Love This Recipe
- 100% vegan — no chicken broth, no butter required. Tastes even better than restaurant rice.
- Foolproof technique — the blended onion-garlic trick gives deep flavor with zero effort.
- Fluffy every time — follow the simmer-then-steam method, and you’ll never get mushy rice again.
- Pantry-friendly — long-grain rice, an onion, garlic, frozen peas, and carrots. That’s it.
- Ready in 30 minutes — including the resting time.
What Is Arroz Primavera?
Arroz primavera translates to “spring rice” in Spanish. It is a Mexican white rice dish cooked with mixed vegetables — typically carrots, peas, and sometimes corn. Unlike plain arroz blanco, which has no vegetables, arroz primavera is a complete side dish on its own.
What makes Mexican white rice different from regular steamed rice is the technique: the rice is first toasted in oil, then cooked in a broth made from blended onion and garlic. Sprigs of cilantro and a whole chile infuse it with flavor as it steams. This method is what gives it that unmistakable taste you remember from Mexican kitchens and restaurants.
Ingredients for Arroz Primavera
- White rice. Use long-grain rice for the fluffiest results. Avoid short-grain or aromatic varieties like basmati or jasmine; they behave differently in this recipe.
- Butter or oil. Toasting the rice in fat before adding liquid builds a nutty base flavor. You can skip it entirely if you prefer oil-free cooking (see FAQ below). Use vegan butter if needed.
- Onion and garlic. Blended with water, this is the secret behind authentic Mexican rice flavor. Half an onion and 3 cloves of garlic are all you need.
- Water or vegetable broth. The liquid-to-rice ratio is 2:1 (4 cups liquid for 2 cups rice). Broth adds extra depth, but water with the blended onion-garlic mixture works perfectly.
- Cilantro and serrano chile. Placed whole on top of the rice while it steams. They infuse flavor without making the rice spicy. Remove them before serving. Sub with jalapeño if needed.
- Carrots and peas. Diced carrots and frozen peas are classic. Some families add corn or green beans. Use fresh or frozen; both work.
How to Make Arroz Primavera
- Rinse the rice. Place 2 cups of long-grain white rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents sticky rice.
- Toast the rice. Melt 2 tablespoons of vegan butter (or heat oil) in a large sauté pan over medium-high heat. Add the rinsed rice and cook for about 2 minutes, stirring constantly, until the grains look slightly translucent.
- Blend the onion-garlic water. While the rice toasts, blend half an onion and 3 garlic cloves with a big pinch of salt and 2 cups of water. You’ll get about 2½ cups of liquid. Add more water or vegetable broth until you reach exactly 4 cups total.
- Add the liquid and vegetables. Pour the blended liquid into the pan with the toasted rice. Add the diced carrots and frozen peas. Place the cilantro sprigs and whole serrano chile on top. Stir once.
- Simmer covered for 15 minutes. Cover the pan with a tight-fitting lid. Reduce the heat so the rice simmers gently — not a rolling boil. Do not lift the lid during this time.
- Steam for 5 more minutes. Turn the heat off completely but leave the lid on. Let the rice sit undisturbed for 5 minutes. This resting step is what makes the rice perfectly fluffy.
- Fluff and serve. Remove the cilantro sprigs and serrano chile. Fluff the rice gently with a fork — not a spoon — and taste for salt. Adjust if needed.
The Secret to Perfectly Fluffy Rice
The number one mistake people make with Mexican rice is lifting the lid too early or skipping the resting time. Here’s the method that works every time:
- Simmer 15 minutes with the lid on, on low heat.
- Rest 5 minutes with the heat off, lid still on.
- Fluff with a fork — never a spoon, which compresses the grains.
The liquid-to-rice ratio is also key: 2 cups rice to 4 cups liquid (2:1). More liquid = mushy rice. Less = undercooked grains at the bottom.
Tips and Variations
- Use brown rice; it works, but you’ll need more liquid (about 2½ cups per 1 cup of rice) and a longer cook time (40–45 minutes). The flavor is nuttier and more nutritious since brown rice is a whole grain.
- Add corn. Frozen corn kernels are a popular addition in many families. Add them to the carrots and peas.
- Try green beans cut into small pieces; they add a nice crunch. A classic combo in some regions of Mexico.
- Fry the onion and garlic instead of blending; some cooks prefer to dice the onion and garlic and fry them with the rice before adding water. It gives a slightly different (also delicious) flavor.
- In parts of Puebla, lard is used for a traditional twist: white rice is toasted in lard instead of oil. If you’re not vegan, this adds an incredible richness.
- Swap cilantro for parsley if cilantro isn’t your thing, flat-leaf parsley works as a milder alternative.
What to Serve with Arroz Primavera
- Lentil picadillo tacos — the rice soaks up the picadillo juices perfectly.
- Jackfruit tinga tacos — smoky, saucy, and perfect with a scoop of rice on the side.
- Vegan no-chicken soup — classic combo in every Mexican household.
- Frijoles de la olla — rice and beans are the original complete protein.
- In any Mexican stew, like chile colorado or mole, the rice catches every bit of sauce.
How to Store and Reheat
- Refrigerator, store in an airtight container for up to 5 days.
- Freezer, spread cooled rice on a baking sheet to freeze individually, then transfer to a freezer bag. Keeps for up to 3 months.
- Reheat in the microwave. Place in a microwave-safe container, sprinkle a tablespoon of water on top, cover, and heat for 1–2 minutes.
- Reheat on the stove, warm in a pan over low heat with a splash of water and a lid on. Stir gently after a couple of minutes.
Frequently Asked Questions
Arroz Primavera (Mexican White Rice with Vegetables)
Equipment
- 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.
Notes
2. Don’t lift the lid while the rice cooks. This releases steam and causes uneven cooking.
3. The resting step matters. After 15 minutes of simmering, turn off the heat and let the rice sit covered for 5 more minutes. This is what makes it fluffy.
4. Oil-free option: Skip the butter/oil. Rinse, add rice directly to the pan with liquid and vegetables, cover, and cook.
5. Brown rice adjustment: Use a 1:2.5 ratio and cook for 40–45 minutes.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.