Arroz Primavera (Mexican White Rice with Vegetables)
Fluffy vegan Mexican white rice with carrots and peas, cooked in blended onion-garlic water and infused with cilantro and serrano chile. The essential side dish for any Mexican meal.
8 servings
Calories: 86kcal
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
1. Rice-to-liquid ratio:1 cup rice to 2 cups liquid. For this recipe: 2 cups rice + 4 cups liquid.
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.
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
Serving: 1serving | Calories: 86kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 487mg | Potassium: 134mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3109IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 0.4mg