Arroz a la Primavera (Mexican White Rice)

There is nothing bland when it comes to Mexican food, and that proves to be true even with a dish as simple as rice. Arroz a la Primavera happens to be one of my favorites because it is flavorful, simple to prepare, and it pairs well with seafood, chicken, and meat dishes.

arroz a la primavera

WHAT IS ARROZ A LA PRIMAVERA?

I make this rice at least every other week and my kids love it. Arroz a la primavera translates to “spring rice” in English, and it is a Mexican rice dish that includes a variety of mixed vegetables like peas, carrots, and corn. It’s named after the abundance of fresh, seasonal vegetables that are commonly used in the dish, evoking the feeling of springtime. This type of Mexican white rice tends to be more flavorful and aromatic than plain steamed rice because of the ingredients and way its prepared.

WHY YOU’LL LOVE THIS RECIPE

  • Flavorful: This isn’t basic white rice. It’s full of flavor!
  • Perfect side dish: I literally serve arroz primavera with salmon and seafood, chicken, and meat. It goes well with everything!
  • Easy to prepare: From start to finish, this arroz blanco recipe takes about 30 minutes!

INGREDIENTS YOU’LL NEED

  • Rice: I use Mahatma (long grain or extra long grain) when making any type of Mexican rice. It’s what I grew up with and my rice always comes out perfect when I stick to Mahatma.
  • Broth: I use chicken broth in this recipe, but vegetable broth will also make a flavorful vegan or vegetarian version of this Mexican white rice.
  • Onion: I typically use white or yellow cebolla (anything but sweet onions).
  • Oil: I like to use safflower oil or olive oil, but canola or vegetable oil will also work.
  • Vegetables: Fresh or frozen veggies are perfect for this recipe. I like a mix of peas, carrots, and corn. If you’re using fresh vegetables, be sure to chop them into very small pieces.
arroz a la primavera

RECOMMENDED FOR THIS RECIPE

3-Quart Stainless Steel Sauce Pan

pan for rice

HOW TO MAKE THIS RECIPE

1. Sauté rice and onion

  • Over low-medium heat, add oil to your saucepan and once it’s hot, add rice and onion.
  • Using a wooden spatula, move constantly and cook for 3 minutes (we aren’t trying to brown the rice for this recipe).
arroz a la primavera

2. Add broth and veggies

  • Once you’ve toasted the rice, add broth, veggies, and salt.
  • Raise your heat to medium, stir well and bring to a boil.
  • Once boiling, let water evaporate until you begin to see the rice through the broth. This process should take about 3 to 5 minutes.
arroz a la primavera

3. Cover and simmer

  • Cover rice with a lid, lower heat to the lowest setting, and set a timer for 20 minutes. Do NOT uncover to check if it’s ready. Uncovering your rice too soon may result in mushy rice.
  • Remove from heat and let stand for another 10 minutes. When ready, fluff with fork and serve hot. Below you’ll see what your rice will look like right when it’s uncovered.
arroz a la primavera

RECIPE TIPS, TRICKS, AND VARIATIONS

  • Use the right rice. See the “Ingredients You’ll Need” section above for the brand I use when making any type of Mexican rice.
  • Fresh vs. frozen verduras. I use fresh vegetables when I have them, but always keep a bag of mixed frozen vegetables in my freezer so I can make this rice year-round.
  • Broth. Chicken broth adds the most flavor, but vegetable broth or water will also work in this recipe. I always taste my broth before covering the rice to make sure it has enough salt and adjust accordingly.

HOW TO STORE AND REHEAT

  • Store arroz primavera in an airtight container in the refrigerator for up to one week.
  • To reheat Mexican white rice, place it in a microwave-safe dish with a lid and heat for about 2 minutes or reheat on the stovetop (low heat) in a small sauce pan with a lid.

LOOKING FOR MORE INSPIRATION?

If you make and love this recipe, I’d love to know! Please leave me a 5-star review and comment below.

arroz a la primavera

Arroz a la Primavera (Mexican White Rice)

by Lola Dweck
Arroz a la Primavera is a flavorful Mexican rice that is simple to prepare and pairs well with seafood, chicken, and meat dishes.
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 4
Calories 268 kcal

Ingredients
  

  • 1 cup long grain rice
  • 2 tablespoons white onion chopped
  • 2 tablespoons cooking oil
  • 1 cup mixed vegetables frozen or freshly chopped
  • 2 cups broth chicken or vegetable
  • 1 teaspoon salt

Instructions
 

  • Sauté rice and onion. Over low-medium heat, add oil to your saucepan and once it’s hot, add rice and onion. Using a wooden spatula, move constantly and cook for 3 minutes (we aren’t trying to brown the rice for this recipe).
  • Add broth and veggies. Once you’ve lightly toasted the rice, add broth, veggies, and salt. Raise your heat to medium, stir well and bring to a boil. Once boiling, let water evaporate until you begin to see the rice through the broth. This process should take about 3 to 5 minutes.
  • Cover and simmer. Cover rice with a lid, lower heat to the lowest setting, and set a timer for 20 minutes. Do NOT uncover to check if it’s ready. Uncovering your rice too soon may result in mushy rice.
  • Remove from heat and let stand for another 10 minutes. When ready, fluff with fork and serve hot.

A Note from Lola

PRO TIP: Do not, I repeat, DO NOT stir rice more than once after adding broth. You may be tempted to stir again, or to uncover, but this may lead to mushy or sticky rice!

Nutrition

Serving: 0.75cupCalories: 268kcalCarbohydrates: 45gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1075mgPotassium: 157mgFiber: 3gSugar: 1gVitamin A: 2561IUVitamin C: 5mgCalcium: 26mgIron: 1mg
268
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Originally published on February 23, 2016 / Photography (image 1): Cacey McReavy

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.

Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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Recipe Rating




12 Comments

  1. Made this rice for Valentine’s Day dinner as a side and it was perfect! Very light and fluffy. Will definitely incorporate this into my weekly meal prep.

  2. 5 stars
    Oh man !! this rice really compliments other dishes, like grill chicken or salmon !!
    It is easy to cook and it’s a great way to have the kids est veggies.
    I got to say i will try that cilantro rice, hopefully it’s as tasty as this rice with vegetables.

  3. 5 stars
    I LOVE this rice. Recently I’ve been prepping a lot of salmon or shrimp and use just plain white rice. This rice gives it a little pa-zaz. It’s also a great way to mix vegetables into my diet. Will be adding this to my meal prep routine (: