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.
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!
Once you make my arroz a la primavera, be sure to try my Arroz Verde con Cilantro (Mexican Green Rice with Cilantro)!
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.
RECOMMENDED FOR THIS RECIPE
3-Quart Stainless Steel Sauce Pan
Using the right sized cookware for making rice is essential. If you’re making 1 to 2 cups of arroz a la primavera (or any other rice), a 2.5 to 3 quart sauce pan is ideal. I like pans with glass lids because you can see if the rice is ready without opening it (a no-no when making rice!). VIEW PRODUCT
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).
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.
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.
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?
- Arroz Verde con Cilantro (Mexican Green Rice with Cilantro)
- Arroz Chino (Chinese Fried Rice)
- Red Mexican Rice
- Garlic Rice
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 (Mexican White Rice)
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
Nutrition
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.
Yum!! We usually stick to boring old steamed rice, I’m going to make your version next time the craving hits!
Let me know how it turns out. It’s a little more time consuming to make than steamed white rice, but not nearly as challenging as red Mexican rice.
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.
It’s my favorite rice to make for meal prepping because it goes with everything!
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.
Glad you liked it!
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 (:
I agree – this Mexican white rice has a LOT more flavor than plain steamed rice.
I love rice with lots of vegetables! Looks delicious!
It’s one of my faves because it’s so versatile!
I like this rice as a side to my
chiles rellenos, carne en su jugo or honey-dill salmon.
Oh, sounds like it would be delicious with all three of those dishes. Thank you!
Wonderful, straight-forward recipe. Thank you for providing the step-by-step photos so I can reference while making this Mexican white rice!
Yes, I find that for new cooks, the pictures are very helpful.