Mexican White Rice with Vegetables (Arroz Blanco con Verduras)
Arroz Blanco con Verduras (Mexican White Rice with Vegetables) is a classic Mexican side dish made with fluffy long-grain white rice, sautéed Peri & Sons Farms white onion and garlic, and colorful mixed vegetables. The rice is lightly sautéed before cooking, then combined with broth, water, and vegetables for a simple, flavorful dish. It’s a comforting and versatile side that pairs well with a variety of Mexican meals.
prep time
15 minutes
cook time
1 hour / 0 mins
Ingredients
1 cup long-grain white rice
1/4 cup neutral-tasting oil
1/4 cup diced white onion
1 medium garlic clove, diced
1/4 cup frozen mixed vegetables, such as corn, green beans, carrots, and peas
1 cup water, plus up to 1/4 cup more if needed
3/4 cup chicken broth or vegetable broth
1 teaspoon kosher salt
1/4 cup neutral-tasting oil
1/4 cup diced white onion
1 medium garlic clove, diced
1/4 cup frozen mixed vegetables, such as corn, green beans, carrots, and peas
1 cup water, plus up to 1/4 cup more if needed
3/4 cup chicken broth or vegetable broth
1 teaspoon kosher salt
Directions
In a medium saucepan or pot, preferably nonstick, heat the oil over medium heat. Add the rice and sauté for 3–4 minutes, stirring occasionally, until the grains become translucent and milky white.
Place a fine-mesh sieve over a bowl or heat-safe container. Carefully pour the rice and oil into the sieve and let the excess oil drain. Return the pot to the stove and leave about 1 tablespoon of oil in the pot.
Add the diced onion and garlic to the pot. Sauté for about 3 minutes, until softened and fragrant.
Return the rice to the pot. Add 1 cup water, broth, vegetables, and salt.
Using a fork, gently stir everything together just until combined. This should be the only time you stir the rice while it cooks. Stirring too much can break the grains and make the rice mushy.
Bring to a simmer, then reduce the heat to low and cover. Cook for 20 minutes, or until the rice is tender. If the rice needs more time, add up to ¼ cup water, cover, and cook for another 5 minutes.
Remove the pot from the heat and keep it covered for 10–15 minutes. Gently fluff the rice with a fork, being careful not to over mix or break the grains.
Notes:
Resist the urge to stir the rice while it cooks. Letting it cook undisturbed and rest before fluffing helps keep the grains separate and fluffy.
Place a fine-mesh sieve over a bowl or heat-safe container. Carefully pour the rice and oil into the sieve and let the excess oil drain. Return the pot to the stove and leave about 1 tablespoon of oil in the pot.
Add the diced onion and garlic to the pot. Sauté for about 3 minutes, until softened and fragrant.
Return the rice to the pot. Add 1 cup water, broth, vegetables, and salt.
Using a fork, gently stir everything together just until combined. This should be the only time you stir the rice while it cooks. Stirring too much can break the grains and make the rice mushy.
Bring to a simmer, then reduce the heat to low and cover. Cook for 20 minutes, or until the rice is tender. If the rice needs more time, add up to ¼ cup water, cover, and cook for another 5 minutes.
Remove the pot from the heat and keep it covered for 10–15 minutes. Gently fluff the rice with a fork, being careful not to over mix or break the grains.
Notes:
Resist the urge to stir the rice while it cooks. Letting it cook undisturbed and rest before fluffing helps keep the grains separate and fluffy.
