Mexican White Rice
Mexican white rice, or arroz primavera, means “spring.” Fluffy, seasoned, and dotted with colorful vegetables, it tastes like home.
What is Mexican White Rice?
Mexican white rice, also called arroz a la primavera, is a simple yet flavorful side dish made from long-grain white rice, lightly sautéed in oil, and cooked in a seasoned broth with onions, garlic, and vegetables like peas, carrots, or bell peppers.
Its fluffy texture and mild flavor make it the perfect companion to a wide range of Mexican dishes, from tacos to stews.
For many families, it’s a comforting staple—served at dinners, holidays, and gatherings, it brings color, flavor and tradition to the table.
White Rice vs. Red Rice
Mexican white rice and Mexican red rice are both staples at the table, but each brings something unique to the meal.
Mexican White Rice, or arroz a la primavera, is light, fluffy, and subtly flavored. Its bright white color, often accented with colorful vegetables, hints at primavera, which means spring. Simple and comforting, it’s perfect for everyday meals—and a favorite in my house, especially for my husband.
Mexican Red Rice, or arroz rojo, takes it a step further. Sautéed with tomatoes, onions, and garlic, it develops a rich, savory flavor and a vibrant reddish hue. Bolder and heartier, it often steals the spotlight alongside beans, chicken, or mole. In my home, making red rice meant special dinners and celebrations.
While both are beloved, the choice often depends on the meal. White rice feels special and simple, while red rice adds depth, vibrancy, and celebration.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Mexican White Rice.
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Pairings for Mexican White Rice:
- Chiles Rellenos
- Chicken in Salsa Verde
- Mexican Picadillo
- Chicharrones in Salsa Verde
- Chicken Fajitas
Mexican White Rice
Ingredients
- 2 cups white long grain rice
- 3 tbsp avocado oil
- 1/2 white onion, diced
- 3 garlic cloves, minced
- 3 1/2 cups chicken broth, low sodium
- 2 cups mixed veggies
- 2 bay leaves
- 1 jalapeño
- To taste kosher salt, (2 tsp)
- 1/4 bunch fresh cilantro
Garnish
- 1/4 bunch cilantro, chopped
Instructions
- Rinse and drain the rice until the water runs clear. Once done, drain completely.
- In a medium saucepan, heat the oil over medium heat. Sauté the onions until slightly softened, then add the garlic and cook for one minute.
- Add the drained rice and toast for 3–5 minutes, stirring constantly, until the grains are aromatic and slightly translucent. Pour in the broth.
- Add the mixed vegetables and bay leaves. Slice the jalapeño lengthwise without cutting through the stem and add it to the pot. Stir in the salt to dissolve, then bring the mixture to a boil over medium-high heat.
- Reduce to medium-low for a gentle simmer and add the bunch of cilantro. Cover the pot and cook until the broth is fully absorbed and the rice is tender. Do not remove the lid while cooking.
- Once the rice is done, remove the pot from the heat and let it rest, covered, for 5–10 minutes. Then uncover, remove the bay leaves and cilantro, and fluff the rice with a fork or spoon.
- Gently mix in the fresh chopped cilantro and serve.
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