Mexican White Rice
Mexican white rice, or arroz primavera, means “spring.” Fluffy, seasoned, and dotted with colorful vegetables, it tastes like home.
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.