Arroz Blanco Mexican White Rice with Vegetables

This easy Arroz Blanco, also known as Mexican white rice with peas and carrots, is a simple, comforting side dish made with pantry staples. The rice is lightly toasted, simmered with onion, garlic, broth, and carrots, then finished with sweet green peas. It is naturally gluten-free and can be made vegan by using water or vegetable broth.

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Peas and carrots always bring a fresh, springlike feeling to the table, even when they come straight from the freezer. That is part of the beauty of this Mexican white rice recipe: it tastes bright and homemade, but it relies on ingredients you can keep on hand all year.

Many Mexican restaurants serve a red rice seasoned with tomato, but Arroz Blanco is a lighter and equally delicious alternative. It has a clean, savory flavor from onion, garlic, and broth, with just enough vegetables to make every spoonful colorful and satisfying.

This is the kind of dependable side dish that saves dinner when you do not feel like making a grocery run. If you have rice, onion, garlic, broth, carrots, and a bag of frozen peas, you can make a warm pot of Mexican white rice that pairs beautifully with beans, stews, roasted meats, or saucy main dishes.

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Secrets To Making Arroz Mexicano

Toasting the rice is essential. This step gives Arroz Blanco its best texture and flavor. Cooking the dry rice in oil before adding liquid helps the grains become lightly golden and nutty. It also helps the rice absorb the broth evenly, which gives you fluffy grains instead of a sticky pot.

Stir the rice often while it toasts. You want it to turn opaque and lightly toasted, but not burned. The onion and garlic cook at the same time, adding a savory base that makes the finished rice taste like much more than a basic side dish.

Can I make it in a rice cooker? A rice cooker is convenient, but it is not the best choice for this recipe because the rice needs to be toasted first. For the best Mexican white rice, use a deep skillet or sauté pan with a tight-fitting lid.

Is this rice spicy? No. This recipe is mild and family-friendly. If you want a little heat, add 1/2 teaspoon of ground árbol chile powder with the salt, or serve the rice with a spicy salsa on the side.

What other vegetables can I use? Carrots can be replaced with the same amount of diced golden beets or diced butternut squash. Fresh peas can be used instead of frozen peas; add them with the carrots so they have enough time to cook. Other frozen vegetables can also be stirred in at the end, just as you would with the peas.

What To Serve With Arroz Blanco

Arroz Blanco and beans make a simple, budget-friendly meal that can be vegan when prepared with water or vegetable broth. It is also an excellent side dish for rich, saucy, or stewed dishes because the fluffy rice soaks up every bit of flavor.

1. Chicken Mole Verde
2. Oven-Roasted Cochinita Pibil
3. Beer-Braised Beef Barbacoa
4. Creamy Lentil Stew with Salsa Macha
5. Chicken Tomatillo Stew

Arroz Ingredients

This Mexican rice recipe is built from everyday ingredients. Keep these staples in your pantry, refrigerator, and freezer, and you will always be close to a pot of homemade Arroz Blanco.

• Canola oil or olive oil for toasting the rice.
• Jasmine rice or basmati rice for long, tender grains.
• White onion for a savory base.
• Garlic for aroma and flavor.
• Chicken broth, chicken stock, or water. Use water or vegetable broth to make the recipe vegan. If using water, taste the finished rice and add more salt if needed.
• Kosher salt to season the rice as it cooks.
• Carrots, diced small so they cook evenly with the rice.
• Frozen peas, added at the end. There is no need to thaw them first.

How To Make Mexican Rice

This recipe uses a simple pilaf-style method: toast the rice in oil, add liquid and vegetables, then steam over low heat. It is straightforward, reliable, and perfect for weeknight cooking.

Step One

Prep the vegetables. Dice the onion and carrots, then mince the garlic. Having everything ready before you start cooking makes the process smooth and prevents the garlic from burning.

Step Two

Toast the rice. Heat the oil in a large, deep frying pan or sauté pan with a lid. Add the rice, onion, and garlic. Cook, stirring frequently, until the rice is lightly toasted and opaque, about 5 minutes.

Step Three

Add the broth. Stir in the chicken broth, carrots, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the rice steam until the grains are tender and the liquid has been absorbed, about 10 to 12 minutes.

Step Four

Add the peas. Remove the lid and scatter the frozen peas over the rice. Cover again, remove the pan from the heat, and let it stand for 10 minutes. The residual steam will warm the peas without overcooking them.

Step Five

Fluff and serve. Use a fork to gently separate the grains and fold the peas into the rice. Taste and adjust the salt if needed, especially if you used water instead of broth.

Make ahead: The rice can be prepared up to an hour in advance and kept covered off the heat until serving. If it sits longer, reheat it in the microwave and cover it loosely with a damp paper towel to help prevent the rice from drying out.

More Mexican Side Dish Recipes To Try

• Vegan Refried Beans
• Papas con Chile {Crispy Potatoes in Red Salsa}
• Cilantro-Lime Slaw
• Best Ever Canned Black Beans
• Veracruz-Style Hominy
• Crock Pot Borracho Beans
• Roasted Mexican Street Carrots

Why You Will Love This Mexican White Rice

If you usually make tomato-based Mexican rice, this Arroz Blanco is a wonderful change of pace. It is light, fluffy, colorful, and versatile, with a mild flavor that works with many meals. Serve it with beans for an easy dinner, spoon it beside a stew, or make it as a simple side for your favorite Mexican-inspired dishes.

Arroz Blanco {Mexican White Rice with Vegetables}

Yield:
6 servings

Prep Time:
10 minutes

Cook Time:
10 minutes

Resting Time:
10 minutes

Total Time:
30 minutes

This easy Arroz Blanco is a Mexican white rice recipe made with peas, carrots, onion, garlic, and broth. It is a flavorful side dish for everyday meals and can be made vegan by using water or vegetable broth.

Ingredients

• 1/4 cup canola oil or olive oil
• 1 1/2 cups Jasmine rice
• 1/2 large white onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth, chicken stock, or water
• 1 cup diced carrot, about 3 small carrots
• 1 teaspoon kosher salt
• 1 cup frozen peas

Instructions

1. Toast the rice. Heat the oil in a large 3 1/2-quart frying pan with a lid over medium-high heat. Add the rice, onion, and garlic. Cook, stirring frequently, until the rice is lightly toasted and opaque, about 5 minutes.
2. Add the broth. Stir in the broth, carrots, and salt. Bring to a boil, then reduce the heat to low. Cover and steam until the rice is tender and the liquid has been absorbed, about 10 to 12 minutes.
3. Add the peas. Scatter the frozen peas over the rice, cover again, and remove the pan from the heat. Let the rice steam off the heat for 10 more minutes.
4. Serve. Fluff the rice with a fork to separate the grains and fold in the peas. Taste and add more salt if needed. If you used water instead of broth, you may need a little extra seasoning.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 173Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 553mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 3g