My GO TO Recipe for Mexican WHITE RICE | Arroz Primavera| Villa Cocina

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is higher in protein and nutrients, while brown rice is often more affordable.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is low in calories and nutritious, while cabbage is often cheaper.

Dice half of a white onion.

Mince three garlic cloves and transfer to a small dish.

Measure out two cups of long grain white rice and rinse under cold water until the water runs clear.

Drain the water and place a medium saucepan over medium heat.

Heat 2-3 tablespoons of avocado oil in the saucepan.

Add the diced onion to the hot oil and cook until slightly softened.

Add minced garlic and cook for about 1 minute until fragrant.

Stir in the rinsed rice and toast for about 3-5 minutes until slightly transparent and fragrant.

Add 3 1/2 cups of low sodium chicken broth, 2 cups of mixed veggies, 2 bay leaves, and 1 jalapeno (not cut through the stem).

Season with salt to taste and stir to dissolve the salt.

Increase heat to bring to a boil, then reduce to medium-low to reach a gentle simmer.

Add a quarter bunch of fresh cilantro and cover the pot.

Cook until the broth is absorbed and rice is tender but not mushy, about 15 minutes, keeping the pot covered.

Turn off the heat and let the rice rest covered for 5-10 minutes.

Remove bay leaves and cilantro stems, fluff the rice with a spoon, and add a quarter bunch of chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level: