Arroz Primavera (Mexican White Rice)

Ingredients

• 1 cup long grain rice
• ⅓ cup white onion (chopped)
• 1 large garlic clove (or 2 smaller ones)
• ⅓ cup water
• 2 Tbsp vegetable oil
• 1 teaspoon kosher salt
• 2 cups vegetable stock (hot)
• 1 cup frozen or fresh mixed vegetables (corn, peas & carrots) (See note)

Steps

1. 1

   Rinse rice: Place it in a small hole colander and rinse well with cold water. Drain to make sure it does not have any water residue.

2. 2

   Puree: In a blender or small food processor, puree the onion and garlic with the 1/3 cup of water. Set aside.

3. 3

   Heat: In a medium saucepan, add the 2 tablespoons of oil and heat on medium high.

4. 4

   Saute rice: Once the oil is hot, add the rice and sauté until opaque. Note: Don’t let it turn golden since we want to keep the white color.

5. 5

   Add: the onion & garlic mixture to the rice and mix well. Turn the heat to medium low and let the rice absorb the onion/garlic liquid. About 2 minutes.

6. 6

   The broth: Add the salt to the broth and mix well this will ensure that the salt is distributed well on throughout the rice. Then add the broth to the sautéed rice.

7. 7

   Add the frozen vegetables but don’t mix them into the rice yet. Just leave them on top.

8. 8

   Bring it to a gentle simmer then cover saucepan with lid. Reduce heat to very low and let cook undisturbed 15 minutes.

9. 9

   Now here is the key to make sure the rice stays fluffy: Remove rice from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes before mixing it.

10. 10

    With a large fork gently fluff the rice and evenly disperse the vegetables.