Arroz Blanco {Mexican White Rice with Vegetables}

A very easy and healthy recipe for Arroz Blanco or Mexican white rice with peas and carrots. This is one of our favorite side dishes ready in 20 minutes. You are going to love this recipe! Gluten-free and vegan adaptable.

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Peas and carrots just scream spring, don’t you think? Yes, this recipe uses frozen peas and carrots (both of which are available all year long). Even so, this Arroz Mexicano seems so springy to me!

Most Mexican restaurants serve red rice flavored with tomato bouillon but this Mexican white rice is a delicious alternative that is much easier and just as flavorful.

What I love most about this recipe is I almost always have everything to make it in my pantry and fridge. Onion and garlic, chicken broth, a bag of rice and bag of peas in the freezer? Yep. I’ve got that. Which means it is a lifesaver when the last thing I want to do is go to the store.

More To Explore

Simple Cilantro Lime Rice

Easy Oven-Baked Mexican Rice

Instant Pot Mexican Rice

Secrets To Making Arroz Mexicano

Toasting the rice is key. Don’t skimp on this process. Toasting the rice not only adds flavor to the overall dish but opens up the starches in the grain so the rice cooks quicker and absorbs liquid faster. Make sure you stir the rice quite a bit as it is toasting so the rice doesn’t burn and gets evenly toasted.

Can I make it in the rice cooker? Nope. I love a rice cooker but you can’t toast the rice in one. See above.

Is this spicy? Again, nope. But if you want to add some heat, add 1/2 teaspoon of ground árbol chili powder the same time as the salt. Or top with a spoonful of Spicy Salsa Macha.

Other veggies to add. The carrots can be swapped for the same amount of diced golden beets or diced butternut squash. The frozen peas can be swapped for fresh peas, just add them with the carrots instead of at the end. Any other frozen vegetable would work too. Add from frozen at the end like you would with the peas.

What To Serve With Arroz Blanco

This plus beans is a fuss-free, very budget-friendly vegan meal that we have on the regular. But honestly, this is a side dish that goes with just about anything. Especially stewy or saucy things that can be soaked up by the rice. Here are my top 5 favorites:

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

Like I said, this is a recipe made straight from my pantry/freezer. Have these ingredients on hand for whenever the urge for Arroz Blanco strikes!

• Canola oil or olive oil.
• Jasmine rice or basmati rice.
• White onion
• Garlic
• Chicken broth or stock or water if you want to keep it vegan. If you use water make sure to taste it when it is done cooking to see if it needs extra salt.
• Kosher salt. I always use Mortons kosher salt unless otherwise noted.
• Carrots. 3 smallish carrots should do.
• Frozen peas. No need to thaw. Add frozen.

How To Make Mexican Rice

This is your basic rice pilaf method of toasting the rice in oil first then steaming over low heat. Super basic, very user-friendly.

step one

Prep vegetables. Dice your onion and carrot and mince the garlic.

step two

Toast the rice. Heat the oil in a large, deep frying pan with a lid (I love my Mauviel copper sauté pan. It is expensive but will last forever and cooks rice perfectly). Add rice, onions, and garlic and cook stirring frequently until rice is toasted, about 5 minutes.

step three

Add chicken stock. Add chicken stock (or water if using), salt, and carrots and stir to combine. Bring to a boil then reduce heat to low, cover and steam until rice is cooked and liquid has been soaked up by the rice, about 12 minutes.

step four

Add peas. Remove the lid and add the peas. Cover again, remove from heat and let stand for another 10 minutes.

step five

Serve! Fluff with a fork, incorporating peas into the rice and serve.

*Make ahead. Rice can be made up to an hour in advance and kept covered off the heat until ready to serve. Any longer than that and it will need to be reheated in the microwave. Cover loosely with a wet paper towel to prevent 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

If You Love Mexican Food, You Must Try This Recipe

I know you are used to the tomato sauce Mexican rice and while I love that too, this lighter, springier version is all I want to eat right now. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

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