Portions: 6 servings Calories: 364kcal |
If you love rice - and who doesn't? - then you'll love this Arroz primavera, a colorful vegan side dish that combines a flavorful rice pilaf with a beautiful blend of colorful veggies. Versatile and flexible, you can adapt this dish to your exact taste and surprise your guests and family with something new.
By - Last revised . Original Oct 1, 2011.
Why I ❤️ it Recipe Ingredients Video Preparation
Primavera rice pilaf.
Why I ❤️ it
If you love latino gusto and flavor, this vegetable rice pilaf is for you. Colorful and easy to make, it goes well with many dishes, and it's the perfect side dish for weekend meals. Grab a fork, and dig in!
Vegetable rice pilaf recipe
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Utensils and tools
- Dutch oven with a tight-fitting lid
Ingredients
- 5 tablespoons of olive oil, divided (or butter if you're not vegan)
- 1 large onion (red or yellow)
- 1 medium carrot, peeled and diced
- 2 cups of rice (long-grain rice, basmati rice, or jasmine rice)
- 3 large garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups of boiling-hot vegetable broth (seasoned with salt to taste if needed)
- ⅓ cup of sweet corn
- ⅓ cup of frozen sweet peas (thawed)
- Cilantro or parsley to garnish
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Sauté
Heat half the oil in the Dutch oven over medium-low heat. Add and cook the onions, carrots, and garlic, stirring until the onions turn translucent.
Add the rice and bell pepper, and cook, stirring, until the rice grains are all coated in oil.
Step 2: Cook rice
Pour the boiling-hot broth over the rice, and increase the temperature to medium. Boil, stirring often, until almost all the liquid has evaporated.
Cover with a tight-fitting lid and reduce heat. Simmer for 15 minutes, stir the rice, moving the rice from the bottom to the top, and cover again for another 10 minutes. By then, the rice should be cooked through but with separate grains. If it's not cooked through, add 3 tablespoons of water, and cover again for about 7 more minutes.
Step 3: Serve
Once the rice is cooked, drizzle with the remaining oil and fluff with a fork. Serve in a serving bowl, and garnish with the cilantro.
Top tips
- If you don't have broth, dissolve a bouillon cube in two boiling-hot cups of water.
- If you'd like to make yellow rice, you can add some annatto powder, sweet paprika or a few strands of saffron.
- To save leftovers, store in the refrigerator in an airtight container. To reheat, add a couple of tablespoons of water and reheat covered in the microwave.
Serving suggestions
This the perfect summer side dish, but it can be served any time of the year. It goes great with chicken, so try it with pollo guisado braised chicken, these delicious chicken rolls, or an amazing chicken ropa vieja. Not into chicken? Try these Cuban ropa vieja, a flavorful beef picadillo, or spicy beef with orange.
Variations
If you want to try some more flavorful vegetable rice pilaf recipes, don't miss this pineapple rice, fried brown rice, rice and green beans, cranberry rice, rice with corn, rice salad, yellow rice, and this Christmas rice.
Nutritional information
Calories: 364kcal | Carbohydrates: 57g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 327mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2563IU | Vitamin C: 32mg | Calcium: 31mg | Iron: 1mg
More rice recipes
FAQs
How many calories in arroz primavera?
The calories in arroz primavera will vary depending on the recipe, this arroz primavera recipe has 364 calories per serving.
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Arroz Primavera |Video+Recipe| Vegetable Rice Pilaf
Ingredients
- 5 tablespoons olive oil divided (or butter if you're not vegan)
- 1 large onion red or yellow
- 1 medium carrot peeled and diced
- 2 cups rice long-grain rice, basmati rice, or jasmine rice
- 3 garlic cloves minced
- 1 red bell pepper diced
- 2 cups boiling-hot vegetable broth seasoned with salt to taste
- ⅓ cup sweet corn
- ⅓ cup frozen sweet peas thawed
- Cilantro or parsley to garnish
Instructions
Sauteeing vegetables
- Heat half the oil in the Dutch oven over medium-low heat. Add and cook the onions, carrots, and garlic, stirring until the onions turn translucent.Add the rice and bell pepper, and cook stirring until the rice grains are all coated in oil.
Cooking rice
- Pour the boiling-hot broth over the rice, and increase the temperature to medium. Boil, stirring often until almost all the liquid has evaporated.Cover with a tight-fitting lid and reduce heat. Simmer for 15 minutes, stir the rice, moving the rice from the bottom to the top, and cover again for another 10 minutes. By then the rice should be cooked through but with separate grains. If it's not cooked through, add 3 tablespoons of water, and cover again for about 7 more minutes.
Serving
- Once the rice is cooked, drizzle with the remaining oil and fluff with a fork. Serve in a serving bowl, and garnish with the cilantro.
Nutrition
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By , published Oct 1, 2011 on Tia Clara
Hello, I am Peruvian. We eat arroz primavera too. I was about to make this recipe a long time ago. My grandmother and my mom always made it. We live in Europe but we still eat Peruvian, it looks delicious. I am going to cook it right now. Thank you… Read more »
Hello, I am Mexican, married to a Puerto Rican and living in Arizona; I am new in the kitchen and when I saw this recipe I decided to make it. It was delicious!!! THANK YOU
Glad to hear you liked it. 🙂
muy buena opción gracias lo hice me quedo muy bueno riquisimo
We have prepared it several times at home and we like it, thanks for sharing it.
I'm glad you liked it, Eva.
Thank you so much for these recipes. I have taken many ideas from your page and I love them, especially this one, it was delicious. Once again, thank you 🙂
So delicious. I love your recipes, simple and nutritious.
I love your site, I always find simple and very healthy recipes !
Buscaba buenas reecetas especialmente de verduras porque estamos a régimen, por instrucción médica. Muy facil.
I just made it. My family is American but they love our Latin dishes. Thanks for the recipe.
This is one of my favorite dishes for Christmas. Thank you very much for spreading the word.
I have been wanting to cook my dishes in my own style for days and thanks to your recipes I can do it. I live in New Jersey, but I cook Dominican style and I proudly present my dishes at my American table.
I am one of the women who is not very good in the kitchen and because of life I have to take care of this area in my house, thanks to your recipes that are good and easy to make even if they look complex I can accomplish my goal.… Read more »
holaa, I liked the recipe very much.
I'm glad you liked it
I am Dominican and my husband is from Chile and I love to cook meals that remind him o f home because our food are very different.
Thank you for sending me some recipes.
and GOD Bless you and your family.
HOLA.... I add diced ham is a delicia. I recommend it.
Arroz primavera chino is a wonderful option for those who prefer vegetarian meals. I love it with eggplants.
I would gladly eat a little bit of that rice! Thanks for reminding me that this delicacy exists!. With all those vitamin-packed vegetables. so tasty.
great with eggs. just throw it in last and let it cook and serve hot. a delicious and healthy option.
If you add a little hot sauce it's perfect.... It's a dish that always puts me in a good mood!
I made it over the weekend with pollo guisado and my family loved it.
Donde consigo caldo de verduras?
Ana, puedes comprarlo en el supermercado, hacerlo en casa, o disolver un cubito en agua hirviendo.
Exquisita ensalada de arroz primavera, lo comemos en Puerto Rico también!
excellent website, I am from Argentina, I always check for ideas.
It turned out great, thanks for thinking of your vegan readers.
I'm glad you enjoyed it.
Good recipe, an easy too.
Hi Tia Clara, I love the way you present your recipes.
Thanks for the compliments. 🙂
I am Chilean, but I live in California, thanks to your page I can enjoy this dish. Thank you very much!
I love trying new vegetarian recipes, thanks!