Main Dishes

Arroz Rojo Primavera

A Spanish-inspired rice dish with savory spices and vegetables.
Recipe by Michigan Harvest to Table™
Wide shot of a skillet with rice medley with tomatoes, peppers, peas, and onions.
Save
Cost per servingPer serving$0.58
Makes6 servings
Total timeTotal35 minutes
Prep 10 minutes Cook 20 minutes
Prep 10 minutes Cook 20 minutes
Print Recipe

Ingredients

Makes 6 servings. Check items off as you go.
  • 2 tablespoon vegetable oil
  • 1 cup onion diced
  • 1 cup long grain white rice
  • 2 cloves garlic, minced or ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • ¾ cup tomatoes chopped, divided
  • One (14.5-ounce) can low-sodium chicken or vegetable broth
  • ½ cup frozen peas
  • ½ cup frozen carrots
  • 1 cup frozen corn
  • 1 fresh lime juiced

Directions

  1. Heat oil in a large frying pan or saucepan over medium heat. Add onions and sauté about 3 minutes or until translucent.
  2. Add rice and garlic and sauté for 2 minutes, stirring occasionally.
  3. Add seasonings and ½ cup tomatoes and sauté for about 1 minute.
  4. Add broth and frozen vegetables. Bring to boil, then reduce heat, cover pan, and simmer until all liquid is absorbed, about 15-20 minutes.
  5. Add lime juice, mix gently.
  6. Garnish with remaining tomatoes. Serve immediately or cover and refrigerate for up to two days .

Nutrition per serving

1 serving is 0.75 cup
  • Sodium149mg
  • Calories222
  • Carbohydrates39g
  • Fiber3g
  • Fat6g
  • Protein6g
Serving: 0.75 cupCalories: 222calCarbohydrates: 39gProtein: 6gFat: 6gSaturated Fat: 0.5gCholesterol: 0mgSodium: 149mgFiber: 3g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
Scroll to Top