Wide shot of a skillet with rice medley with tomatoes, peppers, peas, and onions.

Arroz Rojo Primavera

Wide shot of a skillet with rice medley with tomatoes, peppers, peas, and onions.

Arroz Rojo Primavera

A Spanish-inspired rice dish with savory spices and vegetables.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes, Sides
Cuisine Mexican
Servings 6 Servings
Calories 222 kcal

Ingredients
  

  • 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

Instructions
 

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

Notes

Change it Up
  • Add 1 jalapeño, stemmed, seeded, and minced to Step 2.
  • Garnish with olives, torn fresh cilantro leaves, and a dollop of Greek yogurt.
  • For Arroz Verde Primavera, blend 1 cup spinach with broth and omit tomatoes.

Nutrition

Serving: 0.75 cupCalories: 222kcalCarbohydrates: 39gProtein: 6gFat: 6gSaturated Fat: 0.5gSodium: 149mgFiber: 3g
Keyword Meatless, One Pot Meals
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