Best 6 Arroz Blanco Con Verduras White Rice W Vegetables Recipes

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Arroz blanco con verduras, or white rice with vegetables, is a simple and delicious dish that can be enjoyed by people of all ages. It is a popular dish in many Latin American countries, and it is also a common side dish in Spanish and Portuguese cuisine. The dish is typically made with white rice, vegetables, and a variety of spices, and it can be served as a main course or as a side dish. The vegetables used in the dish can vary depending on what is in season, but common vegetables include onions, garlic, peppers, and tomatoes. The spices used in the dish can also vary, but common spices include cumin, paprika, and oregano.

Let's cook with our recipes!

WHITE RICE (ARROZ BLANCO)



White Rice (Arroz Blanco) image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 20 servings

Number Of Ingredients 5

9 tablespoons oil
6 cloves garlic, chopped
9 cups water
3 tablespoons salt
3 pounds rice, washed

Steps:

  • Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.

ARROZ DE VERDURAS (VEGETABLE RICE)



Arroz de Verduras (Vegetable Rice) image

Provided by Elaine Louie

Categories     dinner, lunch, weekday, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

2 large tomatoes
1/2 cup finely chopped onion
6 cloves garlic, finely chopped
3 tablespoons olive oil
Generous pinch of saffron threads
2 tablespoons sweet smoked paprika
1/3 cup olive oil
1 pound rice, preferably Bomba or Calasparra
4 1/2 cups vegetable stock
2 cups carrots, cut into one-third to one-half inch dice
1 cup edamame beans
1 cup peas
2 cups corn kernels
1/4 cup pitted Kalamata olives, roughly chopped
Salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh cilantro.

Steps:

  • For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds. Drain, rinse under cold water, and peel. Core, seed, and cut into 1/2-inch dice. In a skillet over medium-low heat, add the oil and sauté the onion and garlic until golden. Add saffron and sauté 2 minutes. Add tomato and sauté until all the moisture is gone. Stir in paprika and remove from heat.
  • For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil. Place over medium-low heat. Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute. Add 3 cups of the stock and mix well. Simmer 10 minutes, stirring occasionally to prevent sticking. (At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)
  • To finish: Preheat oven to 375 degrees. Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds. Drain, and rinse with cold water. Spread the rice evenly across the bottom of a 16 to 18 inch paella or sauté pan, and scatter the edamame, peas, corn, carrots, and olives on top. Season to taste with salt and pepper. Drizzle with remaining 1 1/2 cups stock.
  • Place pan in oven and bake until the rice is crisped around the edges and a "soccarat," a crust, has formed on the bottom of the pan, about 20 minutes. Remove from oven, cover with foil, and allow to rest for 5 minutes. Sprinkle with chopped parsley and cilantro. Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired. Serve hot.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 829 milligrams, Sugar 6 grams

ARROZ BLANCO (MEXICAN WHITE RICE)



Arroz Blanco (Mexican White Rice) image

When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.

Provided by Velouria

Categories     White Rice

Time 35m

Yield 5 cups, 5-6 serving(s)

Number Of Ingredients 8

2 1/2 cups chicken broth or 2 1/2 cups water
salt
2 tablespoons vegetable oil or 2 tablespoons olive oil
1 1/2 cups white rice, preferably medium-grain
1 small white onion, chopped
2 garlic cloves, peeled and finely chopped
1 tablespoon fresh lime juice
3 tablespoons roughly chopped fresh flat-leaf parsley, for garnish

Steps:

  • In small saucepan or microwave oven, heat broth or water until steaming.
  • Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
  • Cover and keep warm.
  • In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
  • When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
  • Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
  • Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
  • Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
  • Remove pan from heat and let stand covered for 5 minutes.
  • Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
  • When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 1, Sodium 379.3, Carbohydrate 47.9, Fiber 1.9, Sugar 1, Protein 6.5

ARROZ BLANCO CON VERDURAS (WHITE RICE W/ VEGETABLES)



Arroz Blanco Con Verduras (White Rice W/ Vegetables) image

Make and share this Arroz Blanco Con Verduras (White Rice W/ Vegetables) recipe from Food.com.

Provided by Ang11002

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups milk, divided
2 ounces cream cheese
1 cup rice, soaked in warm water, rinsed thoroughly and allowed to dry
2 tablespoons vegetable oil, preferably corn oil
2 garlic cloves, peeled and finely chopped
4 green onions or 4 scallions, including green part, chopped
1 cup chopped fresh mushrooms
1 -2 serrano chili
1 cup water or 1 cup broth
1 cup thawed corn kernel
salt

Steps:

  • In a blender, puree 1/2 cup milk with the cream cheese and set aside.
  • In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.
  • Add the water or broth, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.
  • Remove from heat, stir in corn, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.
  • Stir and serve.

Nutrition Facts : Calories 260.7, Fat 10.5, SaturatedFat 4.2, Cholesterol 18.9, Sodium 62.2, Carbohydrate 36.1, Fiber 1.6, Sugar 0.5, Protein 6.3

ARROZ BLANCO CON PLATANOS FRITOS WHITE RICE WITH FRIED PLANTAINS



Arroz Blanco con PlATanos Fritos White Rice with Fried Plantains image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

3 tablespoons sunflower or vegetable oil
1/2 cup chopped white onion
1 1/2 tablespoons finely chopped garlic
2 cups white rice
4 cups chicken stock, heated
2 sprigs fresh hierbabuena or 2 tablespoons mint leaves
Salt and pepper
1 pound ripe plantains, peeled
1 cup sunflower or vegetable oil

Steps:

  • In a heavy 4-quart stockpot, heat the oil over low heat. Add the onion and fry until soft and clear, about 5 minutes. Add the garlic and continue to fry for another 3 to 5 minutes. Add the rice and stir well. Fry slowly without moving it too much, about 10 minutes. Stir in the hot chicken stock and the hierbabuena or mint. Add salt and pepper to taste. Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed. Do not peek at or stir the rice during the cooking process.
  • Cut the plantains in half. Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices). In an 8-inch cast-iron frying pan, heat the oil until smoking. Add the plantains and fry 3 to 5 minutes on each side or until brown. Remove them from the oil and drain on paper towels. Mound the rice on a plate or a platter and serve with the fried plantains on top.

ARROZ BLANCO



Arroz Blanco image

Taken from the Great American Brand Name Recipes Cookbook. I changed the ingredients to fit my vegitarian preference. This is the base for another rice recipe my family loves (green rice) I actually sautee on the stove top but then cook the rice in my rice cooker.

Provided by Robin in Kansas

Categories     Rice

Time 17m

Yield 6 serving(s)

Number Of Ingredients 5

1 tablespoon butter or 1 tablespoon olive oil
1/2 cup white onion, minced
2 garlic cloves, minced
1 cup long grain white rice
2 cups vegetable broth

Steps:

  • In a medium sauce pan heat fat over medium heat.
  • Add onion and garlic. Cook until tender.
  • Add rice and broth., Bring to a boil and stir.
  • Reduce heat, cover and simmer 15 min or until rice is tender and liquid is absorbed. Fluff with fork.

Nutrition Facts : Calories 136.5, Fat 2.1, SaturatedFat 0.4, Sodium 24.3, Carbohydrate 26.4, Fiber 0.6, Sugar 0.6, Protein 2.4

Tips

  • Use a good quality rice: This will make a big difference in the final dish. Look for a rice that is long-grain and has a good texture.
  • Rinse the rice before cooking: This will help to remove any excess starch and prevent the rice from sticking together.
  • Use the right amount of water: The general rule is to use 1 1/2 cups of water for every cup of rice. However, you may need to adjust this amount depending on the type of rice you are using.
  • Bring the water to a boil before adding the rice: This will help to prevent the rice from sticking to the pot.
  • Reduce the heat to low and simmer the rice until it is cooked through: This will usually take about 18 minutes. You will know the rice is cooked when it is tender and has absorbed all of the water.
  • Fluff the rice with a fork before serving: This will help to separate the grains of rice and make it light and fluffy.

Conclusion

Arroz blanco con verduras is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The tips above will help you make the best arroz blanco con verduras possible. Enjoy!

Tips

  • Use a good quality rice: This will make a big difference in the final dish. Look for a rice that is long-grain and has a good texture.
  • Rinse the rice before cooking: This will help to remove any excess starch and prevent the rice from sticking together.
  • Use the right amount of water: The general rule is to use 1 1/2 cups of water for every cup of rice. However, you may need to adjust this amount depending on the type of rice you are using.
  • Bring the water to a boil before adding the rice: This will help to prevent the rice from sticking to the pot.
  • Reduce the heat to low and simmer the rice until it is cooked through: This will usually take about 18 minutes. You will know the rice is cooked when it is tender and has absorbed all of the water.
  • Fluff the rice with a fork before serving: This will help to separate the grains of rice and make it light and fluffy.

Conclusion

Arroz blanco con verduras is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The tips above will help you make the best arroz blanco con verduras possible. Enjoy!

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