Tuesday, July 27, 2010

Arroz Blanco Con Vegetales (White Rice w/ Vegetables)

Every time I go to gatherings, birthdays or parties where food is involved and where the majority of people are Mexican or Salvadoran I always see this mixed white rice and vegetable dish as a side. I've never really made it, nor does my mother but we love it, just never really knew how it was prepared.

It seems everyone makes it slightly different and there are variations, but the common elements is all of use chicken bouillon or powder as flavoring and onion. The rest can sort of vary.

This is the version that I am very satisfied with, the rice is slightly toasted in butter with onions giving it a toasty buttery slightly sweet taste I love it :D


-2 cups long-grain white rice
-1/2 cup butter
-1/2 onion minced
-4 cups water
-2 heaping teaspoons chicken bouillon
-1 cup mixed small mixed frozen vegetables (carrots, peas, corn, and green beans)


(1) Heat a pot or deep-pan on medium high heat, add the butter, when butter melts, add your rice and minced onion. Stir constantly or you'll get burned pieces of rice keep stirring until rice is slightly golden and onions are transparent.
(2) At this point, add your water, raise heat to real high, stir in chicken bouillon, taste for salt the chicken powder or bouillon is pretty salty.

(3) When it comes to a rolling boil add vegetables, wait for it to boil again, give it a quick stir, cover then lower heat to low. Do not uncover for 25 minutes, uncover, check your rice it should be done now.
(4) Serve as a side to any meal, any meat stew, pan-fried or grilled meats, fried fish, beans, salad or sauteed vegetables anything it goes pretty well :)

I know it's a lot of butter, you can reduce the amount if you'd like, but it makes it taste sooo good, oil can be used in place of the butter as well but it won't be the same :) just be sure you have enough oil or butter to be able to toast and coat the rice well.


tinyskillet said...

It looks like a simple and delicious dish! Thanks! Nice to see you again Nathan!

Anonymous said...

this recipe is perfect, just like I make it. Love your blog Natan!

Thousand Oaks, CA

Anonymous said...

My sister-in-law makes this rice and it is delicious. I just learned how to make it too. I think this is a unique dish to El Salvador. I have never tasted it from any other Latin country.

Nathan said...

Hi Anonymous,
Thanks for the visit :) MExicans make it too, but I think your right about it being a more typical to El Salvador's cusine, funny how down here in Southern California some Latin cultures have intermixed when it comes to food a bit, Pupusas have become real popular all over as well as Salvadorian sour cream and even Salvadorian chorizo among Mexicans when it comes to grilling and stuff :) I love it! You know what I really wanna learn, I want to learn to make those Salvadorian empanadas that are made out of ripe Plantian and stuffed with milk custard :)

Karen said...

the white rice with vegetables its great thank you Nathan!

Anonymous said...

Hi nathan try using parboiled rice its a little more golden in color and this rice doesnt stick... And try heating the rice with the butter and chicken bouillon at the same time! i just learned this recipe from my grandmother and im making this today but my grandmas always comes out perfect so give it a try

Anonymous said...

I cooked my first rice following this recipe and it came out delicious. ..


Nathan said...

Thanks for the input :)

Glad you enjoyed it :)

Unknown said...

Hi Nathan,
I have a question that might seem silly. When you say to use 2 teaspoons of chicken bouillon are you meaning the granulates or what specifically? I'm wantitng to make this dish tonight it looks AMAZING!


Nathan said...

Hello Trisha,

The brand my family uses is "Knorr Suiza" it say's chicken bouillon powder. However any type of chicken bouillon base would work, so the granules is acceptable :-)

Unknown said...

Hi Nathan, I'd like to thank you for your amazing blog. I cant cook to save my life, but I'm trying and am glad I came across your blog.
I just cooked this rice last night and came out amazing, it is the most advanced thing I've ever cooked and liked. LOL
I am looking forward to following so many more of your recipes.
Thanks again!