Mexican White Rice (arroz blanco)

This Mexican white rice (arroz blanco primavera) is the perfect side dish for stews, enchiladas, quesadillas, or any Mexican-inspired dish! Fluffy to perfection and so delicious!

📝 Ingredients

• 1 1/2 cups long grain rice (Mexican, basmati, jasmine, thai)
• 1 cup diced vegetables (corn, peas, carrots, etc.)
• 1 small white onion (cut into chunks)
• 2 1/2 cups water (or chicken stock)
• 1-2 cloves garlic (peeled)
• 1/2 teaspoon cumin seeds (or ground cumin)
• 3 Tablespoons olive oil
• 1 Tablespoon cilantro (finely chopped)
• salt (to taste)

👨‍🍳 Instructions

1. 1Wash the rice until the water runs clear. Place it to drain on a colander to remove the excess liquid. Allow the rice to dry completely.
2. 2Place onions, garlic, and cumin seeds into a blender. Add 2 ½ cups of water and blend for 2 minutes at high speed.
3. 3Heat the oil in a cooking pan over medium heat. Add the rice and the vegetables and sauté for 3-4 minutes.
4. 4Set heat to high and pour the onion mixture. Season with salt and gently mix everything.
5. 5Bring to a boil, then turn the heat to medium-low and cover the pan.
6. 6Cook rice for 15 minutes without touching it.
7. 7Remove the pan from the heat and allow the rice to sit for 5 more minutes.
8. 8Uncover the pan, add the chopped cilantro, then use a fork to gentle fluff the rice.
9. 9Serve with your favorite Mexican-inspired dishes.