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!
Wash 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.
Place onions, garlic, and cumin seeds into a blender. Add 2 ½ cups of water and blend for 2 minutes at high speed.
Heat the oil in a cooking pan over medium heat. Add the rice and the vegetables and sauté for 3-4 minutes.
Set heat to high and pour the onion mixture. Season with salt and gently mix everything.
Bring to a boil, then turn the heat to medium-low and cover the pan.
Cook rice for 15 minutes without touching it.
Remove the pan from the heat and allow the rice to sit for 5 more minutes.
Uncover the pan, add the chopped cilantro, then use a fork to gentle fluff the rice.
Serve with your favorite Mexican-inspired dishes.
Notes
Rinsing the rice will can prevent the rice from becoming sticky or clumpy when cooked, resulting in fluffier and separate grains.
Avoid toasting the rice to the point it will change color and texture, just sauté it for a couple of minutes to seal it. Arroz blanco means “white rice” so it has to keep its white color.
The key for fluffy Mexican white rice is to avoid stirring while cooking as it can lead to a sticky texture.