Side Dish: Mexico – Bajio Mexico — Aguascalientes – Arroz a la Mexicana (Mexican Rice)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

- 1 cup (185 g) long-grain white rice, rinsed until water runs clear
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 1/2 medium white onion, finely chopped, about 3/4 cup (110 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, blended to make about 1 1/4 cups (300 ml / ~300 g) tomato purée
- 3/4 cup (180 ml) low-sodium chicken broth (or vegetable broth)
- 1/2 cup (75 g) frozen green peas (or fresh peas)
- 1/2 cup (75 g) carrots, finely diced
- 1 bay leaf (hoja de laurel)
- 1 tsp (5 g) fine salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving (optional)

Instructions

Short Description:
Fluffy long-grain rice cooked in a bright tomato-based broth with sautéed onion, garlic, diced carrots, and peas for a classic Aguascalientes accompaniment. The rice is toasted before simmering to give a light nutty note and separate grains.

Regional Notes:
The Aguascalientes (Bajio) version characteristically includes diced carrots and green peas and is made with a tomato-forward broth rather than only stock, which gives the rice its distinctive color and slightly tangy depth. Unlike some coastal or northern variants, this version keeps the vegetables small and integrated so the rice remains a true side dish for meats, stews, or beans.

1. Heat the oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring frequently, until the grains are pale golden and smell nutty, about 4–6 minutes.
2. Add the chopped onion and diced carrots to the rice and cook, stirring, until the onion is translucent and carrots begin to soften, about 3–4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
3. Pour the blended tomato purée and the chicken broth into the pan, scraping any browned bits from the bottom. Stir in the bay leaf, salt, and pepper. Bring the mixture to a gentle boil.
4. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 12 minutes.
5. After 12 minutes, gently remove the lid and evenly sprinkle the peas over the rice (if using frozen, no need to thaw). Recover and continue cooking on low for another 3–5 minutes, until liquid is absorbed and rice is tender (total cooking time about 15–17 minutes).
6. Turn off heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf, fluff the rice gently with a fork, and adjust seasoning if needed.
7. Transfer to a serving bowl, garnish with chopped cilantro and lime wedges if using, and serve warm as a side dish.