Side Dish: Mexico – Michoacan – Arroz a la Mexicana

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 40 min

Ingredients

- 1 1/2 cups (280 g) long-grain white rice, rinsed and drained
- 3 cups (720 ml) low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 medium Roma tomatoes (about 10 oz / 280 g)
- 1/2 medium white onion (about 1/2 cup / 80 g), divided
- 2 garlic cloves, divided
- 2 tbsp (30 ml) vegetable oil (or lard)
- 1 medium carrot, peeled and small-diced (about 3/4 cup / 100 g)
- 1/2 cup (75 g) frozen peas, thawed
- 1 bay leaf
- 1/2 tsp (2.5 ml) dried Mexican oregano (or regular oregano)
- 1/4 tsp (1.25 ml) ground cumin
- 1 to 1 1/4 tsp (5–6 g) kosher salt, to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)

Instructions

Short Description:
A classic Mexican tomato-based rice cooked until fluffy, studded with diced carrots and peas and gently seasoned. It is a versatile side that complements stews, grilled meats, or mole typical of Michoacan meals.

Regional Notes:
This Michoacan version emphasizes local vegetables—finely diced carrot and peas—and a modest spice blend (Mexican oregano and a touch of cumin) to reflect regional tastes. The rice is toasted before simmering and uses fresh blended tomato, which gives it a bright color and distinct regional aroma compared with more generic versions.

1. Prepare tomato mixture: Roughly chop the tomatoes, reserve about 1 tbsp (15 ml) of the onion and 1 clove garlic for later, then place the remaining tomato, onion, and 1 garlic clove in a blender with 1/4 cup (60 ml) of the chicken broth and blend until smooth. Set aside.
2. Heat oil in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring frequently, until the rice is evenly golden and fragrant, about 6–8 minutes. Lower heat if browning too quickly.
3. Push rice to the side and add the reserved 1 tbsp (15 ml) chopped onion and reserved garlic clove; sauté until softened, about 30 seconds. Pour in the blended tomato mixture and cook, stirring, until most of the raw tomato smell cooks off and the mixture reduces slightly, about 3–4 minutes.
4. Stir in the diced carrot and thawed peas, then add the bay leaf, oregano, cumin, salt, and pepper. Mix to combine.
5. Pour in the remaining chicken broth (about 2 3/4 cups / 660 ml) and bring to a gentle boil. Taste and adjust seasoning if needed.
6. Reduce heat to low, cover tightly, and simmer without lifting the lid for 15–18 minutes, or until the liquid is absorbed and rice is tender.
7. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork, discard the bay leaf, and stir in chopped cilantro if using.
8. Transfer to a serving dish and serve warm with lime wedges on the side if desired.