Side Dish: Mexico – Durango, Northern Mexico – Arroz a la Mexicana (Mexican Rice)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 1 small white or yellow onion, finely chopped (about 4 oz / 115 g)
- 2 garlic cloves, minced (about 6 g)
- 1 cup (240 ml) blended tomatoes (about 2 medium tomatoes, approx. 10–12 oz / 280–340 g)
- 3 1/2 cups (830 ml) chicken broth (or vegetable broth for vegetarian)
- 3/4 cup (115 g) frozen green peas
- 3/4 cup (100 g) carrots, peeled and small-diced
- 1/2 tsp (2.5 ml) ground cumin
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 bay leaf (optional)
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
- Lime wedges for serving (optional)

Instructions

Short Description:
Fluffy red rice sautéed until lightly golden, simmered with tomato, onion, garlic, peas, and carrots, and finished with a hint of cumin. A classic Mexican side with a Northern Durango twist.

Regional Notes:
This Durango variation adds local vegetables—peas and diced carrots—and a touch of ground cumin for extra depth, distinguishing it from more neutral central-Mexican versions that omit cumin and extra vegetables. The rice is toasted first for a slightly nutty flavor common in Northern Mexican home cooking.

1. Prepare rice and tomato: Rinse the rice under cold water until the rinse water is nearly clear; drain well. If using fresh tomatoes, blend them to a smooth purée and set aside.
2. Toast the rice: In a medium heavy-bottomed saucepan, heat the vegetable oil over medium heat until shimmering. Add the drained rice and cook, stirring constantly, until the grains are opaque and begin to take on a pale golden color, about 6–8 minutes.
3. Sweat aromatics: Push the rice to the side briefly and add the chopped onion to the pan. Cook, stirring, until the onion softens, about 2–3 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
4. Add tomato and spices: Pour in the blended tomatoes and cook, stirring, 2–3 minutes to remove raw tomato flavor. Stir in the ground cumin, salt, pepper, and bay leaf (if using).
5. Add broth and vegetables: Carefully pour in the chicken broth and add the diced carrots and frozen peas. Stir once to combine and bring the mixture to a gentle boil over medium-high heat.
6. Simmer covered: Reduce heat to low, cover the pot tightly, and simmer without lifting the lid for 15–20 minutes, or until the liquid is absorbed and the rice is tender. Timing may vary slightly with cookware; check at 15 minutes.
7. Rest and finish: Remove the pan from heat and let it sit, covered, for 5–10 minutes to steam. Remove the bay leaf, then fluff the rice gently with a fork.
8. Serve: Transfer to a serving bowl, sprinkle with chopped cilantro, and offer lime wedges alongside. Serve warm as a side to beans, grilled meats, or stews.