Side Dish: Mexico – Jalisco, Western Mexico – Arroz a la Mexicana

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 1 1/2 cups (280 g) long-grain white rice
- 3 tbsp (45 ml) vegetable oil
- 3 medium tomatoes, about 1 1/4 cups (300 g) chopped
- 1 medium white onion, divided (about 6 oz / 170 g)
- 2 garlic cloves, divided (about 6–8 g)
- 2 3/4 cups (650 ml) low-sodium chicken broth, hot
- 1/2 cup (75 g) frozen peas
- 1/2 cup (75 g) carrots, diced small
- 1 tsp (6 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Fresh cilantro leaves for garnish (optional)

Instructions

Short Description:
A colorful, flavor-forward Mexican rice from Jalisco: long-grain rice toasted and simmered in a garlicky tomato broth, finished with peas and diced carrots for a bright, tender side dish.

Regional Notes:
This Jalisco variation uses fresh tomatoes plus garlic and onions as a base and commonly includes peas and carrots, giving the rice a slightly sweeter, more colorful profile than simpler regional versions. The rice is toasted first for a nuttier flavor, then cooked in a seasoned tomato-chicken broth typical of Western Mexico.

1. Rinse the rice under cold running water until the water runs mostly clear; drain well.
2. In a blender, combine the chopped tomatoes, half the onion (roughly 1/2 of the onion), and one garlic clove with 1/4 cup (60 ml) of the chicken broth; blend until smooth. Set aside.
3. Heat the vegetable oil in a medium saucepan over medium heat. Add the drained rice and toast, stirring constantly, until grains are evenly golden (4–6 minutes). Remove rice to a plate.
4. Add the remaining finely chopped half onion and the remaining garlic (minced) to the saucepan; sauté until translucent and fragrant, about 2–3 minutes.
5. Pour in the tomato puree and cook, stirring, until it reduces slightly and the raw tomato smell softens, about 3 minutes.
6. Return the toasted rice to the pan and stir to coat the grains with the tomato mixture. Add the hot chicken broth, peas, diced carrots, salt, and pepper; stir once to combine.
7. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer without lifting the lid for 18–20 minutes, or until the liquid is absorbed and rice is tender.
8. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork, adjust seasoning if needed, and garnish with fresh cilantro leaves if desired. Serve warm.