Side Dish: Mexico – Bajio Mexico (Queretaro) – Arroz Rojo Queretano

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 2 medium tomatoes, about 10 oz (280 g), blended to about 1 1/4 cups (300 ml)
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 2 garlic cloves, minced (approx. 6 g)
- 1 medium carrot, peeled and small diced, about 5 oz (140 g)
- 1/2 cup (115 g) frozen peas (or fresh)
- 4 cups (960 ml) low-sodium chicken broth (or water)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) ground cumin (comino)
- 1/2 tsp (1 g) dried Mexican oregano, crushed (oregano mexicano)
- 1 bay leaf (hoja de laurel)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro, for garnish (optional)
- 1 tbsp (15 ml) fresh lime juice, for finishing (optional)

Instructions

Short Description:
Classic Mexican red rice from Querétaro, sautéed until golden and simmered in a fresh tomato-onion base with diced carrots and peas for color and texture.

Regional Notes:
The Querétaro version highlights local vegetables—small diced carrots and peas—and is finished with a simple spice blend of ground comino (cumin), dried Mexican oregano, and a bay leaf, giving a warm, slightly aromatic profile distinct from coastal or central-Mexico variants.

1. Prepare ingredients: rinse rice under cold water until water runs clear and drain. Blend tomatoes until smooth and set aside. Measure and chop vegetables and herbs.
2. Heat 3 tbsp (45 ml) vegetable oil in a large heavy skillet or medium saucepan over medium heat. Add the drained rice and sauté, stirring frequently, until most grains are pale golden — about 6–8 minutes. Transfer the toasted rice to a bowl and set aside.
3. In the same pan, add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
4. Pour in the blended tomato and cook, stirring occasionally, until it reduces slightly and the raw tomato smell mellows, about 5–7 minutes.
5. Stir in the ground cumin, dried oregano, bay leaf, black pepper, and 1 tsp (5 g) of the salt. Return the toasted rice to the pan and stir to coat the grains with the tomato mixture.
6. Add the diced carrot and 4 cups (960 ml) chicken broth. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the lid, stir in the peas and the remaining 1/2 tsp (3 g) salt (adjust to taste), then cover again and let sit off the heat for 5 minutes to warm the peas through and finish steaming.
8. Discard the bay leaf, fluff the rice gently with a fork, then finish with 1 tbsp (15 ml) lime juice and 2 tbsp (8 g) chopped cilantro if using. Serve warm as a side dish.