Side Dish: Mexico – Campeche, Yucatan Peninsula – Arroz a la Campechana (Campeche-style Rice)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) achiote (recado rojo) paste
- 2 cups (380 g) long-grain white rice, rinsed until water runs clear
- 1 medium white onion, finely chopped — about 1 cup (150 g)
- 3 cloves garlic, minced — about 12 g
- 2 medium tomatoes, blended or 1 cup (240 ml) crushed tomatoes
- 1 small red bell pepper, seeded and diced — about 3/4 cup (120 g)
- 8 oz (225 g) mixed seafood (shrimp and squid), peeled/cleaned; shrimp deveined (approx. 8 oz usable)
- 1/2 cup (75 g) frozen peas
- 4 cups (960 ml) fish or seafood stock (substitute low-sodium chicken stock if needed)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- Juice of 1 lime (about 1 tbsp / 15 ml)
- Optional: 2 tbsp (30 g) unsalted butter, softened (for finishing)

Instructions

Short Description:
Achiote-tinged rice studded with modest portions of local seafood and vegetables, brightened with cilantro and lime — a traditional Campeche accompaniment that pairs well with grilled fish or stews.

Regional Notes:
This Campeche version uses recado rojo (achiote paste) and seafood-flavored stock to reflect the coastal Yucatecan influences; unlike inland Yucatan arroz dishes, it emphasizes annatto color and a modest mix of shrimp/squid to complement, not replace, the main plate. The use of seafood stock and a short steam with seafood layered on top distinguishes it from generic tomato rice.

1. In a small bowl, dissolve the achiote paste in 2 tbsp (30 ml) of very hot water to make a smooth slurry; set aside.
2. Heat the vegetable oil in a heavy-bottomed 3-quart (3 L) saucepan over medium heat. Add the achiote slurry and cook, stirring, 30 seconds to bloom the color and aroma.
3. Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir in the garlic and cook 30–45 seconds until fragrant.
4. Pour in the blended tomatoes and diced red bell pepper. Cook, stirring occasionally, until the tomato reduces slightly and the mixture thickens, about 4 minutes.
5. Add the rinsed rice to the pan and stir to coat the grains thoroughly with the achiote-tomato mixture. Cook, stirring, 2–3 minutes to lightly toast the rice.
6. Pour in the fish stock, add the bay leaf, salt, and pepper. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer 15 minutes.
7. After 15 minutes, scatter the mixed seafood and frozen peas over the top of the rice without stirring. Re-cover and continue to simmer gently for 5–7 minutes, or until the rice is tender and seafood is just cooked through (shrimp are opaque and squid is tender).
8. Remove from heat and let rest, covered, 5 minutes. Discard the bay leaf. If using, stir in the butter for a silkier texture.
9. Fluff the rice gently with a fork to distribute the seafood and peas. Stir in the chopped cilantro and lime juice. Taste and adjust salt or lime as needed.
10. Serve warm as a side dish alongside grilled fish, cochinita pibil, or a braised seafood stew.