Side Dish: Mexico – Gulf Coast Mexico — Veracruz – Arroz a la Veracruzana (Veracruz-Style Rice)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 7 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, finely chopped
- 2 garlic cloves, minced
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 3 medium tomatoes, blended to 1 1/2 cups (360 ml) tomato purée
- 1/2 cup (75 g) frozen or fresh peas
- 1/2 cup (75 g) diced carrot
- 1/2 cup (75 g) chopped green bell pepper (about 1 small)
- 1/4 cup (40 g) chopped red bell pepper (about 1/2 small)
- 1/3 cup (50 g) pitted green olives, sliced (Manzanilla or similar)
- 1 tbsp (15 g) capers, rinsed
- 1 bay leaf
- 2 1/2 cups (600 ml) seafood stock or chicken stock (caldo de pescado o caldo de pollo)
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1.5–2 g) dried Mexican oregano
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Optional protein (to emphasize Gulf Coast character): 6 oz (170 g) peeled, deveined small shrimp (about 12 small shrimp)

Instructions

Short Description:
A fragrant, tomato-forward rice cooked with bell peppers, olives, capers and aromatic herbs; optionally finished with a splash of seafood stock and shrimp for a stronger Gulf Coast character. It is served as a traditional accompaniment to fish, stews, or grilled meats in Veracruz.

Regional Notes:
This Veracruz variation emphasizes fresh tomato purée and a mix of green and red bell peppers, and often uses seafood stock (caldo de pescado) or a small amount of shrimp to echo the Gulf Coast's marine flavors. The inclusion of green olives and capers reflects the region's Spanish colonial influences and differentiates it from plain Mexican red rice or northern rice styles.

1. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
2. Add the rice and toast, stirring, for 2–3 minutes until a few grains begin to look slightly opaque. This step helps the rice hold its texture.
3. Pour in the blended tomato purée and cook, stirring, 2–3 minutes to reduce some of the raw tomato flavor.
4. Stir in the diced carrots, peas, green and red bell peppers, sliced olives, capers, bay leaf, oregano, salt, and pepper.
5. Add the seafood or chicken stock, bring the mixture to a gentle boil over medium-high heat, then reduce heat to low to maintain a steady simmer. Cover tightly and cook undisturbed for 18–20 minutes, or until the rice has absorbed the liquid and is tender.
6. If using shrimp, nestle them on top of the rice after 12–13 minutes of simmering (so they finish cooking in the remaining 5–7 minutes). Return the lid and let the residual steam cook the shrimp through.
7. Remove the pan from heat. Let rice rest, covered, 5 minutes. Discard the bay leaf. Fluff gently with a fork, stir in the lime juice, and adjust salt and pepper to taste.
8. Transfer to a serving dish and sprinkle with chopped cilantro. Serve warm as a side to fish, stews, or grilled meats.