Side Dish: Mexico – Yucatan Peninsula Mexico (Quintana Roo) – Arroz a la Mexicana (Mexican-style Rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 38 min

Additional 5 min

Total 1 hr 3 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear and drained
- 3 tbsp (45 ml) vegetable oil or lard
- 1 tbsp (15 g) achiote paste (recado rojo)
- 2 medium (about 10 oz / 300 g) ripe tomatoes, quartered
- 1 medium (about 5 oz / 150 g) white onion, roughly chopped
- 2 cloves (6 g) garlic
- 3 1/2 cups (825 ml) low-sodium chicken broth (or water for vegetarian)
- 1 medium (about 8 oz / 225 g) chayote, peeled, seeded, and diced 1/2-inch (1 cm)
- 1 medium (about 5 oz / 150 g) red bell pepper, seeded and diced 1/2-inch (1 cm)
- 1/2 cup (75 g) frozen peas (optional)
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped cilantro for garnish
- Lime wedges for serving

Instructions

Short Description:
Fluffy Mexican rice sautéed with tomatoes and aromatics, colored and flavored with achiote and studded with local Quintana Roo vegetables like chayote and bell pepper. A bright, fragrant side that complements grilled meats and coastal seafood.

Regional Notes:
This Quintana Roo variation uses achiote (recado rojo) to give the rice its distinctive Yucatecan color and earthy flavor, and incorporates local vegetables—diced chayote and red bell pepper—rather than only peas and carrots found in more generic versions. The use of achiote links it to Yucatecan recados and regional cooking fats.

1. Prepare the tomato base: in a blender or food processor, combine the tomatoes, chopped onion, and garlic with 1/4 cup (60 ml) of the chicken broth; blend until smooth and set aside.
2. Heat the fat and bloom the achiote: in a large heavy-bottomed saucepan or Dutch oven over medium heat, warm the oil or lard. Add the achiote paste and stir or mash it into the fat until it dissolves and the oil takes on a deep orange-red color, about 30–45 seconds.
3. Toast the rice: add the drained rice to the pan and sauté, stirring constantly, until most grains are translucent at the edges and just starting to turn light golden, about 5–7 minutes. This step adds nutty flavor and helps keep grains separate.
4. Fry the tomato puree: carefully pour the blended tomato mixture into the pan with the rice (it may sputter). Stir to combine and cook for 2–3 minutes, letting some of the raw tomato taste cook off and the mixture reduce slightly.
5. Add liquid and vegetables: pour in the remaining chicken broth, then add the diced chayote, diced red bell pepper, frozen peas (if using), salt, and black pepper. Stir once to distribute ingredients evenly.
6. Simmer covered: bring the pot to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed for 18–20 minutes, or until liquid is absorbed and rice is tender.
7. Rest and finish: remove the pot from heat and let it rest, still covered, for 5 minutes. Then uncover and fluff the rice gently with a fork to separate grains.
8. Serve: transfer to a serving bowl, sprinkle with chopped cilantro, and offer lime wedges alongside. Serve warm as a side to grilled meats, pescado (fish), or a Yucatecan main.