Side Dish: Mexico – Zacatecas, Bajio Mexico – Arroz a la Mexicana Zacatecano (Zacatecan Mexican Rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 1 1/2 cups (300 g) long-grain white rice, rinsed and drained
- 2 tbsp (30 ml) vegetable oil or 1 tbsp (15 g) lard (manteca)
- 3 medium Roma tomatoes, about 10 oz (300 g)
- 1 small white onion, about 4 oz (115 g), divided
- 2 cloves garlic, about 6 g
- 1 dried guajillo chile, stemmed and seeded (or 1 tbsp / 7 g guajillo chile powder)
- 1 medium poblano pepper, seeded and diced, about 4 oz (115 g)
- 1 small zucchini, diced, about 5 oz (140 g)
- 1 medium carrot, peeled and diced, about 2.5 oz (70 g)
- 1/2 cup (75 g) frozen peas
- 1/2 cup (80 g) corn kernels (fresh or frozen)
- 2 1/2 cups (600 ml) low-sodium chicken broth or vegetable broth
- 1 tsp (2 g) ground cumin, toasted if possible
- 1/2 tsp (1 g) dried Mexican oregano
- 1 bay leaf
- 1 tsp (6 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro, plus extra for garnish
- 1 sprig fresh epazote (optional)
- 1 lime, cut into wedges for serving (optional)

Instructions

Short Description:
A vibrant red rice cooked with a tomato-chile purée and a mix of local vegetables—poblano, zucchini, carrot, peas, and corn—finished with regional spices for a Bajio Zacatecano twist. Serves as a classic accompaniment to meats, stews, or grilled dishes.

Regional Notes:
This Zacatecan variation adds diced poblano and zucchini alongside the usual peas and carrots, and uses a small dried guajillo plus a toasted cumin/oregano blend to create a deeper, slightly smoky aroma typical of the region. The rice is finished with cilantro and optional epazote for a subtle local herb note that distinguishes it from generic arroz a la mexicana.

1. Rehydrate and purée: If using a whole dried guajillo, toast it briefly in a dry skillet (20–30 seconds) until fragrant, then soak in 1/4 cup (60 ml) hot water for 10 minutes. In a blender, combine the rehydrated guajillo (or chile powder), tomatoes, 1/2 of the onion (about 2 oz / 60 g), and the garlic. Blend until smooth and set aside. If mixture is very thick, add a tablespoon or two of the soaking water.
2. Prepare rice: In a medium saucepan, heat the oil or lard over medium heat. Add the rinsed, drained rice and toast, stirring frequently, until the grains are a light golden color and smell nutty, about 6–8 minutes.
3. Sauté vegetables briefly: Push the rice to the side, add the diced poblano, diced carrot, and remaining chopped onion to the pan (add a little more oil if pan is dry). Cook 3–4 minutes until they begin to soften. Stir in the diced zucchini and cook 2 more minutes.
4. Combine with purée and spices: Pour the tomato-guajillo purée over the rice and vegetables. Stir in the toasted ground cumin, dried oregano, bay leaf, salt, and pepper. Cook, stirring occasionally, 2–3 minutes so the rice absorbs some of the purée and the raw tomato flavor cooks off.
5. Add broth and simmer: Pour in the 2 1/2 cups (600 ml) broth and scrape up any browned bits. Add the frozen peas and corn, and the optional epazote if using. Bring to a gentle boil over medium-high heat.
6. Cook covered: Once boiling, reduce heat to low, cover tightly, and simmer without lifting the lid for 15–18 minutes, or until the liquid is absorbed and rice is tender. If liquid is absorbed but rice still firm, add 2–3 tbsp (30–45 ml) more broth or water, cover, and continue cooking for a few minutes.
7. Rest and finish: Remove from heat and let the rice rest, covered, 5 minutes. Discard the bay leaf (and epazote stem if used). Fluff the rice gently with a fork and stir in the chopped cilantro.
8. Serve: Transfer to a serving bowl, garnish with extra cilantro and lime wedges, and serve warm as a side to grilled meats, stews, or rellenos. Adjust salt to taste.