Side Dish: Mexico – Oaxaca – Arroz a la Mexicana (Mexican-style Rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 1 1/2 cups (275 g) long-grain white rice
- 3 tbsp (45 ml) vegetable oil or lard (manteca), divided
- 2 medium ripe tomatoes, cored and quartered, about 12 oz (340 g) total
- 1/2 medium white onion, roughly chopped, about 3 oz (85 g)
- 2 cloves garlic, peeled (approx. 6 g), or 1 tsp (3 g) minced garlic
- 1 small chile de agua (mild Oaxacan chile) or 1 jalapeño, seeded and chopped, about 1/2 oz (15 g)
- 3 cups (720 ml) low-sodium chicken broth (or water for vegetarian)
- 1 small carrot, peeled and diced, about 1/2 cup (60 g)
- 1/3 cup (50 g) frozen peas (optional)
- 1 tbsp (3 g) fresh epazote, chopped (epazote — Mexican herb), optional but traditional
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/2 tsp (1 g) dried Mexican oregano
- 1 1/2 tsp (8 g) fine salt, adjust to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) lime juice (from ~1/2 lime), optional for finishing

Instructions

Short Description:
Fluffy, tomato-scented Mexican rice made in the Oaxacan style with fresh tomatoes, a mild local chile, and regional herbs for a bright, savory side dish. Toasting the rice and using fresh tomato puree gives a clean, smoky-sweet depth typical of Oaxaca.

Regional Notes:
This Oaxacan variation emphasizes fresh tomatoes and often a mild local chile (such as chile de agua) along with herbs like epazote (Mexican herb) and cilantro. Traditional animal fat (lard/manteca) can be used for a richer flavor common in Oaxaca; optional additions like hoja santa (sacred leaf) or local chiles may be used when available.

1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear; drain well. This removes excess starch and helps keep the grains separate.
2. In a blender or food processor, combine the tomatoes, chopped onion, garlic, and the chile (use half the chile for mild heat). Add 1/4 cup (60 ml) of the chicken broth and blend to a smooth puree; set aside.
3. In a heavy medium saucepan with a tight-fitting lid, heat 2 tbsp (30 ml) of the oil or lard over medium heat until shimmering. Add the drained rice and toast, stirring frequently, until the rice is evenly golden (about 5–7 minutes). Be careful not to burn.
4. Push the toasted rice to one side, add the remaining 1 tbsp (15 ml) oil if needed, then pour in the tomato puree. Cook, stirring, until the puree thickens slightly and the raw tomato smell subsides, about 3–4 minutes.
5. Stir the rice and tomato mixture together, then add the diced carrot, peas (if using), epazote (if using), oregano, salt, and pepper. Pour in the remaining 2 3/4 cups (660 ml) chicken broth. Stir once to combine.
6. Bring to a gentle boil over medium-high heat. Cover the pot, reduce the heat to low, and simmer undisturbed for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
7. Remove from heat and let rest, covered, for 5 minutes. Remove the lid, fluff the rice gently with a fork, and fold in the chopped cilantro and lime juice, if using.
8. Taste and adjust seasoning. Serve warm as a side to mole, grilled meats, enchiladas, or any Oaxacan main — garnish with extra cilantro or a few torn hoja santa (sacred leaf), if available.