Side Dish: Mexico – Guanajuato, Bajio Mexico – Arroz a la Mexicana

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear and drained
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 1 medium white onion, finely chopped, about 1 cup (150 g)
- 2 garlic cloves, peeled and smashed
- 3 medium Roma tomatoes, quartered (or 14 oz / 400 g canned crushed tomatoes)
- 1 tsp (2.6 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 bay leaf
- 4 cups (960 ml) low-sodium chicken broth or vegetable broth
- 1 cup (130 g) carrot, diced small
- 1/2 cup (75 g) frozen peas (no need to thaw)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 small jalapeño, seeded and finely chopped (optional, about 15 g)
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving, optional)

Instructions

Short Description:
Classic Mexican red rice cooked with a tomato-onion base, toasted first for a light nutty flavor, and finished with tender carrots and peas. Bright, aromatic, and a staple accompaniment for mains in the Bajio region.

Regional Notes:
This Guanajuato (Bajio) variation emphasizes local vegetables—diced carrots and peas—and a simple Bajio spice blend (ground cumin, dried Mexican oregano, bay leaf) that gives the rice a warm, savory profile distinct from coastal or central Mexican versions. The rice is toasted until lightly golden before simmering in tomato-broth, a technique common in the region.

1. Prepare the tomato purée: In a blender or food processor, combine the quartered Roma tomatoes (or canned tomatoes) with the smashed garlic and blend until smooth. Set aside.
2. Rinse and drain the rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch; drain well.
3. Toast the rice: In a heavy 3–4 qt (3–4 L) saucepan over medium heat, warm the oil. Add the drained rice and cook, stirring frequently, until the grains are opaque and lightly golden, about 6–8 minutes. Be careful not to burn.
4. Add aromatics: Add the chopped onion (and optional jalapeño if using) to the rice and sauté until the onion softens and becomes translucent, about 3–4 minutes.
5. Cook the tomato mixture: Pour the tomato purée into the pan with the rice and onions. Stir in the ground cumin, dried Mexican oregano, bay leaf, and black pepper. Cook the mixture, stirring occasionally, until some of the raw tomato smell cooks off and the liquid reduces slightly, about 4 minutes.
6. Add broth and vegetables: Stir in the chicken (or vegetable) broth, diced carrots, frozen peas, and 1/2 tsp kosher salt. Bring the mixture to a gentle boil over medium-high heat.
7. Simmer covered: Once boiling, reduce heat to low, cover tightly, and simmer undisturbed until the rice is tender and the liquid is absorbed, about 18–20 minutes. Avoid lifting the lid while it cooks.
8. Rest and finish: Remove the pan from heat and let it sit, covered, for 5–10 minutes. Remove and discard the bay leaf. Fluff the rice gently with a fork and adjust seasoning with additional salt if needed.
9. Garnish and serve: Transfer to a serving bowl, sprinkle with chopped cilantro, and serve with lime wedges if desired. Arroz a la Mexicana is best served warm as a side to beans, grilled meats, or stews.