Side Dish: Mexico – Chiapas – Arroz a la Chiapaneca

Serving Size: 4

Approximate Time

Prep 25 min

Cook 22 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups (about 390 g) long-grain white rice, rinsed and drained
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tbsp (15 g) achiote paste (annatto paste)
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 2 garlic cloves, minced (about 6 g)
- 2 medium roma tomatoes, roasted and blended, about 1 1/4 cups (300 g)
- 2 1/4 cups (540 ml) chicken broth or vegetable broth, hot
- 1 medium carrot, peeled and diced, about 1 cup (130 g)
- 1 chayote, peeled and diced, about 1 cup (150 g)
- 1 small red bell pepper, diced, about 1/2 cup (100 g)
- 1/2 cup (80 g) frozen peas
- 1/2 cup (60 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 bay leaf
- 1/2 tsp (2.5 ml) ground cumin
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 tbsp (15 g) butter (optional, for finishing)
- 2 tbsp (about 8 g) fresh cilantro, chopped, for garnish
- 2 green onions, thinly sliced, for garnish

Instructions

Short Description:
Aromatic, slightly orange rice cooked with achiote (annatto), roasted tomato, and local vegetables like chayote and carrot; a colorful Chiapas-style accompaniment for meats, stews, or beans.

Regional Notes:
This Chiapanecan variation uses achiote to give the rice a warm color and subtle earthy flavor, and incorporates local vegetables such as chayote and fresh bell pepper common in southern Mexico. The method—browning the rice in annatto oil and simmering with roasted tomato—creates the distinctive texture and taste typical in Chiapas households.

1. Roast the tomatoes over an open flame or under a broiler until charred in spots, then blend with 1/4 cup (60 ml) of the hot broth or a splash of water until smooth; set aside.
2. In a medium heavy-bottomed pot, warm the vegetable oil over medium heat. Add the achiote paste and stir until it melts and colors the oil a deep orange, about 1 minute.
3. Add the rinsed rice to the pot and toast in the achiote oil, stirring constantly, until the grains are opaque and begin to take a light golden color, about 4–5 minutes.
4. Push the rice to the side and add the chopped onion and garlic to the oil; sauté until softened and fragrant, about 2 minutes, then stir everything together.
5. Add the diced carrot, chayote, and red bell pepper to the pot and cook 2 minutes more to slightly soften vegetables.
6. Pour in the blended roasted tomato and the remaining hot broth. Stir in the bay leaf, ground cumin, salt, and pepper. Bring to a gentle boil.
7. Reduce heat to low, cover tightly, and simmer without stirring for 15 minutes. After 15 minutes, remove the lid and scatter the peas and green beans over the top (do not stir), recover, and cook 5–7 more minutes until liquid is absorbed and rice is tender.
8. Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf. If using, stir in the butter to enrich the rice and fluff gently with a fork to mix vegetables.
9. Garnish with chopped cilantro and sliced green onions. Serve hot as a side dish alongside grilled meats, stews, or beans.