Side Dish: Mexico – Tabasco, Gulf Coast Mexico – Arroz a la Tabasqueña (Tabasco-style Rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 26 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 2 tbsp (30 ml) vegetable oil, plus extra as needed
- 1 tbsp (15 g) achiote paste (annatto paste)
- 1 medium white onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 medium tomato, finely chopped (about 6–8 oz / 175–225 g)
- 1/2 red bell pepper, diced (about 3 oz / 85 g)
- 1 jalapeno or serrano chile, seeded and finely chopped (optional for heat)
- 1 medium carrot, peeled and small-diced (about 3 oz / 85 g)
- 1/2 cup (75 g) frozen peas
- 1/2 cup (75 g) frozen corn kernels or fresh corn
- 4 cups (960 ml) low-sodium chicken or seafood broth
- 8 oz (225 g) small raw shrimp, peeled and deveined (about 12–16), optional but traditional for Gulf variants
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges for serving (optional)

Instructions

Short Description:
Aromatic, annatto-colored rice from Tabasco scented with achiote and a sofrito of tomato, onion and chiles, finished with local vegetables and a small amount of Gulf shrimp. It is served as a savory accompaniment to grilled fish, stews, or roasted meats.

Regional Notes:
This Tabasco version uses achiote (annatto) for its distinctive orange-red color and mild earthy flavor and often includes local Gulf shrimp and fresh vegetables, distinguishing it from inland Mexican arroz preparations that rely solely on tomato or saffron. The result is a moist, flavorful side that pairs well with the seafood and tropical produce of the Gulf coast.

1. Make achiote oil: in a small heatproof bowl combine 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) achiote paste. Warm gently in a small saucepan over low heat, stirring until the paste dissolves into a uniform orange oil; remove from heat and set aside.
2. Sauté aromatics: in a large heavy-bottomed skillet or medium pot with a tight-fitting lid, heat 1 tbsp (15 ml) of the achiote oil over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 4–5 minutes. Add the garlic and cook 30 seconds more until fragrant.
3. Cook vegetables: add the chopped tomato, red bell pepper, jalapeno (if using), and diced carrot. Cook, stirring occasionally, until the tomato has softened and released juices, about 4 minutes.
4. Toast the rice: add the rinsed rice to the pot and stir to coat the grains in the achiote sofrito. Cook, stirring, for 2–3 minutes until the rice looks slightly translucent at the edges and lightly toasted.
5. Add broth and simmer: pour in 4 cups (960 ml) broth, season with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 12 minutes.
6. Add vegetables: after 12 minutes of simmering, gently stir in the peas and corn. Recover and continue to cook on low until the rice is tender and liquid is absorbed, about 6–8 more minutes.
7. Cook shrimp separately: while the rice finishes, heat the remaining achiote oil (about 1 tsp left in bowl) in a small skillet over medium-high heat. Pat the shrimp dry, season lightly with salt and pepper, and sauté 1–2 minutes per side until pink and just cooked through. Remove from heat.
8. Rest and finish: when rice is done, remove the pot from heat and let sit covered for 5 minutes. Fluff the rice gently with a fork, fold in the cooked shrimp and chopped cilantro, and adjust seasoning to taste.
9. Serve: transfer to a warmed serving dish and garnish with lime wedges. Serve hot as a side to grilled fish, pollo a la plancha, or stews.