Side Dish: United States – Arizona – Sonoran Rice

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Additional 5 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear and drained
- 1/2 cup (120 ml) crushed tomatoes
- 1/2 cup (60 g) roasted green chiles (Hatch or Anaheim), peeled, seeded, and diced
- 3 cups (710 ml) low-sodium chicken broth (or vegetable broth)
- 1 tsp (6 g) kosher salt, or to taste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (optional, for finishing)
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 1 tbsp (14 g) unsalted butter (optional, for finishing)

Instructions

Short Description:
Fluffy, tomato-scented rice sautéed with onions and garlic, brightened with roasted green chiles and cilantro—an Arizona Sonoran-style take on Mexican rice that pairs well with grilled meats or tacos.

Regional Notes:
This Sonoran Rice features crushed tomatoes, sautéed onion and garlic, and local roasted green chiles (Hatch/Anaheim style) and cilantro, distinguishing it from generic Mexican red rice by the smoky green chile note and fresher herb finish commonly used in the U.S. Southwest, particularly Arizona.

1. Rinse the rice in cold water until the rinse water runs nearly clear; drain well.
2. Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until the grains are golden and lightly toasted, about 6–8 minutes.
3. Push the rice to the side and add the chopped onion. Cook until softened and translucent, about 4 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.
4. Stir in the crushed tomatoes, diced roasted green chiles, ground cumin, dried oregano, salt, and black pepper. Cook and stir 1–2 minutes to marry flavors and warm the chiles.
5. Pour in the chicken broth and bring the mixture to a boil over medium-high heat, scraping any browned bits from the bottom of the pan.
6. Once boiling, reduce heat to low, cover tightly, and simmer without lifting the lid for 18–20 minutes, or until the liquid is absorbed and rice is tender.
7. Remove the pan from heat and let it sit, covered, for 5 minutes to steam. Then remove the lid, add the butter (if using), lime juice (if using), and chopped cilantro; fluff gently with a fork to combine.
8. Taste and adjust seasoning with more salt, pepper, or lime as desired. Transfer to a serving bowl and garnish with additional cilantro.