Side Dish: Mexico – Sinaloa (Pacific Coast Mexico) – Arroz a la Mexicana Sinaloense (Sinaloa-style Mexican Rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 23 min

Additional 10 min

Total 50 min

Ingredients

- 1 1/2 cups (300 g) long-grain white rice
- 3 tbsp (45 ml) vegetable oil
- 2 medium ripe tomatoes, cored (about 8 oz / 225 g)
- 1/4 medium white onion (about 30 g) — for blending
- 2 garlic cloves (about 6 g) — for blending
- 1/4 medium white onion (about 40 g), finely chopped — for sautéing
- 1 small carrot, finely diced (about 1/2 cup / 65 g)
- 1/2 cup (75 g) frozen peas (or fresh peas if available)
- 3 cups (720 ml) low-sodium chicken broth or vegetable broth
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 small serrano or jalapeño, seeded and minced (optional) (about 10 g)
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- Lime wedges, for serving (optional)

Instructions

Short Description:
A vibrant, tomato-based Mexican rice from Sinaloa cooked with diced carrots and bright green peas, toasted rice grains, and a fragrant bay leaf. It is a colorful, savory side that pairs especially well with grilled seafood and stews from the Pacific coast.

Regional Notes:
This Sinaloa variation emphasizes local vegetables—small diced carrots and peas—and a fresh tomato base that gives the rice its vivid color and slightly sweet flavor. Compared with inland versions, it often has a lighter, fresher tomato profile and is commonly served alongside seafood or grilled meats typical of coastal Sinaloa.

1. Rinse the rice under cold water until the water runs almost clear; drain well in a fine-mesh sieve and set aside.
2. In a blender, combine the 2 tomatoes, 1/4 onion, 2 garlic cloves, and the chile (if using); blend until smooth and set the tomato purée aside.
3. Heat the oil in a large heavy skillet or medium saucepan over medium heat. Add the drained rice and toast, stirring constantly, until the grains turn a light golden color, about 6–8 minutes. Be careful not to burn.
4. Push the toasted rice to one side of the pan. Add the chopped 1/4 onion and diced carrot to the empty space and sauté 2–3 minutes until the onion is translucent and the carrot begins to soften.
5. Pour the blended tomato mixture into the pan with the onion and carrot. Cook, stirring, until the mixture reduces slightly and the raw tomato smell diminishes, about 3–4 minutes.
6. Stir the toasted rice into the tomato mixture so the grains are evenly coated. Add the chicken broth, salt, pepper, and bay leaf; stir to combine and bring to a gentle boil.
7. Reduce heat to low, cover tightly, and simmer for 10 minutes. After 10 minutes, scatter the peas over the rice (if using frozen, do not thaw) and continue to simmer, covered, until the liquid is absorbed and the rice is tender, about 8–10 more minutes.
8. Remove the pan from the heat and let the rice rest, covered, for 5–10 minutes. Discard the bay leaf.
9. Fluff the rice gently with a fork, taste and adjust seasoning if needed, then garnish with chopped cilantro and serve with lime wedges if desired.