Side Dish: Mexico – Coahuila, Northern Mexico – Arroz Rojo Coahuilense (Coahuila-style Red Rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Additional 5 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 medium (about 12 oz / 340 g) Roma tomatoes, coarsely chopped
- 1 medium (about 150 g) white onion, coarsely chopped
- 3 garlic cloves, peeled
- 3 1/2 cups (830 ml) low-sodium chicken broth (or vegetable broth)
- 1/2 cup (75 g) frozen peas
- 1/2 cup (75 g) carrots, diced small
- 1 bay leaf
- 1/2 tsp (1.5 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)

Instructions

Short Description:
A fragrant Northern Mexican red rice made with long-grain rice toasted to a light golden, simmered in a blended tomato-onion-garlic base, and finished with local spices plus peas and carrots for color and texture.

Regional Notes:
This Coahuila variation uses long-grain rice and emphasizes a toasted rice base and a bright fresh tomato purée, with modest additions of cumin and oregano characteristic of Northern Mexico. Peas and diced carrots are common here, giving the rice a heartier, regionally familiar texture compared with simpler city-style arroz rojo.

1. Place the chopped tomatoes, onion, and garlic in a blender with 2 tbsp (30 ml) of the chicken broth. Blend until smooth and set aside.
2. In a medium heavy-bottomed pot or deep skillet, heat the vegetable oil over medium heat until shimmering. Add the rinsed rice in an even layer.
3. Toast the rice, stirring frequently, until most grains are a light golden brown and give a nutty aroma, about 6–8 minutes. Be careful not to burn.
4. Push the rice to the side and pour out any excess oil if the pan seems too oily (leave about 1 tbsp / 15 ml). Add the remaining 1/2 cup (120 ml) chicken broth and the blended tomato mixture to the pan. Stir and cook 3–4 minutes until the tomato mixture reduces slightly and loosens any browned bits from the bottom.
5. Return the rice to the mixture (if you pushed it aside), stirring to coat the grains evenly with the tomato base. Add the remaining chicken broth (about 3 cups / 710 ml), peas, diced carrots, bay leaf, ground cumin, dried oregano, salt, and pepper. Stir once to combine.
6. Bring the pot to a gentle boil over medium-high heat. 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 from heat and let rest, covered, for 5 minutes. Discard the bay leaf. Fluff the rice gently with a fork to separate grains.
8. Transfer to a serving dish and sprinkle chopped cilantro over the top. Serve hot with lime wedges if desired.