Side Dish: Mexico – Baja California / Northern Mexico – Arroz con Verduras (Rice with Vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 1/2 cups (270 g) long-grain white rice, rinsed until water runs clear
- 3 cups (720 ml) low-sodium chicken or vegetable broth
- 1 medium white onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 red bell pepper, seeded and diced, about 6 oz (170 g)
- 1 green bell pepper, seeded and diced, about 6 oz (170 g)
- 2 medium carrots, peeled and diced, about 6 oz (170 g)
- 3/4 cup (120 g) fresh peas or thawed frozen peas
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)
- Lime wedges for serving (optional)

Instructions

Short Description:
A light, colorful side of long-grain rice sautéed with garlic and onion and mixed with fresh local bell peppers, carrots, and peas. Bright, simple, and built to showcase Baja California produce.

Regional Notes:
This Northern Mexico / Baja California variation emphasizes freshly grown local vegetables—bell peppers, carrots, and peas—sautéed with garlic and onion before being combined with the rice, rather than being stewed into a tomato base as in some other regions. The focus is on fresh produce flavor and a slightly toasted rice for texture.

1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear; drain well.
2. Heat the vegetable oil in a large saucepan or skillet with a tight-fitting lid over medium heat. Add the rinsed rice and toast, stirring frequently, until some grains turn pale golden, about 3–4 minutes.
3. Push the rice to one side, add the chopped onion to the pan, and sauté until translucent, about 3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it does not burn.
4. Add the diced red and green bell peppers and diced carrots to the pan. Sauté with the onion and garlic until the vegetables begin to soften, about 4–5 minutes. Stir in the peas and cook 1 minute more.
5. Stir the toasted rice back through the vegetables so everything is evenly combined. Season with the salt and black pepper.
6. Pour in the broth, stir once to distribute, and bring to a gentle boil over medium-high heat.
7. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed until the liquid is absorbed and the rice is tender, about 15–18 minutes.
8. Remove the pan from the heat and let stand, covered, for 5–10 minutes to steam. Remove the lid and fluff the rice gently with a fork.
9. Taste and adjust seasoning if needed. Stir in chopped cilantro if using, and serve with lime wedges on the side.