Side Dish: Mexico – Baja California Sur – Arroz a la Mexicana (Mexican-style Rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 1 1/2 cups long-grain white rice, rinsed until water runs clear (280 g)
- 3 tbsp (45 ml) vegetable oil
- 2 medium Roma (plum) tomatoes, roughly chopped (10 oz / 280 g)
- 1 small white onion, divided (about 4 oz / 115 g) — half for blending, half for sautéing
- 2 garlic cloves (6 g)
- 1 cup (150 g) mixed bell peppers (red + green), diced
- 3 cups (720 ml) low-sodium chicken broth or vegetable broth
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground cumin
- 1/4 tsp (1 g) smoked paprika (pimenton ahumado)
- 1 bay leaf
- 1/2 cup (75 g) frozen peas (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

Short Description:
A flavorful Baja Peninsula take on classic Mexican red rice, sautéed until lightly toasted then simmered with fresh tomatoes and local bell peppers for a bright, vegetable-forward side dish.

Regional Notes:
This Baja California Sur version highlights fresh local vegetables—especially diced bell peppers and ripe tomatoes—plus a touch of smoked paprika and Mexican oregano for a subtly coastal, aromatic finish. Compared with inland variants, it emphasizes bright, crunchy peppers and fresh tomato puree rather than canned tomato products.

1. Rinse the rice under cold running water until the water runs clear; drain well and set aside.  
2. In a blender, combine the chopped tomatoes, half of the onion, and 1 garlic clove; blend to a smooth puree and set aside.  
3. Heat the oil in a large heavy skillet or medium saucepan over medium heat. Add the remaining half onion (thinly sliced) and the remaining garlic clove (minced); sauté until translucent, about 2–3 minutes.  
4. Add the drained rice to the pan and stir to coat in the oil. Cook, stirring frequently, until the rice becomes opaque and starts to take on a light golden color, about 5–7 minutes.  
5. Pour in the tomato puree and stir to combine. Cook the mixture, stirring, until the raw tomato scent cooks off and the mixture thickens slightly, about 3–4 minutes. Stir in the oregano, cumin, smoked paprika, and bay leaf.  
6. Add the broth and salt, increase heat to bring to a boil, then immediately stir in the diced bell peppers and peas (if using). Return to a gentle boil.  
7. Reduce heat to low, cover tightly, and simmer undisturbed until the liquid is absorbed and the rice is tender, about 18–20 minutes.  
8. Remove from heat and let rest, covered, for 5–10 minutes. Discard the bay leaf, then fluff the rice gently with a fork.  
9. Taste and adjust seasoning with more salt if needed. Garnish with chopped cilantro and serve with lime wedges.