Side Dish: Mexico – Morelos, Central Mexico – Arroz a la Morelense

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 medium Roma tomatoes, blended to about 1 1/2 cups (360 ml)
- 1/2 medium white onion, chopped, approx. 75 g
- 2 garlic cloves, minced
- 4 cups (960 ml) chicken broth (or vegetable broth for a vegetarian version)
- 1 cup (130 g) carrots, diced small
- 3/4 cup (115 g) green peas, fresh or frozen
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 bay leaf
- 1 tbsp (14 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh cilantro, for garnish

Instructions

Short Description:
A tomato-based, golden rice studded with diced carrots and green peas, cooked until fluffy and lightly seasoned—an everyday Morelos side that brings color and sweetness to the table.

Regional Notes:
This Morelos version emphasizes a bright tomato sofrito (pureed tomato-onion-garlic) and the frequent inclusion of peas and carrots, giving it a sweeter, more colorful profile than generic Mexican red rice. The vegetables and gentle seasoning are typical of central Mexican home kitchens in Morelos.

1. Rinse the rice under cold water until the water runs clear; drain well and set aside. Blend the Roma tomatoes with the chopped onion and minced garlic to a smooth purée and set aside.  
2. Heat a medium heavy-bottomed pot over medium heat and add the vegetable oil. When the oil shimmers, add the drained rice and toast, stirring constantly, until most grains turn opaque and begin to take a light golden color, about 4–6 minutes. Remove the rice to a bowl and set aside.  
3. In the same pot, pour in the tomato‑onion‑garlic purée (add a splash of water if it is very thick). Cook over medium heat, stirring occasionally, until the purée reduces and the raw tomato smell disappears, about 5–7 minutes. Season with 1 tsp of the salt and the black pepper; add the bay leaf.  
4. Return the toasted rice to the pot and stir to coat the grains evenly with the tomato mixture. Add the diced carrots and pour in the chicken broth. Increase heat to bring the mixture to a gentle boil. Taste and add the remaining salt if needed.  
5. Once boiling, reduce heat to low, cover the pot tightly, and simmer undisturbed for 15 minutes. Do not lift the lid during this time.  
6. After 15 minutes, quickly lift the lid and add the peas and the butter (if using). Replace the lid and cook on low for another 3–5 minutes, until the liquid is absorbed, the peas are heated through, and the rice is tender. If the rice is done but a little wet, turn off the heat and let it sit covered for 5 minutes to steam.  
7. Remove the bay leaf, fluff the rice gently with a fork to separate the grains, stir in half the chopped cilantro, and transfer to a serving dish. Sprinkle the remaining cilantro over the top and serve warm.