Side Dish: Mexico – Bajio Mexico — San Luis Potosi – Arroz a la Mexicana (Mexican-Style Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 24 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (280 g) long-grain white rice, rinsed until water runs clear
- 2 tbsp (30 ml) vegetable oil or lard
- 3 medium Roma tomatoes, about 12 oz (340 g) total
- 1 small white onion, roughly chopped (about 1/2 cup (120 ml), 2 1/2 oz (70 g))
- 2 cloves garlic, peeled
- 1 serrano chile, stemmed and chopped (optional; about 0.53 oz (15 g))
- 3 cups (720 ml) low-sodium chicken broth or water
- 1 bay leaf
- 1/2 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground cumin
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (75 g) frozen peas, thawed
- 1/2 cup (65 g) diced carrots, fresh or frozen
- 2 tbsp (8 g) chopped fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)

Show original ingredient measurements

- 1 1/2 cups (280 g) long-grain white rice, rinsed until water runs clear
- 2 tbsp (30 ml) vegetable oil or lard
- 3 medium Roma tomatoes, about 12 oz (340 g) total
- 1 small white onion, roughly chopped (about 1/2 cup, 70 g)
- 2 cloves garlic, peeled
- 1 serrano chile, stemmed and chopped (optional; about 15 g)
- 3 cups (720 ml) low-sodium chicken broth or water
- 1 bay leaf
- 1/2 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground cumin
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (75 g) frozen peas, thawed
- 1/2 cup (65 g) diced carrots, fresh or frozen
- 2 tbsp (8 g) chopped fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)

Instructions

Short Description:
Fluffy long-grain rice sautéed until lightly golden, simmered in a bright tomato-onion broth and finished with peas and carrots for a colorful, savory Bajio-style side dish.

Regional Notes:
This San Luis Potosi (Bajio) version highlights local vegetables — peas and diced carrots — and a modest seasoning profile (bay leaf, a touch of dried oregano and cumin) that sets it apart from spicier coastal or southern variations. The rice is toasted until golden before simmering in tomato broth, a classic Bajio technique for texture and flavor.

1. Prepare the tomato-onion puree: In a blender, combine the Roma tomatoes, chopped onion, garlic, and serrano chile (if using). Blend until smooth. Set aside.
2. Heat the oil: In a medium heavy-bottomed saucepan or skillet with a tight-fitting lid, heat the vegetable oil or lard over medium heat until shimmering.
3. Toast the rice: Add the rinsed rice and cook, stirring constantly, until most grains are opaque and several take on a light golden color, 4–6 minutes. This toasting adds the characteristic nutty aroma of Bajio arroz.
4. Cook the puree: Carefully pour the tomato-onion puree into the pan (it may sputter). Stir to combine with the toasted rice and cook for 2–3 minutes, stirring, until the raw tomato smell diminishes.
5. Add liquid and seasonings: Pour in the chicken broth, add the bay leaf, dried oregano, ground cumin, salt, and pepper. Stir once to distribute, then bring to a gentle boil over medium-high heat.
6. Simmer covered: Reduce heat to low to maintain a gentle simmer, cover tightly, and cook for 10 minutes.
7. Add vegetables: After 10 minutes, remove the lid, stir in the peas and diced carrots, then recover and continue cooking on low for another 6–8 minutes, until the liquid is absorbed and rice is tender.
8. Rest and fluff: Remove from heat and leave covered for 5 minutes. Discard the bay leaf, then fluff the rice gently with a fork.
9. Finish and serve: Taste and adjust salt if needed. Sprinkle chopped cilantro over the rice if using and serve hot with lime wedges on the side.