Arroz a la mexicana – Mexican-style rice with vegetables Recipe
Arroz a la mexicana is colorful rice with vegetables that in Mexico very often appears as a side dish for lunch or dinner. Unlike classic white rice, this one is sautéed with onion, garlic, and vegetables, which gives it more flavor and a pleasant, fluffy texture. It’s something between a pilaf and skillet vegetable rice, but with a distinct Mexican accent.
Arroz a la mexicana is an everyday, home-style rice that in Mexico is practically always on the table – it’s colorful, aromatic, and much more interesting than plain white rice. Toasting the grains before adding the stock gives them a lightly nutty aroma, while the vegetables and cumin bring in a subtle “street food” vibe reminiscent of taquerias. It’s a great example of how to turn a simple side dish into something that can easily play the lead role on the plate.
Chef's tips
Be sure to rinse the rice well until the water is almost clear – this way it will be fluffy after cooking, not clumpy. Once you pour in the stock, don’t stir too often; just make sure the heat is really low and the lid fits tightly. At the end, give the rice a few minutes of rest under the lid so it can finish cooking and stop sticking. Add the peas at the end, straight from the freezer – they’ll keep their color and a slight crunch.
How to serve
This rice goes perfectly with tacos, roast chicken, grilled vegetables, or as a base for a quick “burrito bowl” lunch to take to work. For a family dinner, serve it with a simple tomato and cucumber salad and a wedge of lime for squeezing over the top. To drink, a light lime-infused water or homemade lemonade with a bit of mint works very well.
Ingredients
- rice - 250 g
- carrot - 1 piece
- green peas - 80 g
- bell pepper - 0.5 piece
- onion - 0.5 piece
- garlic - 1 clove
- vegetable stock - 500 ml
- vegetable oil - 2 tablespoon
- ground cumin - 0.5 teaspoon
- salt - 0.5 teaspoon
Preparation
- Rinse the rice in a sieve under cold running water until the water is almost clear, then drain well.
- Peel the carrot and cut it into small dice. Remove the seeds and core from the bell pepper and cut it into small dice. Finely chop the onion and garlic.
- Heat the oil over medium heat in a wide pot or deep frying pan. Add the rice and fry for 3–4 minutes, stirring often, until the grains become slightly translucent and start to smell lightly nutty.
- Add the onion, carrot, and bell pepper and fry for another 3–4 minutes, stirring, until the onion softens.
- Add the garlic and cumin and fry for 1 more minute, taking care not to burn the garlic.
- Pour in the hot stock, add the salt, and stir. Bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes, until the rice has absorbed most of the liquid.
- For the last 5 minutes of cooking, add the frozen peas, stir quickly, and cover again.
- After turning off the heat, leave the rice covered for another 5 minutes to finish cooking. Then gently fluff it with a fork so the grains separate.
Storage
Cool the rice quickly after cooking and store it in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a pan with a splash of water or stock, stirring until it’s steaming hot all the way through. Do not reheat more than once.
