🔥🌮 Happy Taco Thursday, Fam! 🌮🔥

We’re putting plain ol’ rice on pause—because today, it’s all about Arroz a la Mexicana, the ultimate sidekick to any taco, enchilada, or carne asada plate.

This isn’t your basic steamed situation—it’s a full-blown flavor fiesta: fluffy, garlicky, and kissed with roasted tomato and serrano heat. One bite and you’ll wonder why you ever settled for bland.

👇 Scroll down for the recipe and turn that side dish into the main event.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Chef Jonathan Zaragoza
Chicago-born Chef Jonathan Zaragoza fuses Jalisco’s deep birria roots with bold innovation—creating tacos and roasts that bring fire, flavor, and family to every plate. 🌮🔥

🌶️ What You’ll Need
A glug (about 2 tbsp) of neutral oil
2 cups long-grain rice
2 tsp kosher salt (plus more to taste)
1 tbsp butter (for that silky touch)
½ white onion, diced
4 cups chicken stock (or water, but stock = flavor town)
2 Roma tomatoes, quartered
3 garlic cloves, peeled
1 tsp Sazón Goya con achiote
1 tsp chicken bouillon
1 serrano chile, slit on one side (bring the heat 🌶️)
A handful of cilantro sprigs

1️⃣ Blend Up the Flavor:
Toss your stock, tomatoes, garlic, Sazón, and bouillon into a blender and blitz till smooth. Boom — your flavor base is done.

2️⃣ Toast the Rice:
In a big ol’ pot, heat that oil till it shimmers. Add the rice and stir till it turns golden — this is where the nutty magic starts.

3️⃣ Add the Aromas:
Drop in butter, onion, and a pinch of salt. Cook till the onion’s soft, fragrant, and begging to be friends with the rice.

4️⃣ Pour in the Liquid Gold:
Add your blended tomato mix. Stir once (and only once!) to keep it from sticking, then bring to a gentle simmer.

5️⃣ Spice It Up:
Toss in the serrano and cilantro. Cover with foil and a lid for that perfect steam. Let it cook 12–15 minutes, till all the liquid’s gone.

6️⃣ The Finishing Touch:
Kill the heat and let it chill (covered!) for 15–20 minutes. Then fluff with a fork, season to taste, and admire your work.

🌟 Pro Tip: Serve it next to your favorite tacos, enchiladas, or grilled carne asada. It’s the wingman every main dish dreams of. 💃🌮

WATCH THE VIDEO!