墨西哥炒饭

Name: 墨西哥炒饭
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 cup 长粒白米 未煮; 3 tbsp 植物油; 2 整个罗马番茄，粗切; 0.25 整个白洋葱，粗切; 4 瓣 大蒜 去皮; 2.5 cup 鸡高汤 低钠; 1 tbsp 番茄膏; 1 tsp 粗盐 另加适量; 0.5 tsp 孜然粉; 0.25 tsp 辣椒粉; 1 整个塞拉诺或墨西哥辣椒，保持完整，留茎（可选，用于温和的辣度）; 墨西哥辣椒; 0.5 cup 冷冻豌豆; 2 tbsp 新鲜香菜 切碎，用于装饰

配菜40 分钟6 份简单

关于此食谱

经典且万无一失的墨西哥炒饭（arroz rojo），具有浓郁的番茄底料、烘烤过的长粒米和温暖的香料。这道炉灶经典菜肴风味深厚，每次都蓬松柔软，与塔可、烤饼或烤肉完美搭配。关键是先在油中烘烤干米——这一步会产生巨大的味道差异。

步骤说明

1
Add the chopped roma tomatoes, white onion, and garlic to a blender. Blend until completely smooth. You should have about 1 cup of tomato purée. Set aside.
2
Heat the vegetable oil in a large, heavy-bottomed saucepan over ^[medium-high heat] until shimmering. Add the dry, unrinsed long-grain white rice and stir constantly to coat every grain in oil.
3
Toast the long-grain white rice, stirring frequently, until it turns a deep golden-brown color — like the color of light caramel. This takes about 6–8 minutes and is the most important step for flavor. Don't rush it.
4
Pour in the blended tomato purée (it will sizzle loudly — that's normal). Stir to combine with the long-grain white rice, then add the chicken broth, tomato paste, kosher salt, cumin, and chili powder. Stir everything together until the tomato paste is dissolved.
5
If using, nestle the whole serrano or jalapeno pepper into the long-grain white rice — this adds a gentle warmth without making the dish spicy. Bring the mixture to a boil over ^[medium-high heat].
6
Once boiling, reduce the heat to ^[the lowest setting], place the lid firmly on the saucepan, and cook for 15 minutes. Do not lift the lid during this time — the trapped steam is what cooks the long-grain white rice evenly.
7
After 15 minutes, remove the saucepan from heat (keep the lid on) and let the long-grain white rice steam off-heat for 10 minutes. This resting step is essential for perfectly fluffy, non-mushy rice.
8
Remove and discard the whole pepper (if used). If adding peas, scatter them over the top now — the residual heat will warm them through in 2–3 minutes.
9
Fluff the long-grain white rice gently with a fork, taste and adjust kosher salt if needed, and garnish with fresh cilantro if desired. Serve immediately.

墨西哥炒饭

配菜40 分钟6 份简单

关于此食谱

步骤说明

1
Add the chopped roma tomatoes, white onion, and garlic to a blender. Blend until completely smooth. You should have about 1 cup of tomato purée. Set aside.
2
Heat the vegetable oil in a large, heavy-bottomed saucepan over ^[medium-high heat] until shimmering. Add the dry, unrinsed long-grain white rice and stir constantly to coat every grain in oil.
3
Toast the long-grain white rice, stirring frequently, until it turns a deep golden-brown color — like the color of light caramel. This takes about 6–8 minutes and is the most important step for flavor. Don't rush it.
4
Pour in the blended tomato purée (it will sizzle loudly — that's normal). Stir to combine with the long-grain white rice, then add the chicken broth, tomato paste, kosher salt, cumin, and chili powder. Stir everything together until the tomato paste is dissolved.
5
If using, nestle the whole serrano or jalapeno pepper into the long-grain white rice — this adds a gentle warmth without making the dish spicy. Bring the mixture to a boil over ^[medium-high heat].
6
Once boiling, reduce the heat to ^[the lowest setting], place the lid firmly on the saucepan, and cook for 15 minutes. Do not lift the lid during this time — the trapped steam is what cooks the long-grain white rice evenly.
7
After 15 minutes, remove the saucepan from heat (keep the lid on) and let the long-grain white rice steam off-heat for 10 minutes. This resting step is essential for perfectly fluffy, non-mushy rice.
8
Remove and discard the whole pepper (if used). If adding peas, scatter them over the top now — the residual heat will warm them through in 2–3 minutes.
9
Fluff the long-grain white rice gently with a fork, taste and adjust kosher salt if needed, and garnish with fresh cilantro if desired. Serve immediately.