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. 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. 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. 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. 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. 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. 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. 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. 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. 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.