墨西哥炒饭
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.
