Side Dish: Mexico – Guerrero (Pacific Coast Mexico) – Arroz a la Tumbada (Seafood Rice)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 23 min

Additional 4 min

Total 42 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 3 garlic cloves, minced (about 1 tbsp / 9 g)
- 1 medium green bell pepper, seeded and diced (about 1 cup / 150 g)
- 1 jalapeño or serrano chile, seeded and finely chopped (optional) (about 1 oz / 30 g)
- 3 ripe Roma tomatoes, coarsely chopped (about 12 oz / 340 g)
- 1 tbsp (15 g) tomato paste
- 2 cups (380 g) long-grain white rice, rinsed until water runs clear
- 4 cups (960 ml) hot seafood stock or fish stock (see note)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lb (450 g) medium shrimp, peeled and deveined (about 20–24 shrimp)
- 8 oz (225 g) fresh crab meat (preferably picked from whole crabs or lump crab meat)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- Lime wedges for serving

Optional (but traditional):
- 1 small bunch epazote or a few sprigs of oregano, tied (optional)
- 1 small roasted tomato or 1 chipotle in adobo, minced, for smoky heat

Note: If you do not have seafood stock, use 4 cups (960 ml) water plus 1 fish or seafood bouillon cube.

Instructions

Short Description:
A coastal Guerrero rice side dish cooked in a bright tomato-garlic broth and finished with fresh local seafood such as shrimp and crab, bright herbs, and a touch of chile. It is fragrant, slightly brothy, and made to accompany grilled or fried fish and other main courses.

Regional Notes:
This Guerrero version highlights very fresh local seafood (shrimp and sweet crab meat) added near the end so the seafood remains tender; the tomato-garlic sofrito and seafood stock are central to the flavor. Compared with inland or Veracruz styles, Guerrero preparations often use the freshest catch available and a more pronounced tomato and garlic base rather than heavy achiote or many dried chiles.

1. Prepare the sofrito: heat oil and butter in a wide, heavy-bottomed skillet or Dutch oven over medium heat until butter is melted. Add the chopped onion and cook, stirring, until translucent, about 4–5 minutes.
2. Add garlic, diced bell pepper, and chopped jalapeño/serrano (if using). Sauté 2–3 minutes until fragrant but not browned.
3. Stir in the chopped tomatoes and tomato paste. Cook, mashing the tomatoes with the back of a spoon, until they break down into a thick sauce, about 6–8 minutes. If using roasted tomato or chipotle, add it now and cook 1 minute more.
4. Add the rinsed rice to the pan and stir to coat the grains with the tomato mixture. Toast the rice for 2–3 minutes, stirring constantly, until some grains become slightly translucent at the edges.
5. Pour in the hot seafood stock (or stock + water), add the bay leaf, salt, and pepper. Increase heat to bring to a gentle boil, then reduce heat to low, cover, and simmer for 12 minutes without lifting the lid.
6. After 12 minutes, uncover and gently stir to check liquid level. If rice is nearly done but still a little firm and liquid remains, make small wells and nestle the shrimp and crab meat evenly into the rice. Scatter cilantro and parsley over the top and replace the lid.
7. Cover and cook on low for 4–6 minutes more, until shrimp are opaque and cooked through and rice is tender. (Shrimp will cook quickly; if using very large shrimp, add in at 6–7 minutes before the end.)
8. Remove from heat, discard bay leaf and any epazote/oregano stems if used. Drizzle lime juice over the rice and gently fold to combine, taking care not to break up the crab lumps.
9. Taste and adjust seasoning with salt, pepper, and more lime if desired. Let rest covered off heat for 3–4 minutes.
10. Serve hot as a side dish alongside grilled fish, fried plantains, or a simple green salad; garnish with extra cilantro and lime wedges.