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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 43 min

Total 1 hr 5 min

Ingredients

- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) butter (optional for richness)
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 12 g)
- 2 medium tomatoes, finely chopped (about 1 1/2 cups / 300 g)
- 1/2 cup (75 g) green bell pepper, diced
- 1/2 cup (75 g) red bell pepper, diced
- 1 lb (454 g) medium shrimp, peeled and deveined, shells reserved (usable shrimp meat approx. 12 oz / 340 g)
- 8 oz (225 g) firm white fish fillet (corvina, snapper, or similar), cut into 1-inch (2.5 cm) chunks
- Shells and heads from the shrimp and fish bones for broth, about 8 oz (225 g) total (use shells/heads left from proteins)
- 4 cups (960 ml) seafood broth made from the shells and bones (see instructions) or low-sodium fish/seafood stock
- 1/2 tsp (2.5 g) dried oregano
- 1 bay leaf
- 1/2 tsp (3 g) ground cumin (optional)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (6 g) fresh cilantro, chopped
- 1 medium lime, cut into wedges (for serving)

Instructions

Short Description:
Arroz a la Tumbada is a coastal Nayarit rice dish cooked in a rich seafood broth with local shrimp and firm white fish, tomatoes, and bell peppers for a bright, savory accompaniment to fish or grilled meats. It is moist and slightly brothy, designed to showcase fresh seafood flavors.

Regional Notes:
This Nayarit version emphasizes local Pacific shrimp and firm white fish (such as corvina or snapper) and uses a homemade seafood broth made from shrimp shells and fish bones, giving a cleaner, ocean-forward flavor than inland preparations. The use of fresh tomatoes and both green and red bell pepper reflects the Pacific Coast vegetable palette.

1. Make the seafood broth: in a medium pot, combine the reserved shrimp shells/heads and fish bones (about 8 oz / 225 g) with 4 1/2 cups (1.08 L) water. Add a pinch of salt and bring to a simmer over medium heat. Skim foam, then reduce heat and simmer gently 20 minutes. Strain and measure out 4 cups (960 ml) of broth; discard solids and keep warm.
2. Prepare seafood: if you reserved shells from the shrimp, peel and devein shrimp now (if not already done). Pat shrimp and fish pieces dry and season lightly with a pinch of salt and pepper.
3. Sauté aromatics: in a wide, heavy-bottomed skillet or cazuela (about 10–12 inch / 25–30 cm), heat the vegetable oil and butter (if using) over medium heat until shimmering. Add the chopped onion and cook 4–5 minutes until softened and translucent. Stir in the garlic and cook 30 seconds until fragrant.
4. Build the tomato and pepper base: add the chopped tomatoes, green bell pepper, and red bell pepper to the pan. Cook 5–7 minutes, stirring occasionally, until the tomatoes break down and the mixture is saucy. Add the oregano, bay leaf, and cumin (if using).
5. Toast the rice: add the rinsed rice to the skillet and stir to coat in the tomato mixture and oil. Cook 2–3 minutes, stirring, so the rice begins to toast and pick up color from the tomato base.
6. Add broth and simmer: pour in 4 cups (960 ml) of the warm seafood broth and add 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. Bring to a gentle boil, then reduce heat to low so the surface simmers very gently. Cover and cook 12 minutes without lifting the lid.
7. Add the seafood: after 12 minutes, remove the lid and gently stir the rice surface to make small wells; nestle the shrimp and fish chunks into the rice. Do not stir aggressively. Recover and continue cooking 6–8 minutes, until shrimp are opaque and firm and fish flakes easily (internal temp ~145°F / 63°C). If rice is still too firm and liquid absorbed, add up to 1/4 cup (60 ml) more warm broth and cook a few minutes longer.
8. Finish and rest: remove from heat, discard bay leaf, and let the covered rice rest 5 minutes to steam. Taste and adjust seasoning with salt and pepper as needed.
9. Serve: fluff gently with a fork, fold in chopped cilantro, and transfer to a serving dish. Serve warm with lime wedges on the side for squeezing over the rice.