Side Dish: Mexico – Gulf Coast Mexico (Tamaulipas) – Arroz a la Tumbada (Seafood Rice)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 26 min

Additional 5 min

Total 46 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 medium white onion, finely chopped, approx. 6 oz (170 g)
- 1 green bell pepper, seeded and diced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, blended or very finely chopped, approx. 10 oz (280 g)
- 2 tbsp (30 ml) tomato paste
- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
- 3 cups (720 ml) seafood or fish stock (see note)
- 1 lb (454 g) raw shrimp, peeled and deveined (about 20 medium shrimp)
- 1 lb (454 g) lump crab meat, picked free of shells
- 1 serrano pepper, seeded and minced (optional for heat)
- 1/2 cup (15 g) chopped fresh cilantro
- 1 tsp (1 g) dried Mexican oregano
- 1 bay leaf
- 1/2 tsp (2.5 g) smoked paprika or regular paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) lime juice (optional)
- Lime wedges, for serving

Instructions

Short Description:
A coastal Tamaulipas-style seafood rice made with shrimp and lump crab in a lightly tomatoed, aromatic broth—served as a flavorful accompaniment to fish or grilled meats.

Regional Notes:
This Tamaulipas variation emphasizes local seafood—fresh shrimp and picked crab meat—combined with a tomato-and-stock base typical of Gulf Coast cooking. Compared with Veracruz versions, Tamaulipas preparations often showcase a simpler tomato sofrito and a higher proportion of shellfish, reflecting local catch and ports along the state coast.

1. If you have shrimp shells, make quick stock: simmer shells with 3 cups (720 ml) water, a bay leaf, and a pinch of salt for 15 minutes; strain and use as seafood stock. Otherwise use prepared seafood or fish stock.
2. Heat 3 tbsp (45 ml) vegetable oil in a wide, heavy skillet or paella-style pan over medium heat. Add the chopped onion and diced green pepper and cook until softened, 4–5 minutes.
3. Add the minced garlic, tomato paste, and blended tomatoes. Cook, stirring, until the mixture darkens slightly and the raw tomato smell cooks off, about 5–7 minutes.
4. Stir in the rinsed rice and toast it briefly in the sofrito for 2 minutes so the grains are well coated and glossy.
5. Add 3 cups (720 ml) seafood stock, dried Mexican oregano, smoked paprika, bay leaf, serrano (if using), and a generous pinch of salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12 minutes.
6. After 12 minutes, remove the lid and gently nestle the peeled shrimp and lump crab meat on top of the partially cooked rice, without stirring them into the bottom. Cover again and cook on low until the shrimp turn pink and the rice is tender, 6–8 more minutes.
7. Remove from heat, discard the bay leaf, drizzle with 2 tbsp (30 ml) lime juice if using, sprinkle with 1/2 cup (15 g) chopped cilantro, and let rest covered for 5 minutes so flavors meld.
8. Fluff gently with a fork, taking care not to break up the crab lumps, and transfer to a serving platter. Serve warm with lime wedges alongside grilled fish, fried plantains, or a green salad as desired.