Side Dish: Mexico – Colima, Western Mexico – Arroz a la Tumbada Colimense (Colima-style Seafood Rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 1 medium white onion, finely chopped — about 8 oz (225 g)
- 3 cloves garlic, minced — about 9 g
- 1 serrano chile, seeded and finely chopped (use 2 serranos for more heat)
- 3 medium Roma tomatoes, blended to a puree — about 1 1/4 cups (300 ml)
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) fish or seafood stock (or low-sodium chicken stock)
- 1 lb (454 g) medium shrimp, peeled and deveined (about 20–24 shrimp)
- 1 lb (454 g) firm white fish fillets (red snapper, tilapia, or similar), cut into 1-inch pieces
- 1/2 cup (75 g) diced red bell pepper (optional, for color)
- 1 bay leaf
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (8 g) kosher salt, plus extra to taste
- 1 cup (150 g) frozen peas (optional)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges for serving

Instructions

Short Description:
A coastal Colima-style arroz a la tumbada: long-grain rice cooked with a tomato-ajo sofrito and fresh local seafood — shrimp and firm white fish — finished with cilantro and lime. It is made a touch spicier than other regional versions to reflect Colima heat preferences.

Regional Notes:
This Colimense variation emphasizes locally sourced shrimp and firm white fish (for example huachinango/red snapper or similar Pacific fish) and a brighter, slightly spicier profile using serrano and a touch of dried chile de arbol. The rice is prepared like the Veracruz tumbada family but with the coastal Colima penchant for fresh seafood and bolder heat.

1. Prepare the tomato purée: place the Roma tomatoes in a blender and puree until smooth. Set aside.
2. Heat oil in a wide heavy skillet or shallow Dutch oven over medium heat until shimmering. Add the chopped onion and serrano and sauté until the onion is translucent, about 4–5 minutes.
3. Add the minced garlic and diced red bell pepper (if using) and cook 30–60 seconds, until fragrant. Stir in the tomato paste and cook 1 minute to deepen flavor.
4. Add the rinsed rice to the pan and cook, stirring frequently, until the rice is lightly toasted and coated with the sofrito, about 3–4 minutes.
5. Pour in the tomato purée and stir to combine. Add the fish stock, bay leaf, dried oregano, black pepper, and 1 1/2 tsp salt. Bring to a gentle boil.
6. Lower heat to maintain a steady simmer, cover tightly, and cook for 12–14 minutes, until the rice is nearly tender and most liquid is absorbed (there should still be a little steam and moisture).
7. Gently nestle the fish pieces and shrimp into the rice, scattering the frozen peas overtop if using. Replace the lid and cook on low until the seafood is opaque and cooked through and the rice is tender, about 6–8 minutes (time depends on seafood size).
8. Remove from heat and let rest, covered, 5 minutes. Discard the bay leaf, then gently fluff the rice with a fork to combine seafood and rice.
9. Taste and adjust seasoning with additional salt if needed. Sprinkle chopped cilantro over the rice and serve with lime wedges on the side.
10. Serve as a side dish alongside grilled fish, fried plantains, or a simple green salad for a coastal Colima meal.