Arroz a la tumbada explained

Arroz a la tumbada is a traditional Mexican dish prepared with white rice and seafood.^[1] In this specialty a sofrito is made with chopped tomato, onion, garlic and red pepper. Rice and fish broth or water is added, then seafood which may include shrimp, clams, crab, calamari and whitefish.^[2] The dish may be seasoned with fresh leaves of epazote, parsley, coriander and oregano. Arroz a la tumbada is traditionally cooked in a cazuela, which is a thick clay pot.^[3]

See also

• Arroz a la valenciana
• Jambalaya
• Paella

Notes and References

1. Book: La Cocina Mexicana: Many Cultures, One Cuisine . Marilyn Tausend . Ricardo Muñoz Zurita . amp . University of California Press . 2012 . 164–165 . 9780520261112 . 6 September 2018 .
2. Book: Books. Madison. 1001 Foods To Die For. Kummer. Corby. November 2007. Andrews McMeel Publishing. 978-0-7407-7043-2. en.
3. Book: 1001 Foods To Die For . Madison Books . Corby Kummer . amp . Andrews McMeel Publishing . 2007 . 230 . 9780740770432 . 6 September 2018 .