Arroz a la Tumbada

Arroz a la Tumbada is a vibrant Mexican dish featuring rice cooked with a rich blend of spices and fresh seafood, creating a delightful and hearty meal. This healthy version incorporates wholesome ingredients while maintaining authentic flavors for a satisfying experience.

Ingredients

• Brown rice - 150 grams
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Bell pepper - 1/2, diced
• Tomato - 1 medium, chopped
• Fish stock - 500 ml
• Shrimp - 100 grams, peeled and deveined
• Mussels - 100 grams, cleaned
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - a handful, chopped
• Lime - 1, cut into wedges

Steps

1. Rinse the brown rice under cold water until the water runs clear, then drain and set aside.
2. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion becomes translucent.
3. Add the diced bell pepper and chopped tomato to the pot, cooking for an additional 3-4 minutes until softened.
4. Stir in the brown rice, paprika, cumin, salt, and black pepper, mixing well to coat the rice with the spices.
5. Pour in the fish stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes or until the rice is cooked through.
6. After 25 minutes, gently fold in the shrimp and mussels, cover the pot again, and cook for an additional 5-7 minutes until the seafood is cooked and mussels have opened.
7. Remove from heat, sprinkle with chopped cilantro, and let it rest for a few minutes before serving.
8. Serve hot with lime wedges on the side for squeezing over the dish.

Nutrition

• Calories: 450
• Protein: 28 g
• Carbs: 68 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from seafood, supporting muscle health.
• High in fiber from brown rice, promoting digestion.

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