Arroz a la Tumbada (Veracruzan Seafood Rice)

Heat the olive oil in a deep skillet over medium-high heat. Add the diced chicken breast and sear until golden and cooked through, about 5-6 minutes. Remove the chicken and set aside.

In the same skillet, add the diced green bell peppers and zucchini. Sauté until the vegetables soften and begin to brown slightly at the edges, about 4 minutes.

Stir in the tomato-garlic-epazote base and cook for 2 minutes until fragrant and slightly thickened.

Fold in the cooked rice and return the chicken to the pan. Add a splash of water or light broth to achieve the signature 'tumbada' consistency—it should be brothy, not dry.

Simmer for 3 minutes to allow the flavors to marry and the rice to absorb the tomato-herb essence. Taste and adjust with a pinch of sea salt.

Plate immediately in a shallow bowl, ensuring it looks rustic and loose. Garnish with a squeeze of fresh lime and a handful of chopped cilantro.