Lunch · Mexican · 15 min
Arroz a la Tumbada (Veracruzan Seafood Rice)
- Calories
- 487
- Protein
- 38g
- Carbs
- 74g
- Fat
- 5g
Ingredients
- 1 tbsp olive oil
- 115.6 g chicken breast
- 117.4 g green bell pepper
- 117.4 g zucchini
- 30 g yellow onion
- 1 clove garlic
- 45 g canned tomato puree
- 1 sprig fresh epazote
- 1 cup long grain white rice
- 0.5 cup chicken broth
- 0.25 tsp fine sea salt
- 1 tbsp lime juice
- 2 tbsp fresh cilantro
Method
- 01Heat 2 tsp of extra virgin olive oil in a deep skillet over medium-high heat. Add the diced skinless chicken breast and sear until golden and cooked through to an internal temperature of 165°F (74°C), about 5-6 minutes. Transfer chicken to a plate.
- 02Add the remaining 1 tsp olive oil to the same skillet over medium heat. Add the diced onion, minced garlic, diced green bell pepper, and diced zucchini. Sauté until softened and lightly browned, about 4 minutes.
- 03Stir in the tomato puree, chopped epazote, and fine sea salt; simmer for 2 minutes until fragrant and thickened.
- 04Fold in the cooked white rice and return the cooked chicken to the skillet. Pour in 1/2 cup chicken broth to achieve a brothy, loose 'tumbada' consistency.
- 05Simmer for 3 minutes to marry the flavors. Check that the stew-like rice is brothy and moist.
- 06Ladle into a shallow bowl, drizzle with fresh lime juice, and sprinkle with chopped fresh cilantro before serving.
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