Tumbada rice
Have you heard about tumbada rice? Follow this original recipe and learn how to prepare this typical dish originated in Veracruz, Mexico.
ingredients
2 cups Morelos rice Verde Valle®
3 cups of chicken or fish soup, as you prefer
1 little onion piece
Salt to your liking
50 g butter
1 medium onion, finely chopped
2 little garlic cloves, peeled and finely chopped
4 big tomatoes, peeled, grinded and strained
5 cups shrimp or fish soup
300 g fish filet, cut into pieces
200 g cooked octopus, cut into pieces
20 medium shrimps, peeled
3 crabs
10 clean clams
1 epazote bunch
1 parsley branch
PREPARATION
BLEND onion with a cup of fish soup. In a pot put the rice with the liquid you blended and a pinch of salt. COOK until all the liquid consumes (don´t worry if it is a little hard, it will get cooked at the end of the recipe). Stir. FRY onions and garlics in butter; add tomato and salt to your liking. SEASON until tomato gets thick. ADD the shrimp soup and the rest of ingredients. BOIL over low heat for 5 minutes or until fish has been cooked. ADD white rice settled and boil for 10 more minutes. CHECK at the end that rice gets soft.
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