Arroz a la tumbada

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]

References

^ Marilyn Tausend; Ricardo Muñoz Zurita (2012). La Cocina Mexicana: Many Cultures, One Cuisine. University of California Press. pp. 164–165. ISBN 9780520261112. Retrieved 6 September 2018. {{cite book}}: Unknown parameter |last-author-amp= ignored (|name-list-style= suggested) (help)
^ Books, Madison; Kummer, Corby; Publishing,LLC, Andrews McMeel (November 2007). 1001 Foods To Die For. Andrews McMeel Publishing. ISBN 978-0-7407-7043-2.
^ Madison Books; Corby Kummer (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 230. ISBN 9780740770432. Retrieved 6 September 2018. {{cite book}}: Unknown parameter |last-author-amp= ignored (|name-list-style= suggested) (help)

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[1] Marilyn Tausend; Ricardo Muñoz Zurita (2012). La Cocina Mexicana: Many Cultures, One Cuisine. University of California Press. pp. 164–165. ISBN 9780520261112. Retrieved 6 September 2018. {{cite book}}: Unknown parameter |last-author-amp= ignored (|name-list-style= suggested) (help)

[2] Books, Madison; Kummer, Corby; Publishing,LLC, Andrews McMeel (November 2007). 1001 Foods To Die For. Andrews McMeel Publishing. ISBN 978-0-7407-7043-2.

[3] Madison Books; Corby Kummer (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 230. ISBN 9780740770432. Retrieved 6 September 2018. {{cite book}}: Unknown parameter |last-author-amp= ignored (|name-list-style= suggested) (help)

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