Arroz a la tumbada is a traditional Mexican dish prepared with white rice andseafood.[1] In this specialty asofrito 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 ofepazote, parsley, coriander and oregano. Arroz a la tumbada is traditionally cooked in a cazuela, which is a thick clay pot.[3]
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