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Mexican One Pot: Arroz a la Tumbada

Mexican One Pot: Arroz a la Tumbada

When the crisp air brushes against our skin, a light switch moment occurs; it’s time to return to our kitchens. Gone are the days when we ditch cooking for back-to-back outdoor dinner plans. In are the days to create a dish in the comfort of our homes, to soothe those chilly days ahead. Since we are finding footing in our kitchens again, it would be a mistake to start with a complicated recipe. Instead, it’s better to take tiny leaps––and create a one-pot dish like Arroz a la Tumbada.

Courtesy of Sandro Falbo, Culinary Director at Rancho Pescadero, Arroz a la Tumbada is a traditional one-pot dish from the Veracruz region of Mexico. The name translates loosely as tumbled rice and may refer to how the ingredients are mixed or thrown together. While reminiscent of the Spanish paella, the indigenous tomatoes and chilies place it firmly in the Mexican and Veracruzana kitchen. To make this Mexican one-pot dish, start with a sofrito with chopped tomato, onion, garlic, and red pepper. Then add rice and fish broth or water, followed by seafood consisting of shrimp, clams, crab, calamari, and whitefish.

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Arroz a la Tumbada, Mexican One Pot Dish

Arroz a la Tumbada.

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  • Author: Sandro Falbo, Culinary Director at Rancho Pescadero
  • Yield: 8 1x


Arroz a la Tumbada is a traditional one-pot dish from the Veracruz region of Mexico. The dish is easy, comforting and super tasty.


  • 1 lb Jasmine rice 
  • ½ diced Onion
  • 3 cloves Garlic cloves (minced)
  • 2 pieces Bay leaf
  • 3 oz Tomato paste 
  • 2 ½ cups Veggie broth
  • ¼ lb Shrimp 
  • ¼ lb Mussels
  • ¼ lb Calamari (cleaned)
  • ½ lb Clams  
  • ½ bunch  Cilantro  
  • Salt (to taste )
  • 3 oz  Extra Virgin Olive oil 


  1. Dice the onion and garlic.
  2. In a medium casserole, sauté the veggies with extra virgin olive oil and bay leaves.
  3. Once the garlic & onion are caramelized, add the seafood and let it cook for a couple of minutes.
  4. Remove the seafood from the casserole, sauté the rice, incorporate the tomato paste and the veggie broth and cook for 8 minutes.
  5. Incorporate the seafood and season to taste. Cover the casserole and leave it to cook for 5 minutes; rest for one more minute and serve.
  6. Serve and decorate with cilantro leaves.
  7. **Add any seafood and chili oil that appeals to you!
  • Cuisine: Mexican

Rancho Pescadero is the perfect sanctuary for those seeking nature’s splendor. Located an hour north of Cabo San Lucas, near the artist’s haven of Todos Santos on Mexico’s Pacific coast, From the Sierra Laguna mountains to pristine beaches, the wonder of nature thrives.

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