Ingredients with Measurements:
- 1 1/2 cups of white rice
- 3 cups of water
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup of tomato sauce
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 lb of lobster meat, cooked and chopped
- 1/4 cup of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot with a lid
- Cutting board
- Chef's knife
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, sauté the onion and garlic over medium heat until translucent.
3. Add the chopped tomatoes, red and green bell peppers, tomato sauce, cumin, paprika, salt, and black pepper. Cook for 5 minutes.
4. Add the rice and water to the pot. Stir well and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is cooked and the liquid has been absorbed.
6. Add the cooked lobster meat to the pot and stir gently to combine.
7. Cover the pot and let it sit for 5 minutes to allow the flavors to meld.
8. Sprinkle the chopped cilantro over the top of the rice and serve with lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 2g
Carbohydrates: 50g
Protein: 16g
Sodium: 420mg
Substitutions for ingredients:
- Shrimp or scallops can be substituted for the lobster.
- Red pepper flakes can be substituted for the paprika.
Variations:
- Add chopped clams or mussels to the pot.
- Use brown rice instead of white rice.
- Add a can of drained and rinsed black beans to the pot.
Tips and tricks:
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Don't stir the rice too much while it's cooking, as this can make it mushy.
- Let the rice sit for a few minutes after cooking to allow it to absorb any remaining liquid.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to moisten it.
Presentation ideas:
Serve the rice in a large bowl or on individual plates. Garnish with lime wedges and cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced avocado
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- A light beer, such as a Mexican lager.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- A simple green salad with a citrus vinaigrette.
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue cooking until it's tender.
- If the rice is too dry, add a bit more water and cook for a few more minutes.
Food safety advice:
- Make sure the lobster is fully cooked before adding it to the pot.
- Store leftovers promptly in the refrigerator.
Food history:
Arroz a la Tumbada is a traditional Mexican seafood dish that originated in the state of Veracruz.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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Region: Peruvian