Ingredients with Measurements:
- 1 pound mussels
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup canned diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special Equipment Needed:
- Large pot with lid
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Clean the mussels by scrubbing them under cold running water and removing the beards. Discard any mussels that are cracked or open.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the bell peppers, diced tomatoes, smoked paprika, cumin, oregano, and cayenne pepper. Cook for another 5 minutes, stirring occasionally.
4. Add the rice and stir to coat it with the vegetable mixture. Pour in the broth and white wine 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 mussels to the pot, cover, and cook for another 5-7 minutes or until the mussels have opened. Discard any mussels that have not opened.
7. Season with salt and pepper to taste. Sprinkle with chopped cilantro and serve with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 14g
Carbohydrates: 47g
Protein: 22g
Sodium: 880mg
Fiber: 3g
Substitutions for ingredients:
- Use any type of seafood instead of mussels, such as shrimp, clams, or squid.
- Use brown rice instead of white rice for a healthier option.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add diced chorizo or bacon for a smoky flavor.
- Add saffron threads for a more authentic Spanish taste.
- Add chopped jalapeño peppers for extra heat.
Tips and Tricks:
- Make sure to discard any mussels that are cracked or open before cooking.
- Use a wooden spoon or spatula to stir the rice to prevent it from sticking to the bottom of the pot.
- Serve with crusty bread to soak up the flavorful broth.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Albariño.
- Serve with a side salad or steamed vegetables.
Suggested Side Dishes:
- Green salad with a citrus vinaigrette
- Steamed broccoli or green beans
Troubleshooting Advice:
- If the rice is still hard after 20 minutes of cooking, add more broth or water and continue cooking until the rice is tender.
- If the rice is too dry, add more broth or water and continue cooking until the liquid has been absorbed.
Food Safety Advice:
- Make sure to discard any mussels that are cracked or open before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Arroz a la Tumbada is a traditional Mexican seafood dish that originated in Veracruz, a coastal state in eastern Mexico. It is typically made with a variety of seafood, including shrimp, squid, and fish, and is cooked with rice in a tomato-based broth.
Flavor Profiles:
Savory, smoky, spicy, and tangy
Serving Suggestions:
Serve as a main course for lunch or dinner.
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Region: Peruvian