Quick and Easy Arroz a la Tumbado with Shrimp

Arroz a la Tumbado is a classic Veracruz seafood and rice dish. This speedy version is prepared with brown rice and uses only shrimp for easy preparation.

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Quick and Easy Arroz a la Tumbado with Shrimp

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 20 mins
Ready in
TOTAL TIME 30 mins


  • 1 bag Success® Brown Rice
  • 1 1/2 lb shrimp, peeled, deveined and tails removed
  • 2 tsp salt, divided
  • 1 medium onion, quartered and peeled
  • 1 red bell pepper, halved and seeded
  • 4 ripe plum tomatoes, halved
  • 6 cloves peeled garlic
  • 1/2 cup water
  • 1 tsp black pepper
  • 4 tbsp cilantro, finely chopped, divided
  • 2 tbsp lemon juice


  • This shortcut shrimp Arroz a la Tumbado promises all the traditional savory flavors in a fraction of the time! For an irresistible seafood meal, this Mexican favorite never fails to please!

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • In medium bowl, season shrimp with 1 tsp salt; set aside.

    Step 3

  • Preheat broiler to High. On foil-lined baking sheet, arrange onion, red bell pepper, tomatoes and peeled garlic in single layer. Broil for 5 to 10 mins or until starting to soften and char.

    Step 4

  • Transfer vegetables to blender; pour in water. Pulse until smooth and puréed. Season with remaining salt and pepper; set aside.

    Step 5

  • In large skillet set over medium-high heat, add puréed sauce, 3 tbsp cilantro and the lemon juice. Cook for 10 to 15 mins or until sauce thickens slightly. Add shrimp; cook for about 2 to 3 mins or until shrimp is cooked through. Stir in rice.

    Step 6

  • Divide evenly among 4 serving plates; sprinkle with remaining cilantro.

    Recipe Tips

    Serve with lemon wedges if desired.

    For a seafood medley, add lump crab, cooked clams and chunks of white-fleshed fish to the dish.

An International Favorite

Just like many delicious seafood delicacies from around the world, Arroz a la Tumbado has humble origins. First prepared by a young amateur chef on a fishing boat, the name a la tumbada is fitting — he threw some ingredients together and hoped for the best. As it so happens, it was a hit! So much so that this improvised dish from Alvarado is now an internationally-renowned favorite.

Fresh or Frozen Shrimp

Seafood fanatics insist on fresh shrimp when possible. As always, make sure to buy shellfish from reputable sources. While peeling and removing tails may be self-explanatory, don’t get intimidated by deveining. Just use a small, sharp knife to remove the black vein: make a slit along the middle of the back and pull it out. Make the process even easier by running cold water over the shrimp while you devein.

However, going with a frozen option is quick and reliable – especially as you can usually find shrimp that has been peeled, deveined and with the tails already removed. Just keep in mind that the shrimp should defrost in the refrigerator for about 12 hours before preparing your dish.

To avoid shelled seafood soaking in a liquid overnight, put them in a colander with a tray or bowl underneath. Just remember that once defrosted, shrimp should be used within 48 hours. Looking for a dinner idea? Try our: homemade Spanish rice.