Arroz a la Tumbada Negro
Arroz a la Tumbada Negro
Serves 2
Seafood Rice
- 4 tbsp olive oil
- 8 medium mussels
- 8 medium clams
- 4 scallops
- 6 U 10 shrimp, head on
- 3 tbsp white onion, medium dice
- 1 tsp garlic, chopped
- 2 cups black bean rice
- 2 epazote leaves
- 2 cups fish or shrimp stock if using warm, freshly cooked rice
- 2 ½ cups fish or shrimp stock if using rice cooked in advance
- ¼ cup green peas
- ¼ cup carrots, small dice
- Salt and pepper to taste
- 2 tbsp cilantro, chiffonade
Black Bean Rice
- 3 cups black bean broth
- 1 tbsp kosher salt
- 1 tbsp corn oil
- 2 cups parboiled rice
- 3 tbsp white onion, finely diced
You can use the liquid from cooking your own beans or the liquid from canned beans. Canned bean liquid will be thicker.
Prepare the Seafood Rice
In a large skillet, heat the olive oil until almost smoking. Add the mussels, clams, scallops and shrimp and sauté for 2 minutes.
Add the onion and sauté for 30 seconds. Add the garlic and cook for another 30 seconds.
Add the fish broth, black bean rice, epazote, peas and carrots. Mix well to incorporate all of the ingredients.
Cook over low heat for 5 minutes. Season with salt and pepper to taste.
To Serve
Transfer immediately to a serving plate and garnish with the cilantro.
Recipe Note
This rice is not intended to be dry. It should remain slightly watery when served.
Prepare the Black Bean Rice
Add the black bean broth, salt, corn oil, onion and rice to a medium pot. Cover and bring to a boil over medium heat.
Once it begins boiling, reduce the heat to low. Cook for 10 minutes or until the liquid has evaporated.
Turn off the heat and leave the pot covered. Allow the rice to rest for 15 minutes before uncovering.
The black bean rice can be prepared one day in advance.