Arroz a la tumbada is a traditional dish originating from Veracruz. It's prepared in a thick clay pot called a cazuela and contains rice, seafood (fish filets, shrimps, octopus, crabs, and clams), onions, garlic, butter, oil, fish stock, and tomatoes.

The combination is brought to a boil, then simmered until the liquid is absorbed. Once done (still somewhat soupy), the dish is garnished with chopped parsley and served in the same cazuela.