Arroz a la Tumbada (Mexican Tomato Rice with Seafood)

• 1 medium Yellow onion
• 2 tbsp Olive oil
• 3 cloves Garlic
• 500 g Tomato, ripe
• 1 ½ tsp Fine sea salt
• 300 g Long-grain white rice
• 500 g Seafood mix
• 20 g Fresh coriander
• 2 pieces Lime

1. Finely chop the onion. Peel and finely chop the garlic. Chop the tomatoes, and roughly chop the coriander.
2. Heat the olive oil in a large pot over a medium heat, then cook the onion for 6 to 8 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the tomatoes and fine sea salt, then cook for 6 to 8 minutes, stirring, until the tomatoes break down and the mixture looks saucy. Pour in 900 ml water and bring to a gentle simmer.
4. Stir in the rice and keep at a steady, gentle simmer. Cook for 15 minutes, stirring occasionally, until the rice is nearly tender and the liquid has reduced to just above the rice.
5. Add the seafood mix and stir gently to nestle it into the rice. Cover and cook on a low heat for 6 to 8 minutes, until the seafood is just cooked through and the rice is tender; add a splash of water if it looks dry before the rice is done.
6. Take off the heat and fold through most of the coriander, reserving a little for serving. Cut the limes into wedges. Serve straight from the pot with the remaining coriander scattered over and lime wedges on the side.

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