Whew, finally I am back! It’s been a whirlwind of a month or so for our family, first with my brother’s wedding, Andrew’s birthday, a trip to Disney and then a trip to California (many travel posts coming your way soon!) Things are starting to settle back into a more normal routine and I’m happy to get back to posting here. I have mentioned Andrew’s love of Mexican food in general and specifically his love for Rick Bayless before. It has pretty much become a part of our weekly menu planning that we pull out Rick’s cookbooks and choose a recipe that sounds good. Though we love them all, this was definitely a favorite of those we have tried recently!

This is one of those recipes where Bayless’ genius brilliance really shines. A roasted tomato salsa takes just a short bit of time to make with the help of a broiler, and that magical stuff serves as the flavor base for the entire dish. This genius technique makes the whole thing super simple, even though it seems far more involved and complex.  This meal would definitely be a fabulous option for entertaining and I can’t wait to share it with my friends.


  • 1 lb. ripe tomatoes
  • 3 cloves garlic, unpeeled
  • 1-2 jalapeños, stemmed
  • ½ small white onion, sliced ½-inch thick
  • ¼ cup water
  • ¾ tsp. kosher salt
  • 2 tbsp. olive oil
  • 1 cup medium grain rice
  • 4 cups chicken broth
  • ½ lb. meaty, skinless fish fillet (mahimahi, halibut, sea bass), cut into ½-inch cubes
  • 12 large mussels (6 oz.), or 12 oz. small clams, scrubbed and beards removed
  • 1 sprig epazote (optional)
  • 12 large shrimp (8 oz.), peeled and deveined
  • ½ cup chopped cilantro
  • Lime wedges, for serving


  • 01

    Place an oven rack at the highest level and heat the broiler. Place the tomatoes, garlic, jalapeños and sliced onion on a rimmed baking sheet. Roast until the tomatoes are softening, blackened and blistered on one side (about 6 minutes). Turn everything over and roast the other side until softened. Remove the pan from the oven and let cool slightly. Once cool, remove and discard the garlic peels, and roughly chop the chiles. Peel off as much skin from the tomatoes as you can. Add the garlic and chiles to a food processor and pulse into a paste. Add the tomatoes with any juices from the baking sheet and pulse until a coarse puree is formed. Transfer the mixture to a bowl. Chop the roasted onion into small pieces, then mix into the tomato mixture. Stir in the water and salt.

  • 02

    In a 4-quart saucepan, heat the olive oil over medium-high. Once hot, stir in the roasted tomato salsa you just made. Stir and let cook down about 5 minutes, until the mixture begins looking shinier. Add the rice to the pan and stir slowly for 2 minutes. Add the chicken broth, fish pieces, mussels and epazote (if using) to the pot. Season generously with salt (at least ½ teaspoon plus more if needed). Bring the mixture to a simmer, reduce the heat to medium-low, cover and let cook for 15 minutes.

  • 03

    Take a bite of rice (let cool for a few minutes before tasting!) and check the texture. If the rice is still crunchy at the center, cook for just a few more minutes. Remove from the heat as soon as the rice is fully cooked and add in the shrimp. Replace the cover on the pot and set a timer for 5 minutes. Stir in the chopped cilantro and serve warm with fresh lime wedges.


  • This is beautiful and would definitely be perfect for a dinner party/to serve a crowd! I don’t make a lot of seafood — I’m more of a pasta and desserts kind of girl — but I would love to give this a try. Bravissima!!!

  • Lorraine

    Wow, this looks delicious! Our family loves seafood so I’m sure this would be a win in our house, I’m putting it on my menu for next week! Would you say this dish is fairly spicy with the 2 jalapenos?

  • Lorraine

    Did you use the epazote? Does it add a lot of flavour? I’ve never seen it in grocery stores in my area, so would likely end up skipping it.

  • Annie

    I did use it. The flavor is subtle and I never see it in stores. I wouldn’t worry about it – it will still be great without!

  • Annie

    Because they are roasted, the jalapenos lose a lot of their heat. We did not find this spicy. However, I have a very high spice tolerance. But, the kids ate this well and I don’t think they had any issue with the spice level.

  • Melissa Brooker

    This sounds amazing! I’ve never cooked mussels or clams because they scare me, but this may be the recipe to try to get over it!

  • @SBKK4

    What kind of tomatoes did you use? If round did they roll? Did you roast them stem side first then bottom side up? I’m a new cook, sorry to be so …uh, dumb!

  • Annie

    No worries! I can’t remember what kind I used – I think just vine ripened. They were round, I’m sure. It doesn’t matter if they roll when you put them into the oven because they won’t be rolling around once the pan is still. Once the first side is roasted, they will flip easily. Don’t overthink it, it will work out just fine!

  • Lizzie

    Oh my this looks so delicious!


  • Kim

    Annie, I have to do some unabashed fangirling over here (for you and Rick Bayless) – thank you for always pointing us in the direction of delicious food that I feel good about serving! Your blog is just the best. Anyway, we’ve cooked from More Mexican Everyday 3 nights in a row this week….so I may rival Andrew for the title of Rick’s #1 fan :) can’t wait to give this one a try!

  • Amanda Smith

    Annie, this looks delicious! Rick’s recipes never disappoint. I have a couple of questions. Since you do not specify to remove the jalapeno seeds when chopping, I presume you left them in? Also, did you use white or brown rice? I almost always use brown but it generally takes quite a bit longer than white, so I’m wondering what you used. I don’t want to overcook the fish if your instructions contemplate cooking times for white rice. Thank you in advance!

  • Annie

    You don’t need to worry about the seeds for this recipe. Since they chiles are roasted, the heat is way tamed down, especially when mixed into to such a large amount of other food. I used white rice for the exact reasons you mention. I normally sub brown rice for pretty much everything but I used white rice for this. I really think it is the best choice here, both for the logistics of the recipe and the finished result. Enjoy!

  • Amanda Smith

    Thank you, Annie!

  • SallyT

    This was DELICIOUS! Loved it. I froze the leftovers (made about 5 servings). THANKS!

  • Annie

    I honestly don’t know enough of the differences between the varieties of rice to advise. I think I tend to use arborio or just whatever store brand is labeled medium-grain. I don’t think it will make a huge difference. Enjoy!