Rice With Crab
|Long grain rice||3⁄4 Cup (12 tbs)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Bottled hot pepper sauce||To Taste|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Canned crab meat/One 7-ounce package frozen shelled shrimp, cooked||7 1⁄2 Ounce, drained, broken in chunks, and cartilage removed|
|Dry sherry||2 Tablespoon|
In skillet cook rice, onion, and garlic in oil over medium-low heat, stirring occasionally, till rice is golden brown.
Remove from heat.
Add water, undrained tomatoes, bouillon granules, salt, and a few dashes hot pepper sauce.
Cover and simmer about 15 minutes or till most of liquid is absorbed.
Stir in peas; cook 5 minutes more.
Stir in crab or shrimp and sherry; heat through.