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Rice With Crab

Mexican.Chef's picture
Ingredients
  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
  Salt 1⁄4 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Crab
Interest: 
Quick

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