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Rice With Crab

Mexican.Chef's picture
  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

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: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1126 Calories from Fat 315

% Daily Value*

Total Fat 36 g54.8%

Saturated Fat 4.7 g23.4%

Trans Fat 0 g

Cholesterol 187.5 mg62.5%

Sodium 3929.7 mg163.7%

Total Carbohydrates 154 g51.3%

Dietary Fiber 9.5 g38%

Sugars 8.6 g

Protein 48 g96.1%

Vitamin A 59.2% Vitamin C 73%

Calcium 14.2% Iron 30.2%

*Based on a 2000 Calorie diet

Rice With Crab Recipe