Rice With Crabmain dish, mexican, seafood 3/4 cup long grain rice 1/4 cup onion; finely chopped, 1 sm. 1 clove garlic; minced 2 tablespoon cooking oil 1 1/4 cup water 8 oz tomatoes; cut up, 1 can 1 1/2 teaspoon instant chicken bouillon 1/4 teaspoon salt 1 hot pepper sauce; to taste 1/2 cup frozen peas 7 1/2 oz crab meat; 1 can, *, or 7 1/2 oz frozen shrimp; ** 2 tablespoon sherry; dry * Crab meat should be drained, broken into chunks,and the cartilage removed. ** Shrimp should be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat. Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce. Cover and simmer about 15 minutes or till most of the liquid is absorbed. Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve. |
