Rice with crab

Yield: 4 servings

Measure Ingredient
¾ cup Long Grain Rice
¼ cup Onion; Finely Chopped, 1 sm.
1 each Clove Garlic; Minced
2 tablespoons Cooking Oil
1¼ cup Water
8 ounces Tomatoes; Cut up, 1 can
1½ teaspoon Instant Chicken Bouillon
¼ teaspoon Salt
1 x Hot Pepper Sauce; To Taste
½ cup Frozen Peas
7½ ounce Crab Meat; 1 can, *, OR
7½ ounce Frozen Shrimp; **
2 tablespoons 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.

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