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.