Rice with crab
4 servings
Ingredients
| Quantity | 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 |
Directions
* 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.