Rice with Crab
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
long grain rice
|
|
| ¼ | cup |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ¼ | cups |
water
|
|
| 8 | ounces |
tomatoes
cut up |
|
| 1 ½ | teaspoons |
chicken broth
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| ½ | cup |
green peas
frozen |
|
| 7 ½ | ounces |
crab meat
or frozen shrimp |
|
| 2 | tablespoons |
sherry
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
long grain rice
|
|
| 59 | ml |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 296 | ml |
water
|
|
| 231.2 | ml/g |
tomatoes
cut up |
|
| 7.5 | ml |
chicken broth
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 118 | ml |
green peas
frozen |
|
| 216.8 | ml/g |
crab meat
or frozen shrimp |
|
| 3E+1 | ml |
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 until 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.
