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.
Related recipes
- Chinese crab rice
- Company rice
- Crab & rice salad
- Crab and rice salad
- Crab info
- Crab information
- Crab rice
- Crab rice squares
- Crab with curried almond rice
- Crab with curried rice
- Crab with curried rice dnsr31a
- Crab-rice delight
- Creamed crab cum rice
- Creole crab & rice
- Creole crab and rice
- Easy crabmeat rice
- Rice
- Rice cakes with lime crab
- Rice with clams
- Wild rice and crab salad