Title: Rice with Crab
Categories: Mexican Rice Seafood
Yield: 4 Servings
| 3/4 | c | Long Grain Rice |
| 1/4 | c | Onion; Finely Chopped, 1 sm. |
| 1 | | Clove Garlic; Minced |
| 2 | tb | Cooking Oil |
| 1 1/4 | c | Water |
| 8 | oz | Tomatoes; Cut up, 1 can |
| 1 1/2 | ts | Instant Chicken Bouillon |
| 1/4 | ts | Salt |
| | | Hot Pepper Sauce; To Taste |
| 1/2 | c | Frozen Peas |
| 7 1/2 | oz | Crab Meat; 1 can, *, OR |
| 7 1/2 | oz | Frozen Shrimp; ** |
| 2 | tb | 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.