Rice With Crab

Recipe Ingredients

3/4 cup	120g / 4.2oz	Long grain rice
1/4 cup	15g / 0.5oz	Onion; finely chopped - 1 sm.
1		Garlic - minced
2 tablespoons	30ml	Cooking oil
1 1/4 cups	296ml	Water
8 oz	227g	Tomatoes; cut up - 1 can
1 1/2 teaspoons	7.5ml	Instant chicken bouillon
1/4 teaspoon	1.3ml	Salt
		Hot pepper sauce - to taste
1/2 cup	118ml	Frozen peas
7 1/2 oz	213g	Crab meat; 1 can - *, or
7 1/2 oz	213g	Frozen shrimp - **
2 tablespoons	30ml	Sherry - dry

Recipe Instructions

* 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.

Source:
Cooking with Steam-Stephanie Lyness

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