My Recipes


User: nnss

Yield: 4 servings

Categories: main dish, mexican, seafood

amount unit name
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
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.