Rice with Crab

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Rice with Crab Ingredients

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

Instructions for Rice with Crab

* 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. Mostly from Better Homes & Gardens "Mexican Cookbook". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip

Main Ingredient: Seafood-OtherCuisine: Mexican

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