Rice With Crab

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Title: RICE WITH CRAB
Categories: Mexican, Seafood, Main dish
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.

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