Recipe: Rice with Crab – Arroz con Jaibas
Summary: This Mexican Rice Recipe Uses Crab, Onion, Garlic, Tomatoes and Bouillon
Ingredients
- 3/4 cup long grain rice
- 1 small onion, finely chopped
- 1 small clove garlic, minced
- 2 tablespoons cooking oil
- 1 1/4 cups water
- 1 8-ounce can tomatoes, cut up
- 1 1/2 teaspoons instant chicken bouillon granules
- 1/4 teaspoon salt
- 1 Bottled hot pepper sauce
- 1/2 cup frozen peas
- 1 7 1/2-ounce can crab meat, drained, broken in chunks, and cartilage removed or 1 7-ounce package frozen shelled shrimp, cooked
- 2 tablespoons dry sherry
Instructions
- In skillet cook rice, onion, and garlic in oil over medium- low heat, stirring occasionally, till rice is golden brown.
- Remove from heat.
- Add water, undrained tomatoes, bouillon granules, salt, and a few dashes hot pepper sauce.
- Cover and simmer about 15 minutes or till most of liquid is absorbed.
- Stir in peas; cook 5 minutes more.
- Stir in crab or shrimp and sherry; heat through.
Quick notes
Makes 4 servings.
Cooking time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
