Recipe: Crab with Green Rice
Summary: This seafood recipe is a great departure from the norm. It’s delicious and easy to make.
Ingredients
- 1 cup (rounded) long grain white rice
- 3 1/2 cups canned tomatillos
- 1 large bunch cilantro
- 1 onion (white is best, yellow is OK), chopped
- 3 poblano chiles, or Anaheim chiles, seeded and chopped
- 3 garlic cloves
- 3 tablespoons olive oil
- 1 1/4 pounds lump crab meat
- 1 1/4 cups fish stock
- 1/4 cup dry white wine
- salt
- sliced scallions (green onions) for garnish
Instructions
- Put the rice in a heatproof bowl, pour in boiling water to cover and let stand for 20 minutes.
- Drain thoroughly.
- Put the tomatillos in a food processor or blender and process until smooth.
- Chop half the cilantro and add to the tomatillo puree with the onion, chiles and garlic.
- Process again until smooth.
- Heat the oil in a large saucepan.
- Add the rice and fry over medium heat for 5 minutes, until all the oil has been absorbed.
- Stir occasionally to prevent the rice form sticking
- Stir in the tomatillos mixture with the crabmeat, stock and wine.
- Cover and cook over low heat for about 20 minutes or until all the liquid has been absorbed.
- Stir occasionally and add a little more liquid if the rice starts to stick to the pan.
- Add salt as required, then spoon into a dish and garnish with the remaining cilantro and the sliced scallions.
Quick notes
Recipe from Jane Milton’s Mexican – Healthy Ways With a Favorite Cuisine.
Number of servings (yield): 8
Culinary tradition: Mexican
