Rice With Crab

Course : Seafoods
Serves: 4
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3/4 cup long grain rice
1/4 cup onion finely chopped
1 clove garlic -- minced
2 tablespoons cooking oil
1 1/4 cups water
8 ounces tomatoes cut up
1 1/2 teaspoons instant chicken bouillon
1/4 teaspoon salt
1 teaspoon hot pepper sauce -- to taste
1/2 cup frozen peas
7 1/2 ounces crab meat; 1 can -- *, or
7 1/2 ounces frozen shrimp -- **
2 tablespoons sherry -- dry

Preparation / Directions:

* 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 until 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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