Rice With Crab
Description
This Mexican main features Long Grain Rice 1/4 teaspoon Salt, Onion; Finely Chopped, sm. 1 x Hot Pepper Sauce; To Taste, Clove Garlic; Minced 1/2 c Frozen Peas, Cooking Oil 7 1/2 oz Crab Meat; 1 can. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Crab meat should be drained, broken into chunks,and the cartilage removed.
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Shrimp should be shelled and cooked.
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In a skillet
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cook rice, onion and garlic in oil over medium-low
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heat , stirring occasionally until rice is golden brown.
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Remove from the heat.
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Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce.
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Cover and simmer about 15 minutes or till most of the liquid is absorbed.
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Stir in the peas and cook for 5 minutes longer.
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Stir in the crab or shrimp and sherry; heat through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 208.5kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 1.3g7%
- Cholesterol 1.7mg1%
- Sodium 16.8mg1%
- Total Carbohydrate 30.0g10%
- Dietary Fiber 3.4g14%
- Sugars 6.1g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bouillon, chicken, chopped, clove, cooking, crab, cut, dry, finely, fish, frozen, garlic, grain, hot, instant, long, main, meat, mexican, minced
