Rice with Crab



INGREDIENTS:

3/4 c  Long Grain Rice

1/4 c  onion; Finely Chopped, 1 sm.

1 ea 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 

1 x  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

DIRECTIONS:

* Crab meat should be drained, broken into chunks,and the
cartilage removed.

** Shrimp should be shelled and cooked.

1. 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.



Rice with Crab