| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Mexican | Mexican, Seafood, Main dish | 4 | Servings |
INGREDIENTS
| 3/4 | c | Long Grain Rice |
| 1/4 | c | Onion; Finely Chopped, 1 sm. |
| 1 | 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 |
| 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 |
INSTRUCTIONS
* 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 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. Mostly from Better Homes & Garden's "Mexican Cookbook". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip
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