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Rice with crab

Yield: 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.

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