Rice With Crab

Serves:

Ingredients:

3/4 c Long Grain Rice
7 1/2 oz Frozen Shrimp; **
7 1/2 oz Crab Meat; 1 can, *, OR
1/2 c Frozen Peas
1 x Hot Pepper Sauce; To Taste
1/4 ts Salt
1 1/2 ts Instant Chicken Bouillon
8 oz Tomatoes; Cut up, 1 can
1 1/4 c Water
2 tb Cooking Oil
1 ea Clove Garlic; Minced
1/4 c Onion; Finely Chopped, 1 sm.
2 tb Sherry; Dry

Method:

* 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.