Wednesday, February 2, 2011

Mexican Crab Rice

My oldest son likes this so much, he asks for it for his Birthday dinner. I created it for a nice rice dish to take to pot-lucks.

Serves 4-6

1 Tbsp. canola oil

½ cup diced onion

1 cup white Basmati rice

1 ½ cups water

½ cup tomato sauce

1/4 tsp of your favorite hot sauce (Tabasco chipotle is real nice!)

1 can (3.5 oz.) chopped green chilies

1 Tbsp. chicken broth base

1 cup non-fat sour cream

1 cup shredded Monterey Jack cheese (reserve 2 Tbsp.)

1 can (6 oz.) flaked crab meat

In 6 cup stainless sauce pan with a tight fitting lid, sauté onions in oil until translucent.

Add rice, stirring constantly until rice whitens and is slightly toasted.

Stir in water, tomato sauce, chicken base and green chilies.

Bring to boil, cover tightly, turn heat to absolutely the lowest heat possible.

Cook for 20 minutes. Do not lift lid. Remove from heat and let sit for five minutes before lifting lid.

Fluff rice with fork. Gently toss with sour cream, cheese, and undrained crab meat.

Turn into a pretty casserole for an attractive presentation. Sprinkle with reserved cheese.

Serve immediately or put in insulated carrier and take to pot-luck.

No comments:

Post a Comment