Crab with Green Rice Recipe

Preparation Time
Difficulty Moderately easy
Occasion Dinner Party, Bonefire Party, Party
Recipe Type Dinner, Curry
Cuisine Mexican Cuisine

Rice with crab, cilantro, tomatillos, onion and white wine. Another recipe from Jane Milton's Mexican - Healthy Ways With a Favorite Cuisine.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
White Rice 1 cup 158.34 0.17
Tomatillos 3.5 cup 73.47 2.31
Cilantro 2 tablespoon 0.3
Onion 1 nos 28 0.07
Poblano Chiles 3 nos 32
Garlic 3 clove 13.41 0.06
Olive Oil 3 tablespoon 686.61 77.76
Lump Crab Meat 1.25 kilogram 906.25 100
Fish Stock 40 ounce 74
Dry White Wine 0.25 cup 21.06
Salt 1 as required 0
Scallions 1 cup 32 0.2
2025.44 180.57 0

Preparation Method

  1. 1 Put the Rice in a heatproof bowl, pour in Boiling Water to cover and let stand for 20 minutes. Drain thoroughly.
  2. 2 Put the Tomatillos in a food processor or blender and process unTil smooth. Chop half the Cilantro and add to the tomaTillo puree with the Onion, chiles and Garlic. Process again unTil smooth.
  3. 3 Heat the Oil in a large saucepan. Add the Rice and fry over medium heat for 5 minutes, unTil all the Oil has been absorbed. Stir occasionally to prevent the Rice form sticking
  4. 4 Stir in the Tomatillos mixture with the Crabmeat, stock and wine. Cover and cook over low heat for about 20 minutes or unTil all the liquid has been absorbed. Stir occasionally and add a little more liquid if the Rice starts to stick to the pan. Add Salt as required, then spoon into a dish and garnish with the remaining Cilantro and the sliced Scallionss.

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