Recipe - Rice With Crab

Three fourths cup Long Grain Rice
One fourth cup Onion; Finely Chopped, 1 sm.
1 Clove Garlic; Minced
2 tablespoon Cooking Oil
1 One fourth cup Water
8 ounce Tomatoes; Cut up, 1 can
1 One half teaspoon Instant Chicken Bouillon
One fourth teaspoon Salt
Hot Pepper Sauce; To Taste
One half cup Frozen Peas
7 One half ounce Crab Meat; 1 can, *, OR
7 One half ounce Frozen Shrimp; **
2 tablespoon Sherry; Dry

* 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 mediumlow 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