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| 3/4 Tasse | Long grain rice |
| 1/4 Tasse | Onion; Finely Chopped, 1 sm. |
| 1 | cloves garlic minced |
| 2 Esslöffel | cooking oil |
| 1 1/4 Tasse | water |
| 8 x ca. 30 g | Tomatoes; Cut up, 1 can |
| 1 1/2 Teelöffel | chicken bouillon instant |
| 1/4 Teelöffel | salt |
| 1 | Hot Pepper Sauce; To Taste |
| 1/2 Tasse | peas frozen |
| 7 1/2 x ca. 30 g | Crab Meat; 1 can, *, Or |
| 7 1/2 x ca. 30 g | Frozen Shrimp; ** |
| 2 Esslöffel | sherry dry |
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* 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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