Rice with Crab, Yucatán Style
Rice with Crab, Yucatán Style
Arroz con Jaiba, estilo YucatánThis Yucatán rice and crab dish, flavored with the red seasoning paste called achiote, is satisfying enough to make a meal, with the addition of a salad. The red seasoning paste, pressed into blocks and wrapped in plastic, is available in Mexican grocery stores.
Equipment
Ingrediënten
Makes 4 servings
- 2 small plum tomatoes 4 ounces, peeled and chopped
- 2 medium garlic cloves chopped
- 1 serrano chile minced with seeds
- 1 tablespoon prepared achiote seasoning paste
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 1 cup canned fat-free reduced-sodium chicken broth
- ¾ cup water
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- ½ medium white onion finely chopped
- ⅓ pound cooked crab meat picked over and drained, if wet
- ½ cup cooked fresh or thawed frozen peas
Instructies
- In a blender, purée the tomato, garlic, serrano chile, achiote paste, oregano, salt, and pepper until smooth.
- Add the broth and water.
- Blend well.
- Let stand in the blender jar.
- In a 2-quart saucepan, heat the oil over medium heat.
- Add the rice and onion.
- Cook, stirring, until the rice and onion start to color, 3 to 4 minutes.
- Pour the mixture in the blender into the pan all at once.
- Stir in the crab.
- Reduce heat to low, cover and cook until the rice is tender and the liquid is absorbed 18 to 20 minutes.
- Remove the pan from the heat.
- Fluff the rice with a fork.
- Gently stir in the peas.
- Cover and let stand 8 to 10 minutes.
