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
- blender
Ingredients
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
Instructions
- 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.