Crab, Rice, and Peas


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This dish is kind of like a paella, but Mexican-style.

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Serving Size / Yield

5 servings


  • 1 C. long-grain rice
  • 1 sm. onion, chopped
  • 2 Tbs. cooking oil
  • 3 C. water
  • 1/4 C. jalapeno relish
  • 1 envelope Mexican rice seasoning mix
  • 1/2 C. frozen peas
  • one 7-oz. can crabmeat, drained, broken into chunks, and cartilage removed
  • 1 lg. tomato, peeled, cored, and coarsely chopped

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In skillet, cook rice and onion in hot oil over medium-low heat, stirring frequently until rice is golden brown, 7 to 10 minutes.  Remove from heat.  Stir in water, jalapeno relish, and Mexican rice seasoning mix.  Cover and simmer for 20 minutes or until most of the liquid is absorbed.  Stir in peas and cook for 5 more minutes.  Gently stir in crab and tomato and heat through, 1-2 more minutes.

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