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Brazilian Rice with Crabmeat and Coconut (Arroz con Cangrejo)
Ingredients
2 tbsp. GOYA® Achiotina
1 cup red onion, finely chopped
1 cup leek, white & a little green, finely chopped
½ cup celery, finely chopped
½ cup green bell pepper, finely chopped
½ cup red bell pepper, finely chopped
2 tsp. GOYA® Minced Garlic or 4 cloves fresh garlic, minced
2 tsp. fresh parsley, minced
2 tbsp. fresh cilantro, minced
¾ cup GOYA® Coconut Milk
12 oz. jumbo lump crab meat
2 cups cooked CANILLA® Extra Long Grain Rice
Directions
| 1. | In skillet, heat Achiotina on medium high. Cook onion, leek, celery, peppers, and garlic until onion is translucent (about 10 minutes). Stir in coconut milk and crab meat and cook for 5 minutes on low. |
| 2. | Serve with rice. |
Serves 4
Origin: Brazil
Origin: Brazil
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