Arroz Atollado de Cangrejo (Crab and Coconut Creamy Rice)
Ingredients
- 2 tablespoons oil
- 1 tablespoon butter
- 1 white onion finely chopped
- 2 scallions finely chopped
- 1 red bell pepper finely chopped
- 4 cloves garlic minced
- 2 tomatoes peeled, seeded, and chopped
- 1 cup long grain white rice
- ½ cup organic vegetable broth
- ½ teaspoon ground achiote
- 2 cups coconut milk
- ½ teaspoon ground cumin
- ½ pound fresh-cooked crabmeat
- Salt and pepper to taste
- Fresh cilantro chopped
Instructions
- Heat the oil and butter in a medium pot over medium heat.
- Add the onion, scallion, pepper, garlic, and tomatoes. Cook until everything is soft, about 5 minutes.
- Add the rice, salt, and pepper and stir until well coated.
- Add the vegetable broth, achiote, coconut milk, and ground cumin. Bring to a boil for about 5 minutes, then reduce the heat to low. Cover and cook for about 25 to 30 minutes or until the rice is just tender.
- Remove from the heat, add the crab meat and stir well. Taste and adjust the seasoning. Let it sit for about 10 minutes, add fresh cilantro and serve.
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