- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 45 minutes plus 30 mins soaking time for rice
- Effort: easy
- 225 g white long grain rice
- 500 g canned tomatillos, drained (or substitute fresh)
- 1 large bunches fresh coriander, chopped
- 3 tbsp olive oil
- 3 cloves garlic, crushed
- 1 onion, roughly chopped
- 3 poblano or other green chillies, seeds removed, chopped
- 500 g crab meat
- 300 ml fish stock
- 60 ml dry white wine
- black pepper
- 1 small bunches spring onions, sliced, to garnish
1. Put the rice in a heatproof bowl, pour over boiling water to cover, and leave to stand for 20 minutes before draining.
2. Put the tomatillos in a food processor or blender and process until smooth.
3. Chop half the coriander and add to the tomatillo puree. Process again until smooth.
4. Heat the oil in a large saucepan and fry the garlic, onions and chilli over a gentle heat until softened.
5. Add the rice and cook for a further 5 minutes, until all the oil has been absorbed, stirring occasionally to prevent the rice from sticking.
6. Stir in the tomatillo mixture, the crabmeat, stock and wine. Cover and cook over a low heat for about 20 minutes or until the liquid has been absorbed. Stir occasionally and add a little more liquid if the rice starts to stick to the pan.
7. Season to taste, then spoon into a serving dish and serve immediately, garnished with the remaining coriander and the sliced spring onions. Green salad and lime wedges make good accompaniments to this dish.
Rate This Recipe