Go-To Recipes: Skillet Crab Rice

Ingredients

1. 8 oz lump crab meat

2. 1 yellow onion chopped

3. 1 green bell pepper chopped

4. 1 celery stalk chopped

5. 1 tomato seeded and chopped

6. ½ cup long grain rice

7. ½ cup chicken stock

8. ½ cup seafood stock

9. 3 garlic cloves minced

10. 1 teaspoon salt

11. 1 teaspoon black pepper

12. 1 teaspoon garlic powder

13. 1 teaspoon onion powder

14. 1 teaspoon paprika

15. 1 teaspoon old bay seasoning

16. ¼ teaspoon cayenne pepper

17. 1 teaspoon chopped parsley

Directions

1. Pour the chicken and seafood stock into a sauce pot and bring to a boil. Once at a boil, add the rice, cover the pot, turn down the heat and allow the rice to absorb the liquid for 20 minutes.

2. Chop the onion, bell pepper, and celery into small pieces and combine in a bowl. Additionally, chop the tomato and mince the garlic and set aside in separate containers.

3. Heat two tablespoons of canola oil in a cast-iron skillet. Once hot, add the vegetables and sauté for five minutes. At the four minute mark add the minced garlic.

4. Mix in the rice and lump crab meat and add the seasonings. After stirring for several minutes, add in the chopped tomatoes, stir, cover and let simmer on low heat for five additional minutes (sprinkle the parsley on top when done).

5. Fluff, plate and serve.