Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Crab | 100g cooked | 97 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Annatto | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons annatto oil
- 12 crabs, cooked, or 1 pound lump crabmeat
- ½ cup basic recaito (sofrito)
- ½ cup manzanilla olives, chopped
- 1 cup tomato sauce
- 3 cups parboiled long-grain rice
- 4 to 4½ cups boiling water (you can use the same water used to cook the crabs)
Directions
Heat the oil in a large pot with a tight-fitting lid.
Add the crabs or crabmeat, recaito, olives, and tomato sauce.
Saute over medium heat for 2 to 3 minutes.
Add the rice and water; bring to a boil.
Reduce the heat, cover, and simmer for 20 minutes, or until the rice is cooked.
Category:Cathy's Recipes
Category:Crab Recipes
Category:Green olive Recipes
Category:Converted rice Recipes
Category:Tomato Recipes