Ingredients Jump to Instructions ↓

  1. 225 g white long grain rice

  2. 500 g canned tomatillos , drained (or substitute fresh)

  3. 1 large bunches fresh coriander , chopped

  4. 3 tbsp olive oil

  5. 3 cloves garlic , crushed

  6. 1 onion , roughly chopped

  7. 3 poblano or other green chillies , seeds removed, chopped

  8. 500 g crab meat

  9. 300 ml fish stock

  10. 60 ml dry white wine black pepper

  11. 1 small bunches spring onions , sliced, to garnish

Instructions Jump to Ingredients ↑

  1. Method 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.


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