Crab with green rice

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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Ingredients

225g white long-grain rice
500g canned tomatillos, drained (or substitute fresh)
1 large bunch fresh coriander, chopped
3 tbsp Olive oil
3 garlic cloves, crushed
1 onion, roughly chopped
3 poblano or other fresh green chillies, seeds removed, chopped
500g crab meat
300ml fish stock
60ml dry white wine
salt and fresh ground black pepper
1 small bunch Spring onions, sliced, to garnish

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