Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crack the crab and remove the meat. Carefully pick through the meat to make sure there are no remaining bits of shell. | 2. Chop up the vegetables and fry them in the oil until they are soft. Stir in the tomato paste and seasonings, adding a little more oil if you need to. Saute for a few minutes until the flavors are incorporated. | 3. Add three cups of water (I used non-traditional crab stock) and bring to a boil. Add the pigeon peas and crab and let boil for five minutes or so. | 4. Add the rice (you can also add more water if the mixture looks too dry), return to a boil, then reduce heat and cover. Let simmer until all the liquid has been absorbed (about 20 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	1		chopped	64.0	14.944	1.76	0.16
red bell pepper	1		chopped	-	-	-	-
tomato paste	5	tablespoons		65.6	15.128	3.4560000000000004	0.376
salt pepper				-	-	-	-
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
water	4	cups		0.0	0.0	0.0	0.0
grain rice	2	cups		-	-	-	-
pigeon pea	2	cups	canned	1406.3	257.39799999999997	88.97	6.109
crab	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.