Rice with Crab

3/4 c Long Grain Rice

1/4 c Onion; Finely Chopped, 1 sm.

1 ea Clove Garlic; Minced

2 tb Cooking Oil

1 1/4 c Water

8 oz Tomatoes; Cut up, 1 can

1 1/2 ts Instant Chicken Bouillon

1/4 ts Salt

1 x Hot Pepper Sauce; To Taste

1/2 c Frozen Peas

7 1/2 oz Crab Meat; 1 can, *, OR

7 1/2 oz Frozen Shrimp; **

2 tb Sherry; Dry

* Crab meat should be drained, broken into chunks,and the cartilage removed. ** Shrimp should be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat. Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce. Cover and simmer about 15 minutes or till most of the liquid is absorbed. Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve.