Food by Mom -- Cheesy Rice with crabmeat

My husband and I have developed a new comfort food this winter, something that is easy to fix, hearty and comforting after a cold day or frustrating day -- Cheesy Rice. And this week we made a variation of it which was especially good.

1 cup uncooked rice

2 cups water

finely chopped onion and garlic -- to taste

6 oz. crabmeat -- we are able to get terrific fresh crabmeat, but you can if you must use frozen

1 1/2 C. grated sharp cheddar cheese

1 tsp Worcestershire sauce

Cook the rice using the 2 cups of water and your preferred method. You can use chicken stock for all or part of the water.

Spear the cooked rice in a buttered baking dish or 8-9" square pan.

Saute the chopped onion and garlic in butter until the onion is translucent. We also added chopped mushrooms. Sprinkle with salt and pepper. 

In a bowl stir together the onion mixture and the crabmeat. Stir in Worcestershire sauce. Stir in 1 Cup of the cheese. 

Spread the crab and cheese mixture over the rice. Sprinkle with remaining cheese.

Bake at 350F for 30 minutes, until cheese is bubbling and brown.


© Cheryl Fuller, 2007. All  rights reserved.