brazilian

Brazilian Crab and Coconut Rice Bake

Name: Brazilian Crab and Coconut Rice Bake
Yield: 1 serving
Cuisine: brazilian
Ingredients: 56 g white rice, dry; 119 g coconut milk (canned); 64 g water; 104 g crabmeat, cooked; 8 g olive oil; 48 g yellow onion, finely chopped; 5 g garlic, minced; 12 g lime juice; 6 g cilantro, chopped; 2 g smoked paprika; 0.8 g salt

This baked dish pairs white rice, dry with coconut milk, crabmeat, cooked and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

29 g Protein

57 g Carbohydrates

36 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

56g white rice, dry 204 kcal
119g coconut milk (canned) 234 kcal
64g water 0 kcal
104g crabmeat, cooked 104 kcal
8g olive oil 71 kcal
48g yellow onion, finely chopped 19 kcal
5g garlic, minced 7 kcal
12g lime juice 4 kcal
6g cilantro, chopped 2 kcal
0.8 tsp (2g) smoked paprika 6 kcal
0.4 tsp (1g) salt 0 kcal

Cooking instructions

white ricewater
Preheat the oven to 400F. Rinse the rice under cool water until it runs mostly clear.
olive oilyellow oniongarlic
In a small oven-safe pot or ramekin, heat olive oil over medium heat. Saute onion for 2 minutes, then add garlic and cook 30 seconds.
white ricecoconut milk (canned)watersmoked paprikasalt
Stir in the rice, paprika, and salt. Toast for 1 minute, then add coconut milk and water. Bring to a simmer.
Cover tightly (lid or foil) and bake 20 minutes. Remove from oven and rest covered 5 minutes.
white ricecrabmeatlime juice
Fluff the rice with a fork. Fold in crabmeat and lime juice, then return to the hot oven (uncovered) for 5 minutes to warm through.
cilantro
Top with chopped cilantro and serve hot.