cuban

Cuban Style Crab and Corn Rice Skillet

This simmered dish pairs uncooked long grain rice with crab meat, picked, corn kernels and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

39 g Protein

87 g Carbohydrates

17 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

12g olive oil 106 kcal
53g onion, diced 21 kcal
7g garlic, minced 10 kcal
71g uncooked long grain rice 259 kcal
285g chicken broth 17 kcal
71g tomato sauce 21 kcal
125g crab meat, picked 125 kcal
80g corn kernels (fresh or frozen) 69 kcal
13g lime juice 4 kcal
0.89 tsp (2g) ground cumin 8 kcal
0.89 tsp (2g) dried oregano 6 kcal

Cooking instructions

olive oiloniongarlic
Heat olive oil in a skillet over medium heat. Saute onion and garlic until translucent, 2 to 3 minutes.
uncooked long grain rice
Stir in the rice and toast 1 minute.
chicken brothtomato sauceground cumindried oregano
Add chicken broth, tomato sauce, cumin, oregano, and a pinch of salt; bring to a boil.
uncooked long grain rice
Cover, reduce heat to low, and simmer until rice is tender, 14 to 16 minutes.
crab meatcorn kernels (fresh or frozen)lime juice
Stir in corn and crab, cover 2 minutes to warm through, then finish with lime juice and serve.