Name: Stewed Crab Rice (Arroz con Jueyes)
Prep time: 30 min
Total time: 45 min
Yield: Yield: 4 to 6 servings
Cuisine: puerto rican
Ingredients: 1 tsp kosher salt; ½ tsp dried oregano; ½ cup [120 ml] tomato sauce; 2 tsp store-bought or homemade Sazón Seasoning; 1 ripe plantain, sliced, for garnish (optional); 2 cups [400 g] short-grain white rice; 1 lb [455 g] lump crab meat; 2½ cups [600 ml] fish stock, chicken broth, or water; ¼ tsp freshly ground black pepper; 1 large ripe avocado, sliced, for garnish (optional); 3 Tbsp olive oil; 1 small yellow onion, chopped; ¼ cup [40 g] chopped pimentos; ¼ cup [60 ml] Sofrito; 2 garlic cloves, minced; 3 Tbsp whole pimento-stuffed olives; 3 fresh cilantro sprigs, finely chopped; 3 fresh culantro leaves, finely chopped; 1½ tsp ground cumin; 2 dried bay leaves

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
45 min

Appears in

Islas

By Von Diaz

Published 2024

About

Best when eaten at a beachside kiosko, especially La Comay in Piñones, arroz con jueyes is traditionally made with small land crabs whose shells can be soft enough to eat. It’s a great example of a recipe that is quick and easy but also incredibly flavorful. For ease, this recipe uses lump crab meat.

Ingredients

3 Tbsp olive oil
1 small yellow onion, chopped
¼ cup [

Method

In a deep, heavy-bottomed pot or Dutch oven over medium-high, heat the oil until shimmering, 1 to 2 minutes. Add the onion and sofrito and sauté until the mixture begins to darken in color and emits a strong aroma, 5 to 7 minutes.

Add the pimentos, garlic, olives, cilantro, culantro, cumin, bay leaves, sazón, oregano, tomato sauce, pepper, and salt and mix well. Sauté for 2 to 3 minutes

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Stewed Crab Rice

Arroz con Jueyes

Ingredients

Method

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