INGREDIENTS:
4 tablespoons annatto oil 12 crabs, cooked, or 1 pound lump crabmeat 1/2 cup Basic Recaito
1/2 cup manzanilla olives, chopped 1 cup tomato sauce 3 cups parboiled long-grain rice
4 to 4-1/2 cups boiling water (you can use the same water used to cook the crabs)1 Heat the oil in a large pot with a tight-fitting lid. Add the crabs or crabmeat, recaito, olives, and tomato sauce. Saute over medium heat for 2 to 3 minutes. Add the rice and water; bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, or until the rice is cooked.
