3/4 c Long Grain Rice 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Clove Garlic; Minced 2 tb Cooking Oil 1 1/4 c Water 8 oz Tomatoes; Cut up, 1 can 1 1/2 ts Instant Chicken Bouillon 1/4 ts Salt 1 x Hot Pepper Sauce; To Taste 1/2 c Frozen Peas 7 1/2 oz Crab Meat; 1 can, *, OR 7 1/2 oz Frozen Shrimp; ** 2 tb Sherry; Dry * Crab meat should be drained, broken into chunks,and the cartilage removed. ** Shrimp should be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat. Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce. Cover and simmer about 15 minutes or till most of the liquid is absorbed. Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve.