Put the rice in a heatproof bowl, pour in boiling water to cover and let 20 minutes staan. Drain well.
Put the tomatillos in a food processor or blender and process until smooth.
Finely chop half the coriander and add the tomatillo puree with onion, chili peppers and garlic.
Process again until smooth.
Heat the oil in a large pan.
Add the rice and cook over medium heat for 5 minutes, until all the oil has been absorbed.
Stir occasionally stabbing prevent the rice shape.
Stir in the tomatillos mixture with crab meat, broth and wine.
Cover and cook on low heat for about 20 minutes or until all the liquid is absorbed.
Stir occasionally and add a little more liquid, When the rice begins to stick to the pan.
Add salt, spoon into a serving dish and garnish with the remaining cilantro and sliced scallions.
0 servings