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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish. Ingredients:
2 tablespoons olive oil |
1/2 onion, chopped |
2 garlic cloves, minced |
3 tablespoons pimento paste (optional) |
1/4 cup fresh parsley, chopped |
1 (5 ounce) can clams, undrained |
1 1/4 cups short-grain rice |
1 1/4 cups canned tomatoes, pureed |
Directions:
1. In a saucepan, cook onion and garlic in oil until tender.
2. Add pimento paste and parsley. Cook for a couple of minutes.
3. Drain clams but reserving liquid.
4. Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
5. Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
6. Add salt if necessary.
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