Portuguese Clam Rice

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. 1

   In a saucepan, cook onion and garlic in oil until tender.

2. 2

   Add pimento paste and parsley. Cook for a couple of minutes.

3. 3

   Drain clams but reserving liquid.

4. 4

   Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.

5. 5

   Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.

6. 6

   Add salt if necessary.