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. ---------------------------------------------------------------------------
Nutrition
Ingredients
