Portuguese Clam Rice

• olive oil↗2 tablespoons
• onion↗1⁄2

  chopped

• garlic cloves↗2

  minced

• pimento paste3 tablespoons

  optional

• fresh parsley↗1⁄4 cup

  chopped

• can clams↗1

  undrained

• short-grain rice↗1 1⁄4 cups
• canned tomatoes1 1⁄4 cups

  pureed

Step-by-step instructions

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.