Almejas Con Arroz(Clams With Rice) - cooking recipe

Ingredients

1/4 c. olive oil
1 large onion, sliced
1 green pepper, diced
1 c. rice
2 c. stock or bouillon
1/4 tsp. saffron
4 tomatoes, peeled and chopped or 1 medium can (1 lb.) peeled tomatoes
1 tsp. salt
1 can (7 or 8 oz.) minced clams and juice
12 chopped stuffed olives

Preparation

Saute onion and green pepper in olive oil until onion is soft. Add rice; stir to glaze.
Add stock or bouillon, saffron, tomatoes, salt and clams with juice; bring to a boil.
Cook uncovered 15 minutes; add chopped olives.
Cover; let stand in warm place 10 to 15 minutes, until all liquid is absorbed and rice fluffy or can be placed in 300\u00b0 oven.
Makes 4 or 5 servings.