Portuguese Clam Rice - cooking recipe

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

Preparation

In a saucepan, cook onion and garlic in oil until tender.
Add pimento paste and parsley. Cook for a couple of minutes.
Drain clams but reserving liquid.
Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
Add salt if necessary.