2 tbsp. olive oil
1 tsp. garlic powder
1 tsp. minced onion
1 can (8 oz.) peeled tomatoes
2 1/2 c. water
1 c. UNCLE BEN'S® converted rice
1 pkg. zazon con aLafran coy a or saffron
1 doz. cherry stone clams

In pot or deep skillet oil, garlic powder, minced onion. Let it brown a little. Cut up peeled tomatoes, let cook 10 minutes. Wash clams well. Put clams in pot or skillet then put 2 1/2 cups water. Then put one cup of rice. Then put 1 package zazon con aLafran or saffron. Stir pot. Put cover on pot. Let it cook slow until clams open, water will go way slow. Yield 3 portions.