RICE:

1/2 c. extra virgin olive oil
1 medium size onion
1/2 8 oz. can stewed tomatoes
2 c. UNCLE BEN'S® rice
4 c. water
1 can drained mixed vegetables
1/4 c. linguica (optional)

Place 1/2 cup olive oil with cut up onion in saucepan. Cook over medium heat, stirring until onion is golden. Add 1/2 can of tomatoes and 4 cups of water; bring to boil.

Add salt and pepper to taste. Add the rice and cover; let simmer over low-medium heat. Add drained vegetables and 1/4 cup of chopped linguica.

Cover and let simmer (every 5 minutes or so take cover off and stir, making sure it does not burn).

LITTLE NECKS:

1 sliced large onion
1 c. white cooking wine
1/2 can stewed tomatoes
1/2 c. olive oil
1/2 c. water
2-3 lbs. fresh little necks

Place 1/2 cup of olive oil with chopprf onion in saucepan. Cook over medium heat until golden. Add 1/2 cup wine, tomatoes, and water; add salt and pepper to taste.

Let simmer, add little necks and cover. Cook just until little necks open on medium heat.