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4
servingsEasy
Published 1966
Cook the scallions and pepper in the oil for three minutes. Add the rice and cook, stirring, for three minutes longer.
Add the tomatoes, tomato juice and one cup clam juice. If necessary, add enough water to make the cup of liquid. Season the mixture with salt to taste and chili powder; cover. Simmer for twenty minutes, or until rice is tender. Stir in