Almejas Con Arroz(Clams with Rice)

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° oven.

Makes 4 or 5 servings.