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1. Put the oil, ham, onion, tomato, ½ cup of the water, and the rice in a covered casserole.
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2. Cook, covered, in the microwave oven, stirring occasionally until the rice is almost tender ("al dente"). This will take about 15 minutes.
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3. Add more liquid if the mixture gets too dry. Add the shrimp and cook, covered, in the microwave oven until it turns a bright pink (about 4 minutes), stirring once.
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4. Add the salt, pepper, clams and their juice, the remaining water, and the egg. Heat to a simmer and serve at once.
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