large can of clams
2 cups rice
2 chicken bouillon cubes (or 1 Knorr)
1 packet Goya seasoning with saffron
Cook rice in water and clam juice, reserving some clam juice on the side.
Chop clams. Saute in olive oil with bouillon and some clam juice. Add Goya seasoning and onions, cooking through. Add parsley.
Add cooked rice to clams and mix. Add butter if desired.