11/2 cup of rice
11/2 cup of water
1/2 cup of dry white wine
1/3 cup of olive oil
2 tablespoons of chopped green chili peppers
2 pounds of mussels with shells
5 cloves of garlic, minced
5 tomato halves without seeds and peels, minced
1 large onion, chopped
Salt and black pepper to taste
11/2 cup of rice
11/2 cup of water
1/2 cup of dry white wine
1/3 cup of olive oil
2 tablespoons of chopped green chili peppers
2 pounds of mussels with shells
5 cloves of garlic, minced
5 tomato halves without seeds and peels, minced
1 large onion, chopped
Salt and black pepper to taste
Clean and rinse the mussels
Reserve them
In a large skillet, heat the olive oil over medium heat
Add the garlic and onion and sauté until they start to brown
Add the tomato, white wine, and mussels
Cover and cook until the shells open
Discard any unopened shells
Separate the mussels from their shells and return them to the skillet with rice
Season with salt and pepper and cook, stirring occasionally, until the liquid evaporates and the rice is cooked
Gradually add water as needed and continue cooking and stirring until the rice is tender and slightly dry
Mix in the green chili peppers and remove from heat
Serve.
