Ingredients

• Seafood Pan: 2 Cans
• Onions: 2
• Rice: 2 tea cups
• Olive oil
• Chili Pepper: 1
• Salt
• Chopped parsley

Preparation

Boil the rice in salt water. Sauté the onions and chili peppers, cut very small (brunuaise). Once the rice is cooked, strain and place it in the pan where the vegetables were sauteed. Add the cans of seafood casserole and heat all the ingredients together for 3 minutes. Sprinkle the chopped parsley on top before serving.