Directions
1Bring water to a boil with chipi-chipis and bake for ten minutes until they begin to open.
2Remove from heat, pull out a broth through a fine cloth to remove sand and dirt out and set aside.
3Discard the shells of chipi-chipis off and put them back in the broth.
4Then hogao put in a saucepan.
5Add rice, salt and pepper and cook for ten minutes.
6Add broth with chipi-chipis and cook over medium heat 20 minutes.
7If it starts to dry, reduce heat and cook slowly, until it is completely dry.