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