RINSE the rice under cold running water until it stops running white. Drain and let dry for ten minutes, then sauté the rice in hot oil. Once the rice is browned, remove excess oil and add the chopped onion and garlic. Stir-fry for one minute and add the blended and strained tomato. Add chicken broth, cilantro and parsley, then chorizo and clams. Season with salt to taste and the serrano chile. TAP, when the rice absorbs half of the broth, and cook for five minutes and turn off. Note: the broth should be one point higher in salt so that the rice is well seasoned. Translated with www.DeepL.com/Translator (free version)