Preparation time: 50 min.
Servings: 4
INGREDIENTS
10.5 oz of rice
500 ml of chicken broth
9 oz of peas
9 oz of spinach
4 tbsp. of olive oil
1.7 oz of chopped cured ham
1 onion
1 tbsp of flour
A pinch of salt
PREPARATION
Cook the peas, ham and half of the onion in the broth for 30 minutes.
Remove the ends of the spinach and wash it.
Poach them in boiling water and strain.
Process the onion, ham, flour, olive oil, spinach and a little of the broth.
Set the cooked peas aside.
Cook for 10 minutes.
Meanwhile, cook the rice in the rest of the broth for 15 minutes, strain and place it in a mold add the peas with the previous sauce at the center of the rice.
