How to cook
Finely chop the onion and clean the spinach. Put the spinach in a pan with a little oil to saute until it deflates. Separately, braise the onion in 3-4 tablespoons oil. When fried, add the rice and stir for 1 minute.
Add the dissolved in 3 cups water stock, adding 2 cups first and once absorbed, make up the third cup.
Add the spinach and stir until the rice is ready. Season with spices and cover tightly with a lid for 15 minutes.
You can serve with boiled eggs and slices of lemon if you like.