4 medium yellow pimientos
3 tablespoons olive oil
2 cloves garlic, minced
1 cup uncooked rice
2 cups water
200g spinach cut into strips
6 fillets of anchovies in brine, drained
2 hard-boiled eggs, peeled and chopped
2 tablespoons vinegar
Salt to taste
Chives for garnish
4 medium yellow pimientos
3 tablespoons olive oil
2 cloves garlic, minced
1 cup uncooked rice
2 cups water
200g spinach cut into strips
6 fillets of anchovies in brine, drained
2 hard-boiled eggs, peeled and chopped
2 tablespoons vinegar
Salt to taste
Chives for garnish
In a large saucepan, bring 3 liters of cold water to a boil
Add the pimientos and cook for 10 minutes or until slightly tender
Drain and let cool
Cut each pimiento in half lengthwise and remove seeds. Reserve
In a medium saucepan, heat the olive oil over medium heat
Add the garlic and rice; stir to combine and cook for 2 minutes or until the garlic is softened
Add water and cook for 20 minutes or until the rice is tender
Stir in spinach, cover, and let rest for 5 minutes
Add the chopped anchovies, eggs, vinegar, and stir to combine
Season with salt and distribute among the pimiento halves
If desired, warm in a hot oven (400°F) for 20 minutes
Transfer to a serving dish, garnish with chives, and serve.
