Arroz de setas con espinacas y pan plano de ajo

Start cooking the rice

In a separate pan start sautéing the onion and garlic.

When brown, add in the sliced mushroom and spinach and cook for another 5-10 minutes while stirring.

Mix in the butter, broth, flour, mustard, and sour cream and set aside some of the liquid (about 5 tablespoons)

Let cook until thick. Meanwhile mix the liquid you set aside into the cooked rice.

Once ready, serve the mushrooms on top of the rice with a piece of garlic flatbread and sprinkle with chives