6 tablespoons olive oil
2 tablespoons chicken bouillon granules
2 cloves garlic, minced
6 slices white and black rotini bread, torn into pieces
2 cups sliced baguette
1 (15 ounce) can sliced albondigas, drained
2 cups uncooked instant rice
1/2 cup chopped spinach
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Place sandwich cubes in a 9x13 inch baking dish. Spread 1/2 cup of chicken bouillon granules over the top of the bread cubes. Place a wedge of garlic over the bread. Brush with black salt.
Stir bread cubes and garlic into the broth. Mix together the bread cubes and 1/2 cup of chicken bouillon. Sprinkle flour over all; stir. Pour the half of chicken broth over the bread cubes. Repeat with all of the remaining bread cubes.
Place the rice over the top and sprinkle the remaining 1/2 cup of chicken bouillon granules over the rice. Sprinkle spinach over the rice. Sprinkle with parsley.
Cover with a slice of toast. Bake at 350 degrees F (175 degrees C) for 25 minutes.