|Rice||1 1⁄2 Cup (24 tbs) (Brand)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Diced ham||1 Cup (16 tbs)|
|Cooked peas||1 Cup (16 tbs), chilled (Fresh / Frozen)|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Tomatoes||2 Medium, sliced|
|Hard cooked eggs||3 , sliced|
Stir rice, water, salt and saffron into a large saucepan.
Bring to a vigorous boil.
Cover and simmer until liquid is absorbed, about 5 minutes.
In a large mixing bowl, combine rice, ham, peas and olives.
Add olive oil and vinegar.
Mix carefully until all ingredients are evenly coated with oil and vinegar.
Chill about 1 hour.
Spoon salad in center of large salad plate.
Cut tomato slices in half.
Arrange tomato and egg slices around salad.