Arroz Al Horno An Oven Baked Spanish Rice Recipes

ARROZ AL HORNO (BAKED SPANISH RICE)

Steps:

• Preheat oven to 350 degrees.
• Heat oil in pan on medium; sauté pork for 3 minutes.
• Add potato rounds; saute for 3 minutes.
• Add the chickpeas and tomatoes.
• Lower the heat and cook gently for 5-7 minutes.
• Mix in chorizo and rice; stir well.
• Pour in stock and crumbled saffron.
• Bring to boil.
• Place mixture in a casserole dish; cover.
• Place a halved garlic head on top.
• Bake in a medium oven for about 45 minutes.
• Remove garlic head before serving.
• Taste for salt preferences.

ARROZ AL HORNO (SPANISH BAKED RICE)

Steps:

• Preheat oven to 325F.
• Drain the chickpeas but reserve the liquid. Add chicken broth to the liquid to make 2 cups. Measure out 1 1/2 cups of chickpeas and set aside.
• Peel the half potato, and cut into 1/8 inch slices. Turn the garlic head on its side and slice off a small amount of the top, just until the cloves show thru. Set aside.
• Heat the oil in an 8 inch shallow, flame-proof casserole. Saute the onion unitl it is wilted. Add the chopped tomato and cook for 3 minutes. Add the garlic, then the potato slices and paprika, and cook for 2-3 minutes more.
• Stir in the rice and cook, stirring, for 5 minutes. Add the saffron, chickpeas and reserved liquid/broth, season with salt to taste.
• Bring to a boil, then reduce flame to medium-high, and simmer uncovered, stirring occasionally, for 5 minutes until the rice is no longer soupy but some liquid still remains.
• Place the head of garlic in the center of the casserole, cut side up. (This is for decorative purposes only). Arrange the chorizo slices on top of the rice. Bake for 20 minutes.
• Remove from oven and cover the casserole dish lightly with foil. Let rest for 5-10 minutes before serving.