Arroz Rojo Al Horno Recipes

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.

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

ARROZ ROJO

Steps:

• Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

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.