Ingredientes para Arroz Al Horno Baked Spanish Rice
- 2 tablespoons olive oil
- 1 pound diced pork
- 2 medium potatoes
- 1 (15 ounce) can chickpeas
- 1 (14.5 ounce) can diced tomatoes
- 4 ounces chorizo sausage
- 1½ cups uncooked long grain rice
- 4 cups hot chicken or vegetable stock
- ¼ teaspoon saffron threads
- 1 whole head garlic
- salt, to taste
- ½ cup chopped onion
- fresh ground black pepper, to taste
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Cómo preparar Arroz Al Horno Baked Spanish Rice
- Preheat oven to 350°F (175°C).
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add 1 lb of diced pork and sauté for 3 minutes, until lightly browned.
- Add 2 medium potatoes, peeled and cut into 1-inch rounds. Sauté for 3 minutes.
- Stir in 1 (15-ounce) can of chickpeas (drained and rinsed), 1 (14.5-ounce) can of diced tomatoes (undrained), and 1/2 cup chopped onion.
- Lower heat to low and cook gently for 5-7 minutes, stirring occasionally, until slightly softened.
- Add 4 ounces of chorizo sausage, removed from casing and crumbled, and 1 1/2 cups of uncooked long-grain rice. Stir well to combine.
- Pour in 4 cups of hot chicken or vegetable stock and 1/4 teaspoon of saffron threads. Bring to a boil.
- Transfer the mixture to a greased 9x13 inch casserole dish.
- Cover the dish with aluminum foil.
- Place one whole unpeeled head of garlic, cut in half horizontally, on top of the rice.
- Bake in the preheated oven for 45 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from oven and let stand for 5 minutes before removing the garlic head.
- Fluff the rice with a fork and season with salt and freshly ground black pepper to taste. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
26g
Fat
38g
Carbs
44g
