Arroz Al Horno Baked Spanish Rice Recipe

Ingredients for Arroz Al Horno Baked Spanish Rice

• Olive Oil
• Ground Pork
• Potato
• 1 (15-ounce) can chickpeas (drained and rinsed)
• 1 (14.5-ounce) can diced tomatoes (undrained)
• Chorizo Sausages
• 1 1/2 cups uncooked long-grain rice
• Chicken Stock
• Saffron Strands
• Garlic
• Salt

How to Make Arroz Al Horno Baked Spanish Rice

1. Preheat oven to 350°F (175°C).
2. Heat 2 tablespoons of olive oil in a large pan over medium heat.
3. Add 1 lb of diced pork and sauté for 3 minutes, until lightly browned.
4. Add 2 medium potatoes, peeled and cut into 1-inch rounds. Sauté for 3 minutes.
5. 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.
6. Lower heat to low and cook gently for 5-7 minutes, stirring occasionally, until slightly softened.
7. 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.
8. Pour in 4 cups of hot chicken or vegetable stock and 1/4 teaspoon of saffron threads. Bring to a boil.
9. Transfer the mixture to a greased 9x13 inch casserole dish.
10. Cover the dish with aluminum foil.
11. Place one whole unpeeled head of garlic, cut in half horizontally, on top of the rice.
12. Bake in the preheated oven for 45 minutes, or until the rice is cooked through and the liquid is absorbed.
13. Remove from oven and let stand for 5 minutes before removing the garlic head.
14. Fluff the rice with a fork and season with salt and freshly ground black pepper to taste. Serve hot and enjoy!