Forktionary

Arroz Al Horno Baked Spanish Rice Recipe

Experience the rich flavors of Spain with this authentic Arroz al Horno recipe! This comforting baked rice dish, inspired by a top Spanish tour guide, combines savory pork, hearty chickpeas, and vibrant chorizo for a truly unforgettable culinary journey. Perfect for a weekend feast or a special occasion, this recipe is surprisingly easy to make and delivers incredible results.

Prep Time 20 mins
Cook Time 70 mins
Calories 923.6 kcal
Protein 69g
Rating 4.5 (2 Reviews)
Arroz Al Horno Baked Spanish Rice 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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!

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

26g

Fat

38g

Carbs

44g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes European Mediterranean Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Pork Rice Spanish European Portuguese One Dish Meal Meat Pasta Rice And Grains 4 Hours Or Less