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Arroz Al Horno (Baked Spanish Rice)

Arroz Al Horno (Baked Spanish Rice) Recipe

Recipe posted for ZWT5 from Top Tours of Spain site.
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Prep Time 5 mins
Cook Time 1 hr 5 mins
Course Side Dish
Cuisine Spanish
Calories 923.6 kcal

Ingredients
  

  • 2 tablespoons olive oil, add more if necessary later
  • 1/2 lb ground pork
  • 1 potato, sliced into 1/4 inch thick rounds
  • 1 cup chickpeas
  • 2 tomatoes, skinned and chopped
  • 2 chorizo sausages, thickly sliced
  • 4 cups rice
  • 8 cups chicken stock
  • 3 saffron strands, crumbled
  • 1 head garlic
  • salt

Instructions
 

  • 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.

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Nutrition

Serving: 638gCalories: 923.6kcalCarbohydrates: 135gProtein: 34.9gFat: 25.2gSaturated Fat: 7.7gCholesterol: 62.8mgSodium: 859.1mgFiber: 5.1gSugar: 6.5g
Keyword < 4 Hours, European, Meat, One-Dish Meal, Pork, Portuguese, Rice, Spanish
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