Arroz Al Horno (Baked Spanish Rice) |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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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 |
Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in pan on medium; sauté pork for 3 minutes.
3. Add potato rounds; saute for 3 minutes.
4. Add the chickpeas and tomatoes.
5. Lower the heat and cook gently for 5-7 minutes.
6. Mix in chorizo and rice; stir well.
7. Pour in stock and crumbled saffron.
8. Bring to boil.
9. Place mixture in a casserole dish; cover.
10. Place a halved garlic head on top.
11. Bake in a medium oven for about 45 minutes.
12. Remove garlic head before serving.
13. Taste for salt preferences.
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