Arroz Al Horno (Baked Spanish Rice)

Total Time
1hr 10mins
Prep 5 mins
Cook 1 hr 5 mins

Recipe posted for ZWT5 from Top Tours of Spain site.

Ingredients Nutrition


  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.
Most Helpful

Receta de magnifico! It can be a one meal in itself but we also served it with Spanish Chicken With Chorizo and Chickpeas along with Classic Saffron Rice. I used ground beef though when I fried it in extra virgin olive oil then added the rest if the ingredients and also used fresh vined tomatoes. After baking, it looked so nice! Muchas gracias!Made for ZWT5.

Pneuma May 16, 2009

Receta de Fantasic as they say in spain! very filling and extremely tasty. I changed a couple of things, I put in chopped tinned plum tomatos due to a lack of fresh ones (I like cherry toms and would have had to use loads!) and I cut down the amount of rice used from 4 cups to 1 cup as it would have exploded out of my casserole dish! The chorizo just flavoured the dish so well. This would make a perfect winter warmer without being too heavy! fabuloso!

Mand1642 May 12, 2009