Arroz Al Horno (Baked Spanish Rice)

Recipe posted for ZWT5 from Top Tours of Spain site.

• Ready In: 1 hr 10 mins
• Serves: 6

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.