Arroz Al Horno (Baked Spanish Rice)

Recipe by WiGal
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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