Baked Rice (arroz Al Horno)

Baked Rice, or Arroz al Horno, is a traditional dish from Valencian cuisine that combines rice, vegetables, and meat in a delicious and hearty casserole. This recipe is perfect for a comforting family meal or a gathering with friends.

Baked Rice (arroz Al Horno)

Ingredients

  • 2 cups short-grain rice
  • 4 cups chicken or vegetable broth
  • 1 onion, finely chopped
  • 2 tomatoes, grated
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 8 oz chorizo, sliced
  • 8 oz pork ribs, cut into small pieces
  • 1/2 cup peas
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic. Sauté until the vegetables are soft.
  3. Add the chorizo and pork ribs to the skillet. Cook until the meat is browned.
  4. Stir in the grated tomatoes and cook for a few minutes.
  5. Add the rice and peas to the skillet. Stir to combine with the meat and vegetables.
  6. Transfer the mixture to a large baking dish. Pour the broth over the rice mixture.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the rice is cooked and the top is golden brown.
  9. Let the baked rice rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
45g
Fat
12g

Supplies

Large skillet Large baking dish Aluminum foil

Tools

Oven Cutting board Knife Grater

Serving suggestions

Serve the baked rice with a side salad and crusty bread for a complete meal.

Tips & tricks

For a smoky flavor, you can use smoked paprika or add a small amount of saffron to the rice mixture before baking.

Cost

$15