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