Best Arroz Al Horno Baked Rice Recipes

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ARROZ AL HORNO, AN OVEN-BAKED SPANISH RICE RECIPE



Arroz al Horno, an Oven-Baked Spanish Rice Recipe image

This baked Spanish rice dish, named Arroz al Horno, includes pork, morcilla blood sausage, garlic, tomatoes, potatoes, and garbanzo beans.

Provided by Lisa & Tony Sierra

Categories     Entree     Dinner

Time 50m

Yield 6

Number Of Ingredients 9

1 pound lean pork
1/2 pound morcilla, or blood sausage
1 bulb garlic
2 medium tomatoes
1 1/2 cups rice
4 cups beef broth
2 medium potatoes
4 ounces cooked garbanzo beans
1/2 cup olive oil, divided, plus more if needed

Steps:

  • Cut the fresh pork into cubes, approximately 3/4 inch. Cut the morcilla sausage into thick slices.
  • Cut tomatoes into slices, approximately 1/3-inch thick. Peel potatoes and cut into slices approximately 1/4-inch thick.
  • Pour a few tablespoons of olive oil into the casserole dish and heat. When it is hot enough, fry the pork, sausage slices and whole head of garlic. Add slices of one tomato into the pan and stir.
  • Add the rice into the pan and stir the contents of the frying pan. Add olive oil if necessary.
  • Pour the broth and sprinkle the chickpeas around the dish. Simmer for 10 minutes while you fry the potatoes. Add more broth if necessary.
  • Heat oven to 375 F.
  • In a small frying pan, heat approximately half an inch of olive oil. When hot enough, add the potato slices. Lightly fry them and remove the potatoes.
  • Add the rest of the tomato in the dish, laying slices on top. Place potato slices on top of the rice. Cover and bake the meal in the oven until golden brown.

Nutrition Facts : Calories 648 kcal, Carbohydrate 33 g, Cholesterol 112 mg, Fiber 4 g, Protein 32 g, SaturatedFat 12 g, Sodium 906 mg, Sugar 3 g, Fat 43 g, ServingSize 6 servings, UnsaturatedFat 0 g

ARROZ AL HORNO (BAKED SPANISH RICE)



Arroz Al Horno (Baked Spanish Rice) image

Make and share this Arroz Al Horno (Baked Spanish Rice) recipe from Food.com.

Provided by WiGal

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

ARROZ AL HORNO (BAKED RICE)



Arroz al horno (baked rice) image

Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 15

2 tbsp extra virgin olive oil , plus extra to serve
800g thick pork belly pork slices (about 8-10 slices), halved
150g black pudding , roughly chopped
100g chunky bacon lardons
1 onion , finely chopped
2 red peppers , halved, deseeded and sliced
1 plum tomato , chopped
8 garlic cloves , roughly chopped
4 tsp smoked paprika
¼-½ tsp dried chilli flakes
½ x 400g can white beans , drained (you can use haricot, butter beans or cannellini)
1.2l chicken stock
6 thyme or rosemary sprigs
375g paella rice
1 lemon , juiced (optional)

Steps:

  • Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
  • Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it's not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
  • Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium

ARROZ AL HORNO - OVEN BAKED RICE RECIPE



Arroz al Horno - Oven Baked Rice Recipe image

Yield 4

Number Of Ingredients 11

1/2 kg lean pork (or ribs)
4 blood sausage (morcilla)
4 slices of fresh bacon
1 head garlic
300 gr rice
600 ml chicken or beef broth
2 medium tomatoes
2 medium potatoes
100 gr cooked garbanzo beans (chickpeas)
3 spoons of olive oil
https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-horno-ingredients.jpg

Steps:

  • Cut the fresh pork into cubes
  • Cut tomatoes and potatoes into slices
  • Fry sausage, bacon and pork until brown
  • https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-7.jpg
  • Add unpeeled garlic and fry 2-3 minutes
  • https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-6.jpg
  • Add tomatoes and fry for 2-3 minutes
  • Add rice, chickpeas, and broth and stir well, cook for about 10 minutes
  • https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-5.jpg
  • Fry potatoes in a separate pan
  • https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-3.jpg
  • Heat oven to 200C / 375F
  • Place potatoes, tomato slices and sausages on top of dish. Cover and bake in the oven until golden brown.
  • https://valencianfoodie.com/wp-content/uploads/2018/12/Arroz-al-Horno-Oven-Baked-Rice-Recipe-2.jpg

ARROZ AL HORNO (SPANISH BAKED RICE)



Arroz al Horno (Spanish Baked Rice) image

This rice casserole is served with a whole head of garlic peeking out from the center, but you usually don't eat it. Be sure to use SHORT GRAIN rice for this recipe. Sushi rice is one type of short-grain rice. Arborio is a medium-grain rice and would be ok in this recipe as well. Traditionally, this dish is made using blood sausage, and not chorizo. But I subbed the chorizo because blood sausage may be hard to find in the US, and in case some of you say "ewww". (But believe me, it's good stuff...)

Provided by Lori Loucas @jostlori

Categories     Rice Sides

Number Of Ingredients 11

1 can(s) chickpeas, 15 oz
1/4 cup(s) olive oil
1/2 medium onion, chopped
1/2 medium tomato, finely chopped
2 clove(s) garlic, minced
1/2 medium potato
1/4 teaspoon(s) paprika, sweet
1 cup(s) short-grain rice
5 - strands saffron
1 - whole head garlic, unpeeled
2 ounce(s) chorizo, in 1/4 inch slices

Steps:

  • Preheat oven to 325F.
  • Drain the chickpeas but reserve the liquid. Add chicken broth to the liquid to make 2 cups. Measure out 1 1/2 cups of chickpeas and set aside.
  • Peel the half potato, and cut into 1/8 inch slices. Turn the garlic head on its side and slice off a small amount of the top, just until the cloves show thru. Set aside.
  • Heat the oil in an 8 inch shallow, flame-proof casserole. Saute the onion unitl it is wilted. Add the chopped tomato and cook for 3 minutes. Add the garlic, then the potato slices and paprika, and cook for 2-3 minutes more.
  • Stir in the rice and cook, stirring, for 5 minutes. Add the saffron, chickpeas and reserved liquid/broth, season with salt to taste.
  • Bring to a boil, then reduce flame to medium-high, and simmer uncovered, stirring occasionally, for 5 minutes until the rice is no longer soupy but some liquid still remains.
  • Place the head of garlic in the center of the casserole, cut side up. (This is for decorative purposes only). Arrange the chorizo slices on top of the rice. Bake for 20 minutes.
  • Remove from oven and cover the casserole dish lightly with foil. Let rest for 5-10 minutes before serving.

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What is Arroz al Horno?

Arroz al Horno is a traditional Spanish dish that literally translates to "baked rice". It is a comfort food that is typically prepared in a clay pot or casserole dish and baked in the oven. The dish is easy to prepare and can be seasoned with a variety of ingredients. It is an ideal option for large gatherings or when you want to feed a crowd.

Origins of Arroz al Horno

Arroz al Horno has its origins in the region of Valencia, Spain. The dish is believed to have been created by farmers who used the ingredients they had on hand - rice, vegetables, and meat - to create a filling meal that could be cooked in the oven.

Ingredients in Arroz al Horno

The ingredients used in Arroz al Horno can vary depending on the recipe and the region of Spain where it is prepared. Some of the traditional ingredients used in the dish include:
Rice:
Short-grain rice is typically used in Arroz al Horno. It is important to use the right type of rice because it absorbs the liquid and cooks evenly.
Meat:
Pork ribs or sausage are commonly used in Arroz al Horno. Chicken or lamb can also be used.
Vegetables:
Tomatoes, onions, peas, and peppers are some of the vegetables that are often used in the dish. Artichokes, eggplant, and zucchini are also popular additions.
Broth:
Chicken or vegetable broth is used to cook the rice and add flavor to the dish.
Spices:
Smoked paprika, saffron, and garlic are some of the spices that are commonly used to season the dish.

Preparation of Arroz al Horno

Arroz al Horno is a dish that requires little prep work but can take some time to cook in the oven. Here are the basic steps to prepare Arroz al Horno:
Step 1: Prepare the ingredients
Wash and chop the vegetables, slice the sausage or pork ribs into bite-sized pieces, and set aside. Rinse the rice and set aside.
Step 2: Brown the meat and vegetables
In a large skillet, heat oil over medium-high heat. Add the meat and cook until browned on all sides. Remove the meat from the skillet and set aside. Add the vegetables to the skillet and cook until they are softened.
Step 3: Add the rice, broth, and spices
Preheat the oven to 350°F. In a clay pot or casserole dish, add the rice, broth, and spices. Mix well. Add the browned meat and cooked vegetables to the dish.
Step 4: Bake in the oven
Cover the dish with foil and bake in the oven for about 45 minutes, or until the rice is cooked and has absorbed the liquid. Remove the foil and bake for another 15 minutes, or until the top is slightly crispy and golden brown.

Serving Arroz al Horno

Arroz al Horno is traditionally served directly from the clay pot or casserole dish. The dish is often accompanied by a salad or roasted vegetables. Some people garnish it with fresh parsley or lemon wedges for added flavor.

Variations of Arroz al Horno

There are many variations of Arroz al Horno that can be made depending on personal preferences or regional traditions. Some variations include:
Seafood:
Arroz al Horno can be made with seafood, such as shrimp or clams, instead of meat.
Vegan:
The dish can also be made vegan by using vegetable broth and omitting the meat.
Risotto-style:
Some people make Arroz al Horno in a risotto-style by adding broth a little at a time and stirring until absorbed before adding more.

Conclusion

Arroz al Horno is a delicious and hearty dish that is easy to prepare and ideal for feeding a crowd. It has its origins in Spain and has many variations depending on personal preferences and regional traditions. Regardless of how it is made, Arroz al Horno is a comfort food that is sure to please everyone at the table.

Valuable Tips for Baking Arroz al Horno (Baked Rice) Recipes

Arroz al horno or baked rice is a delicious and hearty dish that is a staple in Spanish cuisine. It is a dish that is perfect for when you want to feed a crowd or when you need to make something in advance. While arroz al horno is a fairly simple dish to make, there are some tips and tricks that will help you get the best results possible. Here are some valuable tips for baking arroz al horno recipes.
Choose the Right Rice
One of the most important things to keep in mind when making arroz al horno is choosing the right rice. You want to use a short-grain, starchy rice such as Arborio or Valencia. These types of rice are ideal for absorbing the flavorful broth and tomato sauce that the arroz al horno is baked in. If you can’t find short-grain rice, you can use medium-grain rice as a substitute, but avoid using long-grain rice as it doesn’t have enough starch to absorb the sauce properly.
Don't Overcook the Rice
When making arroz al horno, it can be tempting to overcook the rice in the hopes of creating a crispy crust. However, overcooking the rice will result in a mushy and unappetizing dish. The key to perfect arroz al horno is to cook the rice until it is just tender but still has some bite. The rice will continue to cook in the oven, so it’s important to not overcook it on the stovetop.
Use Homemade Broth
Another important tip to keep in mind when making arroz al horno is to use homemade broth instead of store-bought. Homemade broth will give your dish a richer and more complex flavor. It’s easy to make broth by simmering chicken or beef bones, vegetables, and herbs in water for a few hours. If you don’t have the time to make broth from scratch, you can use a high-quality stock as a substitute.
Layer the Ingredients
For the best results, it’s important to layer the ingredients properly when making arroz al horno. Start by spreading a layer of rice on the bottom of the baking dish. Next, add a layer of meat, followed by a layer of vegetables, and then another layer of rice. Repeat the layers until all the ingredients are used up. Make sure to evenly distribute the ingredients so that every spoonful has a bit of everything.
Cover the Dish
Covering the baking dish with foil or a lid is key to creating a perfectly cooked arroz al horno. The foil or lid will trap in the steam, helping the rice to cook evenly and preventing it from drying out. It’s important to keep the dish covered until the final 10 minutes of cooking. This will allow the top of the arroz al horno to become crispy and golden brown.
Let it Rest
After the arroz al horno is finished baking, it’s important to let it rest for 10 to 15 minutes before serving. This will allow the flavors to meld together and the rice to settle, resulting in a more cohesive dish. Additionally, letting the dish rest will make it easier to cut and serve, as it will remain hot and firm.
Add a Crispy Topping
For an extra special touch, you can add a crispy topping to your arroz al horno. This can be achieved by sprinkling breadcrumbs, sliced almonds, or shredded cheese on top of the dish during the last 10 minutes of baking. The topping will add a crunch and depth of flavor to the dish, making it even more delicious.
Adjust the Seasonings
The great thing about arroz al horno is that it’s a versatile dish that can be adjusted to suit your taste. If you like a spicier dish, add some cayenne pepper or paprika. If you prefer a milder dish, reduce the amount of garlic and spices. It’s important to taste the dish frequently as you cook, adjusting the seasonings as necessary to achieve the perfect balance of flavor. In conclusion, arroz al horno or baked rice is a delicious and satisfying dish that is perfect for feeding a crowd or making ahead of time. By following these valuable tips, you can create a perfectly cooked and flavorful arroz al horno that everyone will love. Start with the right rice, layer the ingredients properly, cover the dish, let it rest, and don’t be afraid to adjust the seasonings to suit your taste. With these tips, you’ll be making the best arroz al horno in no time!

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