Best Arroz Al Horno Baked Spanish Rice Recipes

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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, 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 (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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Arroz al horno is a traditional Spanish dish that translates to “baked rice” in English. It is a popular comfort food that is typically made with rice, vegetables, meat, and saffron. Although the recipe varies from region to region and household to household, it is commonly served in a large earthenware pot that is baked in the oven. In this article, we will explore the origins, ingredients, and cooking techniques of arroz al horno.

Origins

Arroz al horno is a dish that originated in the Valencian region of Spain, which is known for its rice cultivation. It was traditionally prepared by the farmers who worked in the rice fields and needed a hearty meal that could be easily made in a single pot. As the dish gained popularity, it spread to other parts of Spain and became a staple in Spanish cuisine. Today, it is enjoyed by people all over the world, especially in countries with a strong connection to Spanish culture.

Ingredients

Although there are many variations of arroz al horno, the basic ingredients include:

  • Rice: Short or medium-grain rice is typically used in arroz al horno. The type of rice can affect the texture and consistency of the dish.
  • Meat: Pork ribs, chorizo, and morcilla (blood sausage) are common additions to arroz al horno. However, some versions of the dish are vegetarian or use chicken instead of pork.
  • Vegetables: Potatoes, bell peppers, tomatoes, and onions are often used in arroz al horno to add flavor and texture.
  • Saffron: This aromatic spice is essential to the dish as it gives arroz al horno its distinct yellow color and flavor.
  • Broth: Chicken or vegetable broth is used to cook the rice and infuse it with flavor.

Cooking Techniques

Arroz al horno is a one-pot meal that is typically prepared in an earthenware pot called a cazuela. The ingredients are layered in the pot and then baked in the oven until the rice is tender and the flavors have melded together. The cooking process usually takes about an hour, but can vary depending on the size of the pot and the amount of ingredients used. Here are some tips for making a delicious arroz al horno:

  • Soak the rice: Before cooking the rice, it is recommended to soak it in water for at least 30 minutes. This will help the rice cook more evenly and absorb the flavors of the other ingredients.
  • Brown the meat: To add more depth of flavor to the dish, it is best to brown the meat in the cazuela before layering the other ingredients on top.
  • Layer the ingredients: Start by placing a layer of sliced potatoes at the bottom of the cazuela. Then, add a layer of rice, followed by the meat and vegetables. Repeat the layers until all of the ingredients are used up.
  • Add the broth: Pour the broth over the top of the ingredients until it just covers the rice. This will ensure that the rice is cooked evenly and has the right amount of moisture.
  • Cover and bake: Cover the cazuela with aluminum foil or a lid and bake in the oven at 375°F for about 45 minutes to an hour. The rice should be tender and the top layer slightly crispy.
  • Let it rest: Once the arroz al horno is cooked, let it rest for at least 10 minutes before serving. This allows the flavors to develop and the rice to settle.

Conclusion

Arroz al horno is a classic Spanish dish that has been enjoyed for generations. Its simple preparation, hearty ingredients, and delicious flavors make it a favorite comfort food for many. Whether you are looking for a new recipe to try or want to explore the flavors of Spanish cuisine, arroz al horno is a dish that is sure to please.

Arroz al horno or baked Spanish rice is a classic Spanish dish that is loved by many. It's a hearty and flavorful dish that is perfect for any occasion, and it's simple to prepare. However, there are some valuable tips that you should keep in mind when preparing arroz al horno to ensure that it turns out perfectly every time. In this article, we will share some of these tips that you can use to make the perfect arroz al horno.

Tip 1: Use the Right Rice

The type of rice that you use can make a big difference in the flavor and texture of your arroz al horno. Use short-grain rice, such as Valencia or Bomba rice, to achieve the authentic flavor and texture of your dish. These types of rice are also better suited for absorbing the liquid and flavors of the dish, making for a more delicious and satisfying meal.

Tip 2: Soak Your Rice

Soaking your rice before cooking it can help to remove excess starch, which can cause it to become sticky and clumpy. Soak your rice in water for at least 30 minutes before cooking, then rinse it thoroughly and drain it well.

Tip 3: Use High-Quality Ingredients

To give your arroz al horno the best possible flavor, use high-quality ingredients such as fresh tomatoes, high-quality olive oil, and fresh herb such as parsley or thyme. Also, consider using a high-quality broth or stock instead of just plain water to enrich the flavor of your dish.

Tip 4: Don't Stir Too Much

When cooking arroz al horno, it's important not to stir it too much, as this can cause the rice to become mushy and lose its texture. Instead, stir the rice gently and only when necessary to mix the ingredients. This will ensure that your rice maintains its texture and flavor.

Tip 5: Use the Right Baking Dish

The type of baking dish that you use can also affect the texture and flavor of your arroz al horno. Use a heavy-duty baking dish that can retain heat and distribute it evenly throughout the dish. A heavy-duty cast iron skillet or clay pot can be a good option.

Tip 6: Cover the Dish with Foil or a Lid

Covering your baking dish with foil or a lid is important when cooking arroz al horno, as it allows the rice to cook evenly and protects it from drying out. It also helps to lock in the flavors of the dish, making for a more flavorful and satisfying meal.

Tip 7: Let it Rest Before Serving

Allow your arroz al horno to rest for a few minutes before serving to allow the flavors to meld together and for the rice to absorb any remaining liquid. This will also make it easier to cut and serve your dish, as the rice will be firmer and less likely to fall apart.

Conclusion

Arroz al horno is a delicious and hearty Spanish dish that can be enjoyed by anyone, whether you’re a beginner or a seasoned chef. By following these valuable tips, you can make the perfect arroz al horno every time, with the authentic flavors and textures that make this dish so special. So go ahead and give it a try – your taste buds will thank you!

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