ARROZ AL HORNO (SPANISH BAKED RICE)
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
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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