Arroz al Horno, an Oven-Baked Spanish Rice Recipe
A traditional baked Spanish rice, Arroz al Horno combines pork, blood sausage, garlic, tomatoes, potatoes, and garbanzo beans into a savory meal.
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Instructions
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Preheat oven to 375 F.
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Cube pork to 3/4 inch; slice morcilla sausage thickly. Slice tomatoes to 1/3 inch and peeled potatoes to 1/4 inch.
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Heat olive oil in a casserole dish; fry pork cubes, sausage slices, and the whole garlic head. Stir in one sliced tomato and the rice.
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Pour in broth, sprinkle chickpeas, and simmer for 10 minutes while frying potato slices in a separate pan with olive oil until lightly browned.
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Arrange remaining tomato slices and fried potato slices on top of the rice mixture. Cover and bake until golden brown.