Arroz al Horno, an Oven-Baked Spanish Rice Recipe
This baked Spanish rice dish, named Arroz al Horno, includes pork, morcilla blood sausage, garlic, tomatoes, potatoes, and garbanzo beans.
- Serves: 6 persons
- 1pound lean pork
- ½pound morcilla, or blood sausage
- 1bulb garlic
- 2medium tomatoes
- 1 ½cups rice
- 4cups beef broth
- 2medium potatoes
- 4ounces cooked garbanzo beans
- ½cup olive oil, divided, plus more if needed
Step 1Cut the fresh pork into cubes, approximately 3/4 inch. Cut the morcilla sausage into thick slices.
Step 2Cut tomatoes into slices, approximately 1/3-inch thick. Peel potatoes and cut into slices approximately 1/4-inch thick.
Step 3Pour 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.
Step 4Add the rice into the pan and stir the contents of the frying pan. Add olive oil if necessary.
Step 5Pour the broth and sprinkle the chickpeas around the dish. Simmer for 10 minutes while you fry the potatoes. Add more broth if necessary.
Step 6Heat oven to 375 F.
Step 7In 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.
Step 8Add 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.