Name: Savory Spanish Baked Rice (Arroz al Horno) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1/2 pound pork ribs, cut into small individual pieces; 2 Spanish chorizo sausages, sliced into rounds; 1 whole head of garlic, outer papery skin removed and top sliced off; 1 cup canned chickpeas, rinsed and drained; 1 medium tomato, grated; 1.5 cups short-grain Bomba rice; 3 cups hot chicken broth; 1/2 teaspoon saffron threads; 1 medium tomato, sliced into rounds for topping; 1 teaspoon salt

This comforting Spanish baked rice (Arroz al horno) is ready in just 65 minutes and delivers rich, savory clay-pot flavor. Packed with tender pork, smoky chorizo, and hearty chickpeas, it is a traditional Valencian classic. Serve it hot straight from the oven with a side of garlic aioli for an authentic homestyle feast.

Instructions

0/7

Preheat your oven to 400°F (200°C) and steep the saffron threads in the hot chicken broth for 10 minutes to release their flavor and vibrant golden color.

Heat the olive oil in a large oven-safe skillet or traditional clay baker over medium-high heat. Add the pork ribs and sear until they are deeply browned on all sides, about 5 to 7 minutes.

Add the sliced chorizo and the whole head of garlic directly to the center of the pan. Sauté for another 3 minutes until the chorizo releases its smoky oils and the garlic becomes highly fragrant.

Stir in the grated tomato and cooked chickpeas, cooking for 2 minutes until the tomato reduces. Add the Bomba rice to the pan, stirring constantly for 2 minutes to toast the grains and coat them in the flavorful oils.

Pour in the saffron-infused hot chicken broth and season with salt, stirring once to distribute the ingredients. Arrange the fresh tomato slices on top of the rice surrounding the central garlic head.

Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, or until the liquid is fully absorbed and the rice is tender.

Remove from the oven and let the dish rest for 5 minutes to let the bottom crust set. Serve family-style directly from the baking dish with lemon wedges on the side.