Best 4 Arroz Al Horno Baked Rice Recipes

Arroz al Horno, or baked rice, is a classic Spanish dish that is made with rice, chicken, vegetables, and spices. It is a one-pot meal that is easy to make and is perfect for a weeknight dinner. This flavorful dish can be made with a variety of ingredients, so you can customize it to your own taste. The most common ingredients include rice, chicken, bell peppers, onions, garlic, tomatoes, and spices like paprika, cumin, and saffron. Some recipes also include chorizo, seafood, or vegetables like peas or carrots. Arroz al Horno is typically baked in a casserole dish, but it can also be made in a rice cooker or on the stovetop. It is a versatile dish that can be served as a main course or a side dish. No matter how you choose to make it, Arroz al Horno is sure to be a hit with your family and friends.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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.

Tips:

Use high-quality rice: Long-grain rice, such as basmati or jasmine, is best for this dish. It cooks evenly and absorbs the flavors of the other ingredients well.
Rinse the rice thoroughly before cooking: This will remove any excess starch and help the rice cook evenly.
Use a flavorful broth: Chicken broth, vegetable broth, or a combination of both is a great way to add flavor to the rice. You can also use water, but the rice will be less flavorful.
Sauté the vegetables before adding them to the rice: This will help them caramelize and develop a deeper flavor.
Use a heavy-bottomed pot or Dutch oven: This will help distribute the heat evenly and prevent the rice from burning.
Cover the pot tightly while the rice is cooking: This will help the rice cook evenly and prevent it from drying out.
Let the rice rest for a few minutes before serving: This will allow the rice to absorb all of the flavors of the other ingredients.

Conclusion:

Arroz al horno, or baked rice, is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover rice, and it can also be made with a variety of different ingredients. Whether you are looking for a simple and easy weeknight meal or a more elaborate dish for a special occasion, arroz al horno is sure to please.