Best 4 Arroz Al Horno Baked Spanish Rice Recipes
Arroz al Horno, also known as Spanish baked rice, is a delectable and traditional Spanish dish that combines the flavors of rice, vegetables, meat, and spices into a hearty and comforting meal. This flavorful dish is typically made with short-grain rice, which absorbs the flavorful broth and results in a tender and slightly chewy texture. Arroz al Horno can be a main course or a side dish, and it is often served with a side of salad or vegetables. There are many variations of Arroz al Horno, each with its unique blend of ingredients and flavors. Some common variations include adding seafood, such as shrimp or mussels, or using different types of meat, such as chicken or pork. The addition of vegetables, such as bell peppers, onions, and tomatoes, also adds color and flavor to the dish. Additionally, some recipes call for the use of a flavorful sofrito or a spicy chorizo sausage to enhance the taste of the rice. No matter the variation, Arroz al Horno is a delicious and versatile dish that is sure to please a crowd.
Check out the recipes below so you can choose the best recipe for yourself!
ARROZ AL HORNO, AN OVEN-BAKED SPANISH RICE RECIPE
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)
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
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 (BAKED RICE)
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
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 (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.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final dish will be. Use fresh vegetables, high-quality rice, and flavorful stock.
- Sauté the vegetables before adding them to the rice: This will help to caramelize the vegetables and bring out their flavor.
- Use a flavorful stock: The stock is what will give the rice its flavor, so use a good-quality stock that you enjoy the taste of.
- Cook the rice until it is tender but still has a little bite to it: You don't want the rice to be mushy, so cook it until it is just tender.
- Let the rice rest before serving: This will allow the rice to absorb all of the flavors from the other ingredients.
- Garnish the rice with fresh herbs or vegetables: This will add a pop of color and flavor to the dish.
Conclusion:
Arroz al Horno, or baked Spanish rice, is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be customized to your own tastes. With its flavorful combination of rice, vegetables, and seasonings, Arroz al Horno is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give Arroz al Horno a try!
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