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 (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: SPANISH RICE
Steps:
- Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
- Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.
BAKED SPANISH RICE
Make and share this Baked Spanish Rice recipe from Food.com.
Provided by gailanng
Categories White Rice
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350 degrees.
- Grease 2 1/2 quart casserole pan.
- Melt butter in large skillet.
- Saute onion, green pepper, celery, mushrooms and garlic until onion is tender and transparent.
- Add tomatoes, seasonings and cooked rice; mix well.
- Pour mixture into prepared casserole.
- Sprinkle grated cheese over surface.
- Bake about 30-35 minutes.
- Optional ingredients: 1 cup cooked chopped ham, turkey, chicken, tuna, shrimp or peas.
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