Baked rice

Delicious Baked Rice Recipe – A Culinary Experience from Spain

Preparation time: 15 minutes
Baking time: 30-45 minutes
Total: 60 minutes
Servings: 4

Arroz al horno, or baked rice, is a traditional recipe from Spanish cuisine that pays homage to Moorish influences. This dish is not only tasty but also an excellent option for a family dinner or a festive meal. Here’s how you can prepare this delight step by step!

Ingredients needed:

- 300 g chicken breast, diced
- 1 small red bell pepper, cleaned and sliced
- 1 yellow or green bell pepper, cleaned and sliced
- 1 cup of round grain rice
- 100 g frozen peas
- 10-20 slices of chorizo sausage
- 2 slices of bacon, cut in half
- 1 can of chopped tomatoes (about 400 g)
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- 2 teaspoons of sweet paprika
- 1 ½ cups of water
- ½ teaspoon of saffron threads
- 2 teaspoons of hot pepper paste
- Salt, to taste
- 2 teaspoons of sugar
- Black pepper, ground, to taste
- 1-2 tablespoons of olive oil

Step-by-step instructions:

1. Preparing the oven: Start by preheating the oven to 190 °C. This step is essential to ensure even cooking of the rice.

2. Activating the saffron: In a small pan, heat the saffron threads for 1-2 minutes, then crush them using a mortar or a spoon. This process will intensify the aroma and color of the saffron, adding a touch of refinement to the dish.

3. Sautéing the ingredients: In a large pan, heat the olive oil over medium heat. Add the chopped onion and crushed garlic, sautéing them for 2 minutes until they become translucent. These will form the aromatic base of the dish.

4. Adding the meat: Place the diced chicken and slices of chorizo in the pan. Cook them for 5-7 minutes, stirring occasionally, until they become golden and juicy.

5. Including the vegetables: Add the sliced bell peppers and continue cooking for another 2-3 minutes until they soften. Then, add the tomatoes, sweet paprika, peas, and hot pepper paste. Mix well and let everything simmer over low heat for 2-3 minutes.

6. Preparing the rice: In a heat-resistant dish, place the rice, then add the mixture from the pan. Pour in water, salt, sugar, pepper, and the crushed saffron. Make sure the liquid reaches only halfway up the dish to allow the rice to swell.

7. Baking in the oven: Place the dish in the oven and let it bake for 20-30 minutes. Check occasionally to ensure the rice absorbs the liquid properly.

8. Finishing the dish: Remove the dish from the oven and place the bacon slices on top. Continue baking for another 10-15 minutes until the rice is fully cooked, the liquid is absorbed, and the bacon becomes crispy and browned.

9. Serving: The baked rice can be served directly from the dish, garnished with freshly chopped parsley for an extra touch of color. You can accompany this dish with a simple green salad or a tomato salad for a pleasant contrast.

Practical tips:

- Choosing the meat: If you prefer a leaner option, you can opt for turkey breast instead of chicken. Additionally, chicken can be replaced with other types of meat, such as lamb or pork, for a more flavorful variant.

- Variations of the sausage: Chorizo sausages are essential for the authenticity of the dish, but you can experiment with spicy sausages or even vegan sausages for a healthier option.

- Adding vegetables: You can also add other vegetables, such as zucchini or carrot, to diversify the flavor and add more nutrients.

This Arroz al Horno is not just a simple recipe but a true feast for the senses that will surely impress everyone who tastes it!

 Ingredients: 1 chicken breast, about 300 g, diced 1 small red bell pepper, cleaned and sliced 1 small yellow or green bell pepper, cleaned and sliced 1 cup of round grain rice 100 g frozen peas 10-20 slices of chorizo sausage 2 slices of bacon, cut in half 1 can of chopped tomatoes (about 400 g in total) 1 small onion, finely chopped 2 cloves of garlic, crushed 2 teaspoons of sweet paprika 1 1/2 cups of water 1/2 teaspoon of saffron threads 2 teaspoons of chili paste salt 2 teaspoons of sugar black pepper, ground 1-2 tablespoons of olive oil

 Tags:  bell pepper hot pepper baked rice bacon paprika spanish cuisine radu popovici chorizo sausages onion pea rice pepper chicken tomatoes olive oil garlic sugar