We simply can’t get enough of Spanish rice recipes. They have fantastic taste and are also a staple of the culture and history of this country.
For that reason, we brought to you another article with an amazing dish: the Spanish baked rice, or as it is known in Spanish the arroz al horno.
We can assure you that this recipe belongs to the rice dishes hall of fame, and if you keep reading this article then you will learn how to make it at home with the help of some expert tips.
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Background of the Dish
The Spanish baked rice is the Andalusian version of another famous recipe known as Arroz a la Valencia.
The main difference is that the version from Southern Spain has an amazing mix of ingredients aside from the rice (pork, black pudding, bacon, chickpeas, and garlic).
Keep in mind that this dish managed to stand out from other renowned Spanish rice recipes, such as the Spanish chicken soup with rice and the Spanish chorizo rice, and that fact by itself should be enough reason to give it a try.
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Things You’ll Need for Spanish Baked Rice
To make this baked Spanish rice you need pork, bacon, black pudding, white rice, garlic, beef broth, and chickpeas.
Still, as we will show you later, there are a lot of ingredient substitutions that you can make to this baked rice recipe so don’t worry.
Ingredients
- 2 cups (400 gr) white rice
- 500 gr pork ribs
- 250 gr bacon
- 2 (350gr) morcillas (black pudding)
- 1 garlic cloves
- 3 ripe tomatoes
- 1 potato
- 3 cups (750ml) Beef broth
- 1 can chickpeas
- 1 teaspoon paprika
- 1 teaspoon Saffron threads
- Salt and pepper to taste
- ½ cup (120ml) Oil for cooking
How to Make Spanish Baked Rice – Step by Step Guide
- To start making the Spanish baked rice you have to grab a large frying pan and fry the bacon and pork with the minced garlic. Then set it aside for a while.
- Now wash, peel, and cut the potato. Also, fry it like “sealing it” in the pan. Do the same with the black pudding without letting it break (don’t let the filling of the morcilla overflow).
- Next, still on the same pan (so it keeps all of the flavors), put in the saffron. Add the tomato (cut into small pieces or grated) and let the tomato water evaporate. Then you can add the paprika, making sure to stir it so that it doesn’t burn.
- After that, put the rice and cook it with the other ingredients. Add the chickpeas (draining the excess water from the can) and cook it all together.
- Then, place the meat with the potato and the garlic in an oven-safe casserole and add the fried rice.
- Bring the broth to a boil and when it is ready add it to the rice. It is called oven-baked rice for a reason; you have to put the rice in the oven with ribs and chickpeas and cook it at 210°C for 25 minutes.
- Check the rice in the oven, when it has the texture and crust that you like, then serve it hot.
Substitution of Ingredients
Preparing this Spanish rice dish is quite simple, even if you don’t have all the ingredients listed.
The main ingredients for this Spanish rice recipe are pork, black pudding, bacon, and rice, and you can even replace some of them.
You can make it with brown rice, or any type of short or long-grain rice.
You could do like the Spanish chicken and rice recipe and add a different protein instead of the ones listed, chicken cubes (chorizo and sausage works really well too).
Another advantage of this baked rice is that you can use more vegetables: bell peppers, sweet potatoes, and carrots, among others.
When it comes to chickpeas, you can also make this oven rice with other types of legumes, such as peas, lentils, white beans, black beans, etc.
Other honorable mentions of Spanish recipes with rice are, of course, the classic Paella, the Spanish chorizo paella, and the Spanish black rice.
Tips on Serving Spanish Baked Rice
Something that makes this Spanish baked rice so great is that as soon as you take it from the oven you can serve it.
It will have the perfect thick crust, and the flavors will be right on point.
If you want to add something different, you can cut some cubes of mozzarella or other melting cheese, and melt it in the oven on top of your arroz en horno.
Besides that, we recommend you to have this dish at lunch or dinner, but always as a main dish, and don’t hesitate to serve it with a glass of wine.
The arroz a la Cubana recipe is a must-try when it comes to rice recipes because it’s incredibly delicious and easy to make.
How to Store Spanish Baked Rice
We love this Spanish baked rice because you can store it for a large number of days, and it will still taste amazing.
The rice, pork, bacon, black pudding, and chickpeas all hold up really well even after storing it, so give it a try if you have to.
You have prepared the recipe as described, then let the arroz al horno come to room temperature, and then place it in a covered container (with a lid or plastic wrap).
Then you can store your Spanish baked rice in the fridge for up to 4 days, or in the freezer for up to 30 days.
To prevent the rice from losing its moisture, add 1/2 cup of water while heating it.
Recipe Card: Spanish Baked Rice
Spanish Baked Rice Recipe
We simply can't get enough of Spanish rice recipes. They have fantastic taste and are also a staple of the culture and history of this country.
For that reason, we brought to you another article with an amazing dish - the Spanish baked rice, or as it is known in Spanish the arroz al horno.
We can assure you that this recipe belongs to the rice dishes hall of fame and here's the easy recipe for you.
Ingredients
- 2 cups (400 gr) white rice
- 500 gr pork ribs
- 250 gr bacon
- 2 (350gr) morcillas (black pudding)
- 1 garlic cloves
- 3 ripe tomatoes
- 1 potato
- 3 cups (750ml) Beef broth
- 1 can chickpeas
- 1 teaspoon paprika
- 1 teaspoon Saffron threads
- Salt and pepper to taste
- ½ cup (120ml) Oil for cooking
Instructions
- In a frying pan, fry the bacon and pork with the minced garlic and set aside.
- Wash, peel and cut the potato. Also, fry it like "sealing it" in the pan. Do the same with the black pudding without letting it break.
- In the same pan, put the saffron. Add the tomato (cut or grated) and let the tomato water evaporate to add the paprika, stir so it doesn't burn.
- Put the rice and cook with the other ingredients. Add the chickpeas (draining the excess water from the can) and cook it all together.
- Place the meat with the potato and the garlic in an oven-safe casserole and add the fried rice.
- Bring the broth to a boil and when it is ready add it to the rice. Put the rice in the oven with ribs and chickpeas and cook at 210°C for 25 minutes.
- Check the rice, when it has the texture and crust that you like, you can serve it hot.
Notes
The best part about making rice in the oven is that it gets a thick crust on the outside, and a golden color.
If you don't want the crust to be so thick, then you can add 1 more cup of broth to avoid it.
As well as other easy rice recipes, the seasoning is optional and you can use any spices, but we recommend the ones listed.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1447Total Fat 72.1gSaturated Fat 20gCholesterol 118mgSodium 2087mgCarbohydrates 122.7gFiber 13.2gSugar 8.8gProtein 70.9g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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