Spanish

Arroz al Horno (Valencian Baked Rice with Chickpeas and Potato)

Name: Arroz al Horno (Valencian Baked Rice with Chickpeas and Potato)
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups short grain rice; 15 oz canned chickpeas, drained and rinsed; 1 lb potatoes, peeled and thinly sliced; 2 tomatoes, thinly sliced; 1 whole head garlic; 1 tsp sweet paprika; 4 tbsp olive oil; 4 cups vegetable broth; 1 tsp salt

Noelia @noelia_vigo

Arroz al Horno (Valencian Baked Rice with Chickpeas and Potato) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

60 min Medium High fiber Vegan Vegetarian Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

2 cups short grain rice
15 oz canned chickpeas, drained and rinsed
1 lb potatoes, peeled and thinly sliced
2 tomatoes, thinly sliced
1 whole head garlic
1 tsp sweet paprika
4 tbsp olive oil
4 cups vegetable broth
1 tsp salt

How to cook it

Heat the oven to 400 F. Heat 2 tablespoons of the olive oil in an ovenproof clay dish or a wide skillet and fry the potato slices over medium heat for 4 to 5 minutes per side, until golden, then set aside.
In the same dish, stir the paprika into the remaining oil off the heat, then spread the rice and chickpeas over the bottom in an even layer.
Arrange the fried potatoes and the tomato slices over the rice, and nestle the whole head of garlic, skin on, right in the center.
Season the vegetable broth with the salt, pour it over everything, and bring to a boil on the stovetop.
Transfer to the oven and bake, uncovered, for 30 to 35 minutes, until the rice is tender and the top is dry and lightly browned, with no need to stir; a dry, baked rice built on chickpeas and potato, and lunch food the way its cuchara neighbours are.

Watch how to cook Arroz al Horno (Valencian Baked Rice with Chickpeas and Potato)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Arroz al Horno (Valencian Baked Rice with Chickpeas and Potato), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
The cooked vegetable
- Acelgas Rehogadas (Sauteed Chard with Garlic and Pimenton)
  
  25 min
What it is eaten with
- Arroz Blanco (Plain White Rice)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Arroz al Horno (Valencian Baked Rice with Chickpeas and Potato) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Arroz al Horno (Valencian Baked Rice with Chickpeas and Potato)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 550 kcal
Protein: 14 g
Carbs: 78 g
Fat: 20 g
Fiber: 8 g
Sugar: 5 g
Sodium: 560 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Arroz al Horno (Valencian Baked Rice with Chickpeas and Potato) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.