Arroz al Horno
Platos principales • España
Acerca de Arroz al Horno
Oven-baked rice with chickpeas, blood sausage, and potato
How to Make Arroz al Horno (Traditional & Healthy Version)
Arroz al Horno, literally 'oven-baked rice,' is a classic Spanish rice casserole originating from the Valencia region. This comforting dish is renowned for its rustic flavors, hearty ingredients, and stunning presentation, often served in a traditional clay cazuela. Arroz al Horno was originally created as a way to use leftover meats and sausages from the famed Valencian cocido, transforming simple leftovers into a delicious, filling meal. Today, it is celebrated across Spain for its rich taste and cultural significance. The dish combines short-grain rice with lean pork, garbanzo beans, tomatoes, potatoes, and a touch of Spanish chorizo, all baked together with aromatic spices and a savory broth. The result is a golden, crispy-topped rice casserole with layers of flavor and texture. Its balanced blend of protein, fiber, and complex carbohydrates makes it an excellent choice for a nutritious lunch. Arroz al Horno is perfect for sharing with family and friends, embodying the communal spirit of Spanish dining and making it a staple at gatherings and Sunday lunches across Spain.
Ingredients(for 1 generous bowl (about 350g))
- 3/4 cup Short-grain rice (arroz redondo)
- 100g Lean pork loin (diced)
- 40g Spanish chorizo (sliced)
- 1/2 cup Cooked garbanzo beans (garbanzos cocidos)
- 1 medium Ripe tomato (thinly sliced)
- 1 small Potato (peeled and cut into 1cm rounds)
- 2 Garlic cloves (whole, unpeeled)
- 2 cups Low-sodium chicken broth
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Sweet paprika (pimentón dulce)
- to taste Salt
- to taste Black pepper
Instructions
- 1
Preheat your oven to 200°C (390°F). Meanwhile, heat olive oil in a wide ovenproof pan or clay cazuela over medium heat.
5 minutes
Use a clay cazuela for traditional flavor and even baking.
- 2
Add the garlic cloves and potato slices. Sauté for 2-3 minutes until lightly golden, then remove and set aside.
4 minutes
Sautéing garlic whole infuses the oil without burning.
- 3
In the same pan, add the diced pork and chorizo. Cook for 3-4 minutes until the meat is browned.
4 minutes
Trim visible fat from pork for a lighter dish.
- 4
Stir in the rice, coating it in the flavored oil. Sprinkle with paprika, salt, and black pepper, and cook for 1 minute.
2 minutes
Toasting the rice enhances its nutty aroma.
Why This Dish is Healthy
This healthy version of Arroz al Horno uses lean pork and a reduced amount of chorizo to lower saturated fat content while maintaining authentic flavor. The addition of garbanzo beans increases plant-based protein and fiber, supporting digestion and satiety. Baking rather than frying further reduces added fats, making this a nourishing, well-rounded option for a wholesome lunch.
Arroz al Horno is a balanced meal combining lean protein from pork and garbanzo beans, healthy fats from extra virgin olive oil, and complex carbohydrates from rice and potatoes. The inclusion of tomatoes and garbanzo beans adds dietary fiber, vitamins A and C, potassium, and iron. This casserole is naturally gluten-free (if chorizo is certified), low in saturated fat, and provides a moderate amount of energy, making it suitable for an active lifestyle.
Pro Tips
- 💡Tip 1: Use homemade chicken broth for deeper flavor and less sodium.
- 💡Tip 2: Arrange tomato and potato slices artfully on top for traditional Spanish presentation.
- 💡Tip 3: Let the dish rest before serving to allow flavors to meld and rice to set.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of broth if needed to prevent drying out.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
| Protein | 10.0 g |
| Carbohydrates | 24.0 g |
| Total Fat | 6.0 g |
| Fiber | 1.0 g |