Spanish Baked Rice Chickpeas Potato Cilantro

Spanish Baked Rice with Chickpeas, Potatoes and Chorizo

By Rose Hattabaugh

4 to 6 Servings

50 minutes plus resting time

Free

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This Valencian classic, called arroz al horno, is a substantial, delicious one-pan meal. It traditionally is prepared in a cazuela, a wide, low-sided terra-cotta vessel, but an oven-safe 12-inch skillet has a similar shape and works perfectly. Arroz al horno typically contains a couple varieties of sausage, but for our version we use only smoky, paprika-scented Spanish chorizo, the most well-known and therefore the easiest type to source. A whole head of garlic is placed in the center of the rice mixture just before baking. To ensure the garlic cloves are cooked until tender and creamy, wrap the head, drizzled with oil and sprinkled with salt and pepper, in foil, place in the oven and give it about a 30-minute head start on cooking; use that time to prep the other ingredients for the dish and start the cooking. At the table, squeeze the softened cloves from the skins and mix them into the rice for a boost of sweet, nutty, garlicky flavor. If you like, offer lemon wedges on the side for squeezing—the acidity brightens the rich flavors in the dish.

4 to 6

Servings

Tip

Don’t serve the dish immediately after removal from the oven. Be sure to cover the skillet with a kitchen towel (to absorb the condensation that will form) and a lid, then let stand for about 5 minutes. Resting allows the rice to finish cooking so the grains are fully tender.

50 minutes

plus resting time

1 head garlic, outer papery skins removed, top third cut off and discarded, plus 3 medium garlic cloves, minced

3 tablespoons extra-virgin olive oil, divided, plus extra for the garlic

Kosher salt and ground black pepper

4 ounces Spanish chorizo, halved lengthwise, then cut crosswise into ¼-inch half moons

8 ounces Yukon Gold potatoes, unpeeled, cut into ½-inch cubes

1/2 medium yellow onion, chopped

1 teaspoon smoked paprika

1 cup Arborio rice

2 ripe tomatoes (about 4 ounces each), 1 cored and chopped, 1 cored and sliced into ¼-inch-thick rounds, reserved separately

15 1/2 ounce can chickpeas, rinsed and drained

3 cups low-sodium chicken broth

1/2 cup chopped fresh flat-leaf parsley

Ingredients

1

head garlic, outer papery skins removed, top third cut off and discarded, plus 3 medium garlic cloves, minced
3

tablespoons extra-virgin olive oil, divided, plus extra for the garlic
Kosher salt and ground black pepper
4

ounces Spanish chorizo, halved lengthwise, then cut crosswise into ¼-inch half moons
8

ounces Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
½

medium yellow onion, chopped
1

teaspoon smoked paprika
1

cup Arborio rice
2

ripe tomatoes (about 4 ounces each), 1 cored and chopped, 1 cored and sliced into ¼-inch-thick rounds, reserved separately
15½

ounce can chickpeas, rinsed and drained
3

cups low-sodium chicken broth
½

cup chopped fresh flat-leaf parsley

Directions

01

Heat the oven to 400°F with a rack in the middle position. Cut a 10-inch piece of foil and set the garlic head cut side up on top. Drizzle the garlic with oil and sprinkle with salt and pepper. Enclose the head in the foil and place in the oven. Roast for about 30 minutes.
02

Meanwhile, in a 12-inch nonstick oven-safe skillet, combine the chorizo and 1 tablespoon oil; cook over medium-high, stirring, until the chorizo is sizzling and renders some of its oil, about 3 minutes. Using a slotted spoon, transfer to a medium bowl; set aside.
03

To the fat remaining in the skillet, add 1 tablespoon of the remaining oil, then add the potatoes in an even layer. Cook over medium-high, stirring occasionally, until lightly browned, 4 to 5 minutes. Using the slotted spoon, transfer the potatoes to the bowl with the chorizo.
04

To the skillet still over medium, add the remaining 1 tablespoon oil along with the onion, the minced garlic and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 2 to 3 minutes. Add the smoked paprika and cook, stirring, until fragrant, about 30 seconds. Add the rice, chopped tomatoes, chickpeas and the potato-chorizo mixture. Stir in the broth and ½ teaspoon each salt and pepper, then bring to a boil over medium-high. Reduce to medium and simmer, uncovered and stirring occasionally, until some of the rice grains remain on the surface instead of sinking to the bottom, about 5 minutes.
05

Unwrap the garlic and nestle it cut side up in the center of the skillet. Arrange the tomato slices around the garlic; lightly press them in so they are just covered with liquid but not fully submerged in the rice mixture. Carefully transfer the skillet to the oven and bake until the liquid is absorbed and the potatoes are tender, 10 to 12 minutes.
06

Remove from the oven (the handle will be hot), cover with a kitchen towel and a lid, then let rest for about 10 minutes. Sprinkle with the parsley. Serve directly from the skillet.

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Reviews

Jess B.

March 10, 2024

Excellent!

Wonderful flavor.

Ron M.

February 12, 2024

Sooo delicious and easy to make.

I had to get my Spanish chorizo online but was easy and quick to make. Utterly amazing flavor that everyone loved.

Steven B.

February 10, 2024

easy and delicious

delicious

Susan C.

January 7, 2024

Delicious one pot meal!

I used what I had on hand for the dish: Mulay's chorizo, canned diced tomatoes instead of fresh, and cherry tomatoes which I halved and used for the top of the dish after it was baked. I drained the canned tomatoes and added the canned liquid to the chicken stock. Very easy dish to make and wonderful for breakfast the next day!

Terry H.

November 29, 2023

Loved It!

Made as written, it was full of deep flavor. We will this again.