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Spanish Baked Rice with Chickpeas, Potatoes and Chorizo

4 to 6 Servings

50 minutes plus resting time

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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



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


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Steve S.
August 4, 2022
Another Vegan Fan
Based on Ron L's suggestion, I used Beyond Spicy Beef Crumbles and Vegetable Broth. It was a huge hit and the leftovers reheated nicely.
Carrie S.
July 20, 2022
Very flavorful
I made this but substituted linguica, as that is what I had and sometimes chorizo is super fatty. The linguica was beautiful in it. I also used halved cherry tomatoes and arranged them decoratively.
Ron L.
June 16, 2022
Vegan? Yes!
Making this a VEGAN dish was very successful. I substituted 7 ounces (I/2 package) of Spicy Impossible Sausage and vegetable broth, plus I added a little extra smoked paprika. I’ve used various plant-based meat substitutes and Impossible brand seems to work best for me. While I prefer a spicy dish, Regular Impossible Sausage should work well, too. Without a doubt, fresh lime or lemon wedges for squeezing over the plate add a brilliant flavor-burst.