Arroz Al Horno (Baked Spanish Rice)

• 2 tablespoons olive oil, add more if necessary later
• 1/2 lb ground pork
• 1 potato, sliced into 1/4 inch thick rounds
• 1 cup chickpeas
• 2 tomatoes, skinned and chopped
• 2 chorizo sausages, thickly sliced
• 4 cups rice
• 8 cups chicken stock
• 3 saffron strands, crumbled
• 1 head garlic
• salt

1. Preheat oven to 350 degrees.
2. Heat oil in pan on medium; saute pork for 3 minutes.
3. Add potato rounds; saute for 3 minutes.
4. Add the chickpeas and tomatoes.
5. Lower the heat and cook gently for 5-7 minutes.
6. Mix in chorizo and rice; stir well.
7. Pour in stock and crumbled saffron.
8. Bring to boil.
9. Place mixture in a casserole dish; cover.
10. Place a halved garlic head on top.
11. Bake in a medium oven for about 45 minutes.
12. Remove garlic head before serving.
13. Taste for salt preferences.

olive oil, ground pork, potato, chickpeas, tomatoes, chorizo sausages, rice, chicken stock, saffron strands, garlic, salt

Taken from www.food.com/recipe/arroz-al-horno-baked-spanish-rice-370049 (may not work)