Arroz al horno

• 320 grams rice
• 200 grams boiled chickpeas
• 3 cup chicken broth
• 200 grams chopped tomato
• 4 black pudding
• 4 sausages
• 400 grams pork rib
• 1 head garlic
• 1 tomato
• 1 salt
• 1 olive oil
• 1 coloring or saffron

1. First of all, I have to say that I usually use rice with a lot of starch, like bomba, arborio or carnaroli.
2. When I use these rices, I put 2 cups of broth for each cup of rice.
3. If you use a rice with less starch, put a cup of broth for each cup of rice.
4. Put the broth to the heat.
5. Take a pan and saute the pork ribs in pieces, the black pudding and the sausages.
6. Preheat the oven at 200 C.
7. Take the meat out of the pan and add some more olive oil.
8. Fry the chopped tomato (add salt and sugar if necessary).
9. Then add the chickpeas.
10. And in the end, add the rice and saute it.
11. Take a clay pot and put the mix of the rice, tomato and chickpeas.
12. Then add all the meat, trying to make it look nice.
13. Then add the garlic cloves (not peeled), and the tomato, cut in slices.
14. Add the hot broth.
15. Put it in the oven for 20 minutes.
16. The rice has to absorb all the broth.
17. Let the rice rest for 5 minutes out of the oven.
18. After that, you can distribute it!

rice, chickpeas, chicken broth, tomato, black pudding, sausages, pork rib, garlic, tomato, salt, olive oil, coloring

Taken from cookpad.com/us/recipes/365537-arroz-al-horno (may not work)