Spanish · Dinner
Baked Rice with Chickpeas
Spanish baked rice combines short-grain bomba rice with pork shoulder chunks, chickpeas, tomato, and smoked paprika, cooked together in a shallow cazuela with sofrito, garlic, and saffron-tinted broth, then finished in the oven until the top crisps.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
712Calories
38.4gProtein
31.8gFat
68.2gCarbs
5.1gSugar
7.9gFiber
870mgSodium
128mgChol
9.6gSat Fat
980mgPotassium
85mgCalcium
5.4mgIron
1.1mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Pat the pork shoulder chunks dry and season with salt and black pepper. Grate the tomato and finely chop the onion. Steep the saffron threads in 2 tablespoons of warm chicken stock.
2
Sear
Heat the olive oil in an ovenproof shallow cazuela over medium-high heat and brown the pork chunks 5 to 6 minutes, turning until every side is deep golden.
3
Saute
Push the pork aside, add the onion to the same dish, and cook over medium heat 4 minutes until soft and translucent.
4
Bloom
Stir the grated tomato and smoked paprika into the dish and cook over medium heat 2 minutes until the tomato darkens.
5
Build
Add the rice, chickpeas, whole garlic cloves, remaining chicken stock, and saffron-infused stock; stir once to distribute evenly.
6
Bake
Transfer the uncovered cazuela to a preheated 400°F oven and bake 20 minutes until liquid is absorbed and the top layer crisps lightly.
7
Rest
Remove from the oven and let stand uncovered 5 minutes so the rice sets and bottom grains firm up.
8
Plate
Spoon the rice, pork, and chickpeas directly from the cazuela onto a plate, scraping up any crisped bottom rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder, cut into 1-inch chunks
- 2/3 cup130g bomba rice
- 2/3 cup120g cooked chickpeas
- 22 small tomato (120g)
- 6 cloves6 cloves garlic, whole and unpeeled
- 1/2 cup1/2 cup onion (50g)
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp saffron threads
- 2 cup480ml chicken stock
- 2 tbsp28g olive oil
- salt, to taste
- 1 tsp1 tsp black pepper
