Arroz al horno (baked rice)
Discover this authentic Spanish Arroz al horno (baked rice) recipe — a quick and easy dish that's an impressive dish that showcases your cooking skills. Made with extra virgin olive oil, pork belly slices, black pudding and 12 more fresh ingredients, this recipe guides you through 3 detailed steps to create a truly memorable meal. Ready in about 30 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this spanish classic is sure to impress.
20
Prep Time (min)
20
Cook Time (min)
4
servings
490
Calories/serving
Hard
Difficulty
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 800 g Pork belly slices
- 150 g Black Pudding
- 100 g Bacon lardon
- 1 chopped Onion
- 2 Red Pepper
- 1 chopped Plum Tomatoes
- 8 Garlic Clove
- 4 teaspoons Paprika
- 1 teaspoon Chilli Flakes
- 200 g Dried white beans
- 1 L Chicken Stock
- 6 parts Thyme
- 375 g Paella Rice
- 1 Lemon Juice
Instructions
3 steps · ~55 minutes total
Step 1
Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
25 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 2
Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
25 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 3
Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.
5 minutes
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your spanish meal with these perfect pairings:
About This Dish
Arroz al horno (baked rice) is a beloved dish from Spanish cuisine, originating in Spain. With a total preparation time of about 40 minutes, it makes for a satisfying weeknight dinner.
Spanish cuisine celebrates fresh, seasonal ingredients cooked with simplicity and flair. From tapas culture to regional specialties, Spain's food traditions are deeply rooted in community and celebration.
This recipe is rated hard difficulty and uses 15 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For Arroz al horno, it is best to use short or medium-grain rice, such as Bomba or Arborio. These varieties absorb the flavors well and maintain a perfect texture during baking.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
