Name: Oven-baked rice
Prep time: 30 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 6 piece Black pudding (: onion & pine nuts flavour); 300 g Pork chop (: "Coustellou" (fesh pork ribs) cut into small pieces); 2 piece Streaky bacon (Ventrèche) (: two beautiful slices of fresh pork belly); 3 piece Tomate (: 1 grated to make mashed tomato, 2 cut in half to put on top of the dish); 1 piece Potato (: peeled and cut into thick slices); 1 piece Clove garlic (: entire); 200 g Chickpeas; 1 tbsp Sweet pepper; 1 g Saffron; 600 g Round grain rice; 2 dl Olive oil; 1 tbsp Salt; 1 l Water (: slightly less than twice the volume of rice); 1 piece Pork (: cheap cuts such as a feet, a tail or snout); 1 piece Turnip; 1 tbsp Salt

Oven-baked rice, “Arroz al Horno” in Spanish, or “Arròs al forn” in Valencian, is a dish coming from Xativa to Valencia and which is traditionally cooked in a terracotta dish called in Valencian “Rossejadora”.
It is a winter dish with cold cuts and pork cuts.

Servings	Prep Time	Cook Time	Passive Time
6servings	30minutes	20minutes	5minutes

Servings	Prep Time	Cook Time	Passive Time
6servings	30minutes	20minutes	5minutes

Ingredients

For the dish

6piece Black pudding: onion & pine nuts flavour
300g Pork chop: "Coustellou" (fesh pork ribs) cut into small pieces
2piece Streaky bacon (Ventrèche): two beautiful slices of fresh pork belly
3piece Tomate: 1 grated to make mashed tomato, 2 cut in half to put on top of the dish
1piece Potato: peeled and cut into thick slices
1piece Clove garlic: entire
200g Chickpeas
1tbsp Sweet pepper
1g Saffron
600g Round grain rice
2dl Olive oil
1tbsp Salt

For the broth

1l Water: slightly less than twice the volume of rice
1piece Pork: cheap cuts such as a feet, a tail or snout
1piece Turnip
1tbsp Salt

Servings: servings

Instructions

The broth

Boil the pork cheap cuts in your water
Add the turnip peeled and cut into two or four pieces
Add the chickpeas

Cooking instructions

Fry in olive oil and in the terracotta dish, if it can goes over fire, or otherwise in a frying pan, the potatoes coins, and the two tomatoes cut in half. Set them aside.
In the same oil, add the entire clove garlic, and brown the Ventrèche and the Coustellous over low heat.
Then reduce the mashed tomato with everything and add the sweet pepper at the end.
Add the rice and fry everything slightly.
If you have used a pan, reintroduce everything in the terracotta dish.
Add the black puddings and arrange everything harmoniously with the clove garlic in the middle

Cooking

Add the filtered broth already hot with the saffron.
Put on top of everything the fourth halves of tomato and slices of fried potatoes.
Introduce in your oven, already preheated at 220° for 20 minutes.

Recipe Notes

Variants of the oven-baked rice :

It is also often cooked with meatballs : the Mandonguilles.
The Oranese ("pied-noir") oven-baked rice contains "longanisse" hot or mild.

History or anecdote of the oven-baked rice :

The oven-baked rice is often called “Arròs Passejat” which means: "Walked rice", because the Valencian women did not have oven and had to bring their rice to the baker's oven of their neighbourhood.
We could see then, a ballet of cook with their terracotta dish ready to cook, in the streets of the village.
The history of this dish in Spanish here.

Video of the oven-baked rice :

Arroz al horno

Links of the oven-baked rice :

The official website of the oven-baked rice.

Oven-baked rice recipe