Arroz Al Horno (Baked Spanish Rice)

• olive oil, add more if necessary later↗2 tablespoons

  add more if necessary later

• ground pork↗1⁄2 lb
• potato, sliced into 1/4 inch thick rounds↗1

  sliced into 1/4 inch thick rounds

• chickpeas↗1 cup
• tomatoes, skinned and chopped↗2

  skinned and chopped

• chorizo sausages, thickly sliced↗2

  thickly sliced

• rice↗4 cups
• chicken stock↗8 cups
• saffron strands, crumbled↗3

  crumbled

• head garlic↗1
• salt↗

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Heat oil in pan on medium; sauté pork for 3 minutes.

3. 3

   Add potato rounds; saute for 3 minutes.

4. 4

   Add the chickpeas and tomatoes.

5. 5

   Lower the heat and cook gently for 5-7 minutes.

6. 6

   Mix in chorizo and rice; stir well.

7. 7

   Pour in stock and crumbled saffron.

8. 8

   Bring to boil.

9. 9

   Place mixture in a casserole dish; cover.

10. 10

    Place a halved garlic head on top.

11. 11

    Bake in a medium oven for about 45 minutes.

12. 12

    Remove garlic head before serving.

13. 13

    Taste for salt preferences.