Arroz Al Horno (Baked Spanish Rice)

Ingredients

• 2 tablespoons olive oil, add more if necessary later
• 1/2 lb ground pork
• 1 potato, sliced into 1/4 inch thick rounds
• 1 cup chickpeas
• 2 tomatoes, skinned and chopped
• 2 chorizo sausages, thickly sliced
• 4 cups rice
• 8 cups chicken stock
• 3 saffron strands, crumbled
• 1 head garlic
• salt

Directions

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.