Arroz Al Horno (baked Spanish Rice)

Total Time: 1 hr 10 mins Preparation Time: 5 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil, add more if necessary later
• 1/2 lb ground lamb
• 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat oil in pan on medium; sauté lamb for 3 minutes.
• 3 add potato rounds; saute for 3 minutes.
• 4 add the chickpeas and tomatoes.
• 5 lower the heat and cook gently for 5-7 minutes.
• 6 mix in chorizo and rice; stir well.
• 7 pour in stock and crumbled saffron.
• 8 bring to boil.
• 9 place mixture in a casserole dish; cover.
• 10 place a halved garlic head on top.
• 11 bake in a medium oven for about 45 minutes.
• 12 remove garlic head before serving.
• 13 taste for salt preferences.