Arroz al Horno con Perdiz (Baked Rice with Garlic)

Arroz al Horno con Perdiz (Baked Rice with Garlic) is a traditional Spanish recipe for a classic vegetarian lenten dish of rice and chickpeas cooked in a tomato-based sauce that's finished by baking with a whole bulb (head) of garlic. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Baked Rice with Garlic (Arroz al Horno con Perdiz).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Baking Recipes Bean Recipes Spain Recipes

The Spanish name of this dish literally means 'with Partridge'. However, this is a meatless Lenten dish from Valencia where it is served during the Lenten fast. The partridge referred to is actually a whole bulb of garlic.

Ingredients:

100ml olive oil
1 whole bulb of garlic
1 large onion, finely chopped
4 tomatoes, blanched, peeled, de-seeded and chopped (reserve any juices)
1 tsp pimenton dulce (sweet paprika)
300g short-grain rice (eg bomba or any other paella rice)
1l vegetable stock or water (about)
400g cooked chickpeas, drained (tinned is fine)
50g seedless raisins, soaked in hot water for 30 minutes, until plump
sea salt and freshly-ground black pepper, to taste

Method:

Heat the oil in a 25m pan (shallow heat-proof casserole, cazuela or paella pan) then add the whole garlic bulb and onion. Fry over low heat for about 12 minutes, or until the garlic is golden and the onion is soft and pale golden.

Remove the garlic and set aside. Increase the pan then stir in the tomatoes and any reserved juices. Bring to a simmer and continue cooking until the mixture begins to thicken. Season to taste with the salt, black pepper and paprika. Now stir the rice into the pan along with half the stock. Bring the mixture slowly to a boil then add the chickpeas and the raisins (drain these first). Fold into the rice mixture then set the garlic in the centre and transfer to an oven pre-heated to 180°C and bake for 10 minutes.

Bring the remaining stock to a boil then stir as much of this into the rice as will be absorbed without making the mixture too wet. Return to the oven and bake for a further 12 to 15 minutes (cover the top with foil if it's browning too quickly or drying out). Serve directly from the pan.

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