Baked Rice
Instructions:
- 1 tbsp. olive oil
- 2 links Spanish chorizo or a milder pork sausage, cut into quarters*
- 2 medium potatoes, peeled and thickly sliced
- 1 whole head garlic, with outermost skin removed
- 2 medium tomatoes, cut into wedges
- 2 c. short-grain rice, such as Arborio
- 1 1/2c. canned chickpeas, drained
- 4 c. chicken or beef broth*
- 1 tsp. paprika
- pinch saffron (optional)
- 1/2 tsp. salt
- Preheat oven to 400ºF.
- In a deep, wide skillet, heat oil over medium heat. Add sausage and potatoes and sauté 5 minutes, or until lightly browned.
- Add whole head garlic to pan and sauté 2 to 3 minutes. Add tomato wedges to pan and sauté another 2 to 3 minutes. Remove from heat and set aside.
- Place rice, chickpeas, broth, paprika, saffron (if using), and salt in a deep saucepan or stockpot. Bring to a boil and cook, uncovered, 10 minutes.
- Pour rice mixture into a baking dish (about 12 inches square). Arrange sausage, potatoes, and tomatoes on top of the rice, placing garlic in the center. Cover with aluminum foil and bake 25 minutes, or until liquid is nearly absorbed.
- Remove from oven and allow to sit, still covered, 10 minutes. Uncover and serve from baking dish. (Do not serve garlic.)