Arroz al Horno
(Spanish-Style Oven-Baked Rice)
Arroz al Horno is a hearty rice and meat dish that comes from Valencia, Spain. The traditional recipe called ‘Arrós al forn’ in Valenciano uses cuts of pork, morcilla sausage, and rice to create a delicious oven-baked rice dish that rivals the famous paella!
This recipe can be easily made in under an hour and requires only a large pan or oven-safe dish of around 12-15 inches (30-40cm).
In the Valencia region, this recipe is often served as a warming and filling meal during the winter months. The classic Arroz al Horno recipe calls for the use of large white beans, however, we’ve found this recipe to be pretty filling without the beans.
Plenty of traditional recipes also opt for a whole head of garlic garnished in the center, except we’ll dice some garlic instead.
Meat & Poultry Recipe | One-Pot Recipe | Easy to Make | Oven-Baked | Made in Under 1 Hour | Rice Recipe | Valencian Recipe | Makes 6-8 Servings
Serving:
6-8 servings
Ready in:
Under 1 Hour
Skill level:
Easy
Serve with:
Lemon wedges
Ingredients you’ll need
- 2 cups of paella rice (Bomba rice)
- 2 morcilla sausages
- 14oz (400g) of pancetta (slices 1/8th inch / 3mm thick)
- 7oz (200g) of large bacon lardons (1 inch / 2.5cm cubes)
- 3.5oz (100g) of fine (smoked) bacon or lardon, diced
- 3 tablespoons of extra virgin olive oil
- 2 tomatoes, grated, skin removed
- 1 large onion, diced
- 6 cloves of garlic, diced
- 1 red bell pepper, cut into ½ inch (1cm) thick strips
- 2 heaped teaspoons of smoked paprika
- Salt and cracked black pepper (for seasoning)
- Handful of fresh flat-leaf parsley
- 2-3 sprigs of fresh rosemary
- 2 lemons
- 1 liter (33 fl oz.) of homemade chicken stock
Equipment needed
- 1 large flat pan or terracotta oven dish or oven-proof dish (approx 12-15 inches/30-40cm)
- 1 large non-stick frying pan (if using a terracotta oven dish or another oven-proof dish)
Watch step-by-step recipe video
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Why you’ll love this recipe?
- Easy to make
- Made in under an hour
- Rich and very filling
- Serves 8, perfect for large gatherings
- Ideal winter comfort food
What is Arroz al Horno?
Arroz al Horno is a traditional Spanish rice dish that uses cuts of pork and a sofrito base sauce, bell pepper, and white beans. The recipe is typically made in a large terracotta dish and is baked in the oven.
This recipe hails from the Valencia region where it is called ‘Arrós al Forn’, however, you’ll find it served throughout the Iberian Peninsular, especially during the cooler winter months.
Do I need a paella pan to make this recipe?
Nope, in fact, traditionally this recipe is made in a large terracotta dish called a ‘Rossejadora’ in Valenciano. The dish is usually around 12-15 inches (30-40 cm) wide and with a 2-3 inch (5-8 cm) lip.
The entire recipe can be prepared and cooked in one dish, although it’s fine to use a frying pan first and then transfer it if you don’t have a dish that’s safe for the stovetop and oven.
A casserole dish of similar size would be perfect, or any pan or large skillet that is deep enough and oven safe. It’s important that the dish has a flat bottom and that the heat source is evenly distributed. That way you’ll avoid under or overcooked rice.
For this recipe, we used an enamel-coated paella pan that’s 12 inches / 30cm in diameter and has a 2-inch / 5cm deep lip.
Cooking tip with a terracotta dish (Rossejadora)
If you’re using a traditional terracotta pan, it’s best to also use a non-stick frying pan to prepare the meat and sofrito base sauce.
Then once these ingredients are prepared, transfer everything into the terracotta dish when ready for the oven. Many terracotta dishes aren’t made for use on the stovetop so it’s best to be safe. Trust us, it saves a lot of scrubbing and cleaning later anyway!
What’s the best rice to use for Arroz al Horno?
Use paella rice whenever possible. We used Bomba rice from the Valencia region as it soaks up a lot of the juices and is perfect for this type of dish and cooking technique.
If you can’t source good quality paella rice, then use short-grain arborio rice that is readily available in most grocery stores.
How much rice to use
Allow around ½ cup per serving.
For every cup of rice used, you’ll need 1.5-2 cups of stock.
Best cuts of meat to use
Traditional Arroz al Horno recipes from Valencia favor the use of pork, so sliced unseasoned pancetta is a natural choice. Pancetta is used in Spain and Italy to flavor soups, stocks, and broths, and is perfect where you use a stock that evaporates while cooking.
Pancetta has a high fat content which releases a lot of the juice into the other ingredients.
Bacon and lardon
Lardon and bacon are also favorites due to their rich flavor and high-fat content that simmers down and adds plenty of delicious flavor to the rice.
Try to find smoked bacon as it’ll add another layer of smoky flavor and complement the smoked paprika. When frying the bacon in step 1, don’t overcook it (crispy is too much) as it’ll continue to cook in the oven with the rest of the ingredients.
Pork belly
Another fantastic cut that works great is pork belly. Request from your local butcher a thick cut of around 1 inch / 2.5 cm sized cubes and cook them for 3-4 minutes until golden.
Poultry and game
While typically reserved for the classic Paella Valenciana, chicken, rabbit, and other game are great meat options to use in an Arroz al Horno recipe. Diced chunks of rabbit (boneless) work exceptionally well, as do chicken thighs or drumsticks.
Can Arroz al Horno be made vegetarian?
It sure can. While this recipe traditionally is made using meat, there’s absolutely no reason why our vegetarian friends should be left out. Substitute the meat for a selection of hearty veg such as potato, sweet potato, asparagus, or artichoke.
Garnish with some cherry tomatoes and you’ve got a fantastic vegetarian recipe that won’t disappoint!
Nutrition facts
| Serving size: 150g | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 441 |
| % Daily Value* | |
| Total Fat 27.9g | 36% |
| Saturated Fat 8.8g | 44% |
| Cholesterol 62mg | 21% |
| Sodium 1753mg | 76% |
| Total Carbohydrate 26.4g | 10% |
| Dietary Fiber 1.8g | 6% |
| Total Sugars 3.3g | |
| Protein 20.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 30mg | 2% |
| Iron 2mg | 14% |
| Potassium 243mg | 5% |
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with homemade romesco sauce
Arroz al Horno (Spanish-Style Oven-baked Rice)
Equipment
- 1 large flat pan or terracotta oven dish or oven-proof dish (approx 12-15 inches/30-40cm)
- 1 large non-stick frying pan (if using a terracotta oven dish or another oven-proof dish)
Ingredients
- 2 cups of paella rice Bomba rice
- 2 morcilla sausages
- 14 oz 400g of pancetta (slices 1/8th inch / 3mm thick)
- 7 oz 200g of large bacon lardons (1 inch / 2.5cm cubes)
- 3.5 oz 100g of fine (smoked) bacon or lardon, diced
- 3 tablespoons of extra virgin olive oil
- 2 tomatoes grated, skin removed
- 1 large onion diced
- 6 cloves of garlic diced
- 1 red bell pepper cut into ½ inch (1cm) thick strips
- 2 heaped teaspoons of smoked paprika
- Salt and cracked black pepper for seasoning
- Handful of fresh flat-leaf parsley
- 2-3 sprigs of fresh rosemary
- 2 lemons
- 1 liter 33 fl oz. of chicken stock
Instructions
Step 1 - Prepare meat
- Preheat oven to 350°F/180°C.
- Start by adding half the olive oil to a non-stick pan or large flat pan on medium-high heat. Add the pancetta pieces and fry until golden. Remove from the pan and set aside. Once cooled, cut into ½ inch (1.25 cm) pieces.14 oz 400g of pancetta (slices 1/8th inch / 3mm thick), 3 tablespoons of extra virgin olive oil
- Next fry the large lardon pieces and bacon bits for 3-4 minutes. Set aside with the cooked pancetta.7 oz 200g of large bacon lardons (1 inch / 2.5cm cubes), 3.5 oz 100g of fine (smoked) bacon or lardon, diced
- In the same oil in the pan add the morcilla sausages. They can either be cooked whole or cut into 1-inch (2.5 cm) pieces. Cook for around 3-4 minutes and set aside with the other cooked meat to use later.2 morcilla sausages
Step 2 - Prepare the sofrito base
- Give the pan a good scrape to bring up the flavor, and reduce heat to medium. Add the remaining olive oil and the diced onion, and fry for 4 minutes until the onion begins to golden.1 large onion
- Add the garlic and bell pepper and cook for 3 minutes.6 cloves of garlic, 1 red bell pepper
- Add the grated tomato and smoked paprika and season to taste. Mix well and cook on medium heat for another 5 minutes until everything softens.2 tomatoes, 2 heaped teaspoons of smoked paprika, Salt and cracked black pepper
Step 3 - Add rice, meat, and stock
- Add the rice and mix through with the sofrito base.2 cups of paella rice
- Add around half of the cooked meat and mix through with around half of the stock and a squeeze of juice from half a lemon. Aim to have an even layer of rice in the dish.1 liter 33 fl oz. of chicken stock
- Next, bring up the heat to high and slowly add the remaining stock until everything is covered and bubbling away on top. Place the remaining meat around the top of the other ingredients and cook for 5-6 minutes.
- Remove from the heat, add a few sprigs of rosemary and bake in the oven for 20-25 minutes at 350°F/180°C. If you’re using a terracotta oven dish or oven-proof dish, transfer the contents from your frying pan into your dish and place the dish into the oven.2-3 sprigs of fresh rosemary
Step 4 - Serve
- Allow to cool for 5 minutes before serving. Garnish with some fresh chopped parsley and a good squeeze of fresh lemon juice.Handful of fresh flat-leaf parsley, 2 lemons
Video
Nutrition
Cooking Tips and FAQs
How long does this recipe take to make?
- Prep time: 10 minutes
- Cooking time: 45 minutes
- Ready in: 55 minutes
Where does Arroz al Horno originate?
Valencia, Spain. The traditional recipe is called ‘Arrós al Forn’ in Valenciano.
What does Arroz al Horno mean in English?
Baked rice. Arroz translates to ‘rice’ and al Horno translates to ‘baked’.
What meat is used when making Arroz al Horno?
Pancetta, bacon, and 1-inch-sized (2.5 cm) pieces of lardon work well. Pork ribs or pork belly cuts could also be used. Boneless chicken thighs and rabbit pieces also work well.
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