Cooking Rice in the Oven with Vegetables and Chorizo
Serving: 4servings
Ingredients
1large carrotsliced
2large tomatoeschopped
1red peppercubed
1red onioncut into eighths
1stalk celerysliced
1dozen pitted green olives
½cupof sweet peas
1teaspoonof paprikaor annatto (bija)
1½teaspoonof garlic powder
3cupsof vegetable stock
2teaspoonsof salt(or more to taste)
2cupsof ricelong grain rice, or Carolina white rice
1poundof Spanish chorizo[0.45 kg], sliced
2tablespoonsof chopped parsleyplus extra leaves to garnish
4tablespoonsof olive oil
Instructions
Step 1: Preheat oven and prep
Preheat the oven to 350ºF [170ºC], and chop the vegetables.
Step 2: Heat broth
Pour the vegetable stock into a pot and mix with the paprika and garlic powder. Heat the vegetable stock until it breaks a boil. Season the stock with salt to taste.
Step 3: Cook rice
While the broth reaches the boil, place the raw rice on the bottom of the casserole in a uniform layer. Place the slices of chorizo on top, then carrot, tomato, pepper, onion, celery, olives, and peas (in the order listed).Pour the boiling broth onto the rice and vegetables. Cover the casserole tightly with aluminum foil, or a tight-fitting lid, and bake for 45 minutes. Remove the casserole from the oven, uncover and stir. If the rice is not cooked throughout cover again and return to the oven for another 15 minutes.
Step 4: Finish and serve
Remove from the oven, sprinkle with the chopped parsley, drizzle with olive oil, fluff with a fork, and serve.
Cook's notes
If you do not have a casserole with cover you can also use a iron-cast or aluminum-cast pot with a metal lid.