Cooking Rice in the Oven with Vegetables and Chorizo
Serving: 4 servings
Ingredients
- 1 large carrot sliced
- 2 large tomatoes chopped
- 1 red pepper cubed
- 1 red onion cut into eighths
- 1 stalk celery sliced
- 1 dozen pitted green olives
- ½ cup of sweet peas
- 1 teaspoon of paprika or annatto (bija)
- 1½ teaspoon of garlic powder
- 3 cups of vegetable stock
- 2 teaspoons of salt (or more to taste)
- 2 cups of rice long grain rice, or Carolina white rice
- 1 pound of Spanish chorizo [0.45 kg], sliced
- 2 tablespoons of chopped parsley plus extra leaves to garnish
- 4 tablespoons of 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.
Nutrition
Calories: 745kcal
