Main Dish

Spanish Baked Rice with Chorizo and Chickpeas

Spanish Baked Rice with Chorizo and Chickpeas

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<h2 class="subheader">Arroz al Horno con Garbanzos y Chorizo</h2> <p>Prepare this delicious recipe for <em>Spanish Baked Rice with Chorizo and Chickpeas</em>, and we think it will become one of your favorites. Inspired by the classic flavors of Spanish cuisine, it’s made with dry GOYA® <a title="Chick Peas Dry" href="https://goya.com/en/products/chick-peas-dry" data-udi="https://goya.com/en/products/chick-peas-dry">Chick Peas</a>, along with fluffy <a title="Canilla Extra Long Grain Rice" href="https://goya.com/en/products/canilla-extra-long-grain-rice" data-udi="https://goya.com/en/products/canilla-extra-long-grain-rice">CANILLA® Parboiled Extra Long Grain Rice</a>. It’s so good, you’ll be asking for it again and again.</p>

Total Time

205m

Prep Time:25m

Yields:6-8 Servings

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Ingredients

1 cup

dry GOYA® Chick Peas , rinsed

¼ cup

GOYA® Extra Virgin Olive Oil

1 packet
(7 oz.)

GOYA® Chorizo , thinly sliced

1

<p>white onion, diced</p>

2 cups

GOYA® Canilla<sup>®</sup> Extra Long Grain Rice

1 pkg.

(1.41 oz) GOYA® Sazón with Saffron

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Paprika

1 can (14.5 oz.)

GOYA® Diced Tomatoes

1 packet

GOYA® Chicken Flavored Bouillon

1

<p>head garlic, rinsed, top trimmed but unpeeled</p>

2 tbsp.

<p>finely chopped fresh parsley</p>

Directions

Kitchen View

Step 1

<p>Place chickpeas in large saucepan; pour in enough water to cover. Let stand overnight; drain.</p>

Step 2

<p>Return chickpeas to saucepan; add enough fresh water to cover by 1 inch. Bring to boil; reduce heat to medium-low. Cover and cook for 1 1/2 to 2 hours or until tender; drain.</p>

Step 3

<p>Preheat oven to 400°F. Heat oil in <em>cazuela</em> or Dutch oven set over medium heat; cook chorizo and onion for 5 to 8 minutes or until chorizo is starting to brown and onion is slightly softened.</p>

Step 4

<p>Stir in chickpeas, rice, Sazón, Adobo seasoning and paprika; cook for 2 to 4 minutes or until well coated. Stir in 4 cups water, diced tomatoes and bouillon; bring to boil. Nestle head of garlic into center of rice mixture in pan.</p>

Step 5

<p>Transfer to oven. Bake, uncovered, for 35 to 45 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes before serving.</p>

Step 6

<p>Garnish with parsley. Serve rice with a squeeze of roasted garlic over each serving.</p> <p>Note: For a simple variation, add a handful of raisins and a handful of capers to the rice mixture before baking.</p>

Products in this Recipe

Chick Peas

Chick Peas
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Chorizo

Chorizo
Canilla<sup>®</sup> Extra Long Grain Rice

Canilla<sup>®</sup> Extra Long Grain Rice
Sazón with Saffron

Sazón with Saffron
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Paprika
Paprika
Diced Tomatoes
Diced Tomatoes
Chicken Flavored Bouillon

Chicken Flavored Bouillon

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Recipe Tags

Main Dish

Spain

Rice

Baked

All-Ocassion

Over 60 minutes

Spain

All-Year

Entree

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