Arroz Al Horno Baked Spanish Rice

Recipe posted for zwt5 from top tours of spain site.

Preheat oven to 350 degrees.

Heat oil in pan on medium.

Saut pork for 3 minutes.

Add potato rounds.

Saute for 3 minutes.

Add the chickpeas and tomatoes.

Lower the heat and cook gently for 5-7 minutes.

Mix in chorizo and rice.

Stir well.

Pour in stock and crumbled saffron.

Bring to boil.

Place mixture in a casserole dish.

Cover.

Place a halved garlic head on top.

Bake in a medium oven for about 45 minutes.

Remove garlic head before serving.

Taste for salt preferences.

olive oil, ground pork, potato, chickpeas, tomatoes, chorizo sausages, rice, chicken stock, saffron strands, garlic, salt