Spain´s BEST-KEPT Rice Recipe | Baked Rice with Chickpeas & Raisins
Recipe Information
Baked Rice with Chickpeas & Raisins
Cultural Context
Baked Rice with Chickpeas and Raisins, known as Arroz al Horno con Garbanzos y Pasas, hails from the Valencia region of Spain. Traditionally made with local ingredients, this dish reflects the agricultural bounty of the area, combining the earthiness of chickpeas with the sweetness of raisins. It’s often served during family gatherings and celebrations, showcasing the Mediterranean influence on Spanish cuisine. Today, variations can be found across Spain and beyond, with many home cooks adding their personal touch to this comforting dish.
raisins
🥗Healthier: dried cranberries
💰Cheaper: sultanas
Dried cranberries add a tart flavor while sultanas are often less expensive.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is a more budget-friendly option.
vegetable broth
🥗Healthier: homemade vegetable stock
💰Cheaper: water with seasonings
Using water with seasonings is a cost-effective alternative.
bell pepper
🥗Healthier: zucchini
💰Cheaper: carrots
Carrots are often less expensive and add sweetness.
Add 3/4 cup of raisins (150 g) into a fine sieve with a bowl underneath and cover with warm water, letting them sit for 10 minutes to soften.
Drain a can of chickpeas (15 1/2 oz, 440 g) into a colander and rinse under water.
Grate 3 tomatoes to yield a generous 1/2 cup of tomato sauce (150 g).
Cut off 1/4 inch from a head of garlic and reserve it.
Measure out 1 cup of Spanish round rice (190 g).
Heat a paella pan over medium heat and add 3 tbsp of extra virgin olive oil (45 ml).
After a couple of minutes, add the grated tomato to the pan and mix it with the olive oil.
After 3 to 4 minutes, when the tomato has slightly thickened, add 1 tsp of sweet smoked Spanish paprika (2.5 g) and 1/2 tsp of ground cinnamon (1.5 g), mixing well.
Add the 1 cup of rice to the pan and lightly cook it for 1 to 2 minutes, mixing continuously.
Add the drained chickpeas, soaked raisins, sea salt, and freshly cracked black pepper to the pan, mixing gently until well combined.
Pour in 3 cups of vegetable broth (720 ml) and turn the heat to high, mixing everything well until it comes to a boil.
Once boiling, turn off the heat and place the head of garlic cut side down in the middle of the mixture.
Transfer the pan to a preheated oven set to bake only from the bottom at 210°C (410°F) for 20 to 25 minutes, until virtually no broth remains and the rice is cooked through.
Remove the pan from the oven and garnish with fresh parsley before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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