Spanish Baked Rice with Chorizo and Chickpeas
Arroz al Horno con Garbanzos y Chorizo
Prepare this delicious recipe for Spanish Baked Rice with Chorizo and Chickpeas, and we think it will become one of your favorites. Inspired by the classic flavors of Spanish cuisine, it’s made with dry GOYA® Chick Peas, along with fluffy CANILLA® Parboiled Extra Long Grain Rice. It’s so good, you’ll be asking for it again and again.
Total Time
205m
Prep Time:25m
Yields:6-8 Servings
Ingredients
1 cup
dry GOYA® Chick Peas, rinsed
1 packet
(7 oz.)
GOYA® Chorizo, thinly sliced
1
<p>white onion, diced</p>
1 pkg.
(1.41 oz) GOYA® Sazón with Saffron
1 tsp.
1 can (14.5 oz.)
1 packet
1
<p>head garlic, rinsed, top trimmed but unpeeled</p>
2 tbsp.
<p>finely chopped fresh parsley</p>
Directions
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>
Main Dish
Red Chimichurri Dense Bean Salad
Main Dish
Cuban Mojo Grilled Half Chicken
Main Dish
Grilled Chipotle Chicken Skewers
Main Dish
Venezuelan Parrillada Criolla
Main Dish
Chicken Chipotle Wrap
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Spanish Baked Rice with Chorizo and Chickpeas
Prep Time: 25m
Total time: 205m
Yields: 6-8 Servings
<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>
Ingredients
1 cup
dry GOYA® Chick Peas, rinsed
1 packet (7 oz.)
GOYA® Chorizo, thinly sliced
1
<p>white onion, diced</p>
1 pkg.
(1.41 oz) GOYA® Sazón with Saffron
1 tsp.
1 can (14.5 oz.)
1 packet
1
<p>head garlic, rinsed, top trimmed but unpeeled</p>
2 tbsp.
<p>finely chopped fresh parsley</p>
Directions
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>
Reviews
Submit your review | |