Arroz al Horno (Spanish Oven-Baked Rice)

Ingredients

• •1½ cups short-grain white rice (Arborio or Calrose work well)
• •500 g pork back ribs, cut into individual ribs
• •1 can (540 ml) canned chickpeas, drained and rinsed
• •1 cup canned whole tomatoes, crushed by hand
• •1 head garlic cloves, whole and unpeeled
• •1 tsp smoked paprika
• •3 cups low-sodium chicken broth, hot
• •3 tbsp olive oil
• •1 tsp fine sea salt
• •¼ tsp black pepper
• •2 tbsp fresh flat-leaf parsley, to garnish

Directions

1. 1Preheat oven to 400°F (200°C).
2. 2Season ribs with salt and pepper; heat olive oil in a large oven-safe skillet or baking dish over medium-high heat and brown ribs on both sides, about 5 minutes total, then remove and set aside.
3. 3In the same pan, add tomatoes, paprika, and chickpeas and stir over medium heat for 2 minutes.
4. 4Add rice and stir to coat in the tomato mixture for 1 minute.
5. 5Pour in hot broth, nestle ribs and whole garlic head on top, and bring to a gentle simmer on the stovetop.
6. 6Transfer to the oven and bake uncovered for 30–35 minutes until rice is cooked and the top is golden and slightly crisp.
7. 7Rest 5 minutes out of the oven before garnishing with parsley and serving directly from the dish.

💡 Short-grain rice is key for the right creamy-yet-firm texture; Calrose (sold in most Canadian grocery stores) is an excellent substitute for Spanish bomba rice. The whole garlic head softens to a sweet, spreadable paste — squeeze cloves out and eat with the rice.

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