Arroz al Horno – Baked Rice

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I started the think about side dishes for the Christmas eve meal and I remembered the times I received complements on this simple and easy baked rice recipe. It takes well to sauces and many fish, poultry and beef dishes.

Full disclosure – this is not a Mexican recipe, it’s Spanish, I’ll call it a cousin. It’s by Penelope Casa in her cookbook – La Cocina de Mamá .

Let’s get started

Ingredients

Serves 4

2 tablespoons olive oil or butter

2 tablespoons minced onion

1 cup short grain rice

1 cup chicken broth

1 cup water

2 tablespoons minced parsley

1 ½ teaspoons fresh thyme, or ¼ teaspoon dried

A few strands saffron, crumbled

Kosher or sea salt

Preheat the oven to 400℉. Heat the oil in a deep casserole pot, then add the onion and cook until the onion is softened. Stir in the rice, coating it with the oil. Pour in the chicken broth and 1 cup water, stir in the parsley, thyme, saffron and salt to taste and bring to a boil. Remove from the flame, cover, and transfer to the oven. Cook for 15 minutes★, remove from the oven, and let sit, covered, for 5 to 10 minutes before serving.