Baked Rice (Arroz al Horno)

Baked Rice (Arroz al Horno) Recipe
Photo: Jan Smith
Traditional in Valencia, baked rice is delicious with pork or chicken.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 107
Caloriesfromfat 29 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 16 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 261 mg
Calcium 11 mg

Ingredients

1 1/2 tablespoons olive oil
1/3 cup finely chopped shiitake mushroom caps
2 tablespoons minced onion
1 1/4 cups uncooked Arborio or other short-grain rice
2 1/2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon crushed saffron threads
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh thyme

Preparation

Preheat oven to 400°.

Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and onion; cook 5 minutes. Add rice, broth, salt, and saffron; bring to a boil. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand, covered, 10 minutes. Add parsley and thyme.

Note:

Penelope Casas,

July 2005
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