Baked Rice (Arroz al Horno)

Photo: Jan Smith

Traditional in Valencia, baked rice is delicious with pork or chicken.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 29%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.5g
  • Carbohydrate: 16g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 261mg
  • Calcium: 11mg

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

  1. Preheat oven to 400°.
  2. 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.
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