Baked Rice (Arroz al Horno) Recipe Print Page

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Photo by: Photo: Jan Smith

Baked Rice (Arroz al Horno)

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

Cooking Light JULY 2005

Yield: 6 servings (serving size: 2/3 cup)

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.

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

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Baked Rice (Arroz al Horno) recipe