Oven-cooked rice with chorizo

Oven-cooked rice with chorizo

Yesterday I got the call from school that every parent dreads: the school doctor told me Nadia had fallen in the playground. Before I went into full panic mode, and with a swiftness that I suppose comes from either training in handling freaked-out parents, or the experience of doing so, she informed me that other than a loose tooth and a bit of a scare my kid was fine and just went back to playing.

Phew, another day in Motherhoodville.

Responsible mother that I pretend to be so people don’t think ill of me, I made an appointment with the dentist as soon as I hung up the phone.

Oven-cooked rice with chorizo

Nadia is 6, and so far had only lost her lower teeth, so a bit of a knock on the upper ones is not the tragedy it would be in a year’s time, but I wanted to reassure myself and my husband that I’m responsible enough to look after our kid when he is travelling.

So, a full meltdown later (what’s with kids and dentists?) the dentist tells me what I already know: She will be fine, her teeth are healthy and she will almost certainly need orthodontics later on.

So there goes our retirement fund. I hope our kid  is really happy with her straight teeth when she grows up and we have to move in with her because we are old, senile and broke.

Oven-cooked rice with chorizo

This is one of my to-go dishes on the weekends, when my family expects to be fed and I am not in much of a mood for spending lots of time in the kitchen. It all goes into the oven and while it cooks I can relax and read a book, then serve a delicious meal.

Aunt Clara
Oven-baked rice with chorizo
 
Prep time
Cook time
Total time
 
For a lazy weekend the perfect dish without having to slave over the stove for hours. This oven-baked rice is quick, easy and delicious.
Serves: 4 servings
Ingredients
  • 2 cups of long-grain rice
  • 1 lb of chorizo (Spanish sausage), sliced
  • 1 large carrot, sliced
  • 1 bell pepper, cubed
  • 1 stalk of celery, sliced
  • 2 large tomatoes cut into eighths
  • 1 onion cut into eighths
  • 1 teaspoon of paprika or annatto (bija)
  • 1 dozen pitted olives
  • ½ cup of sweet peas
  • 3 cups of vegetable stock
  • 1 sprig of fresh cilantro (coriander)
  • Pepper
  • Salt
Instructions
  1. Preheat oven to 350ºF (170ºC).
  2. Place the raw rice on the bottom of the casserole in a uniform layer.
  3. Place the slices of chorizo on top, then carrot, tomato, pepper, onion, celery, olives, peas and cilantro.
  4. Pour the vegetable stock into a pot and mix with the paprika.
  5. Heat the vegetable stock until it breaks a boil.
  6. Season the stock with salt and pepper to taste.
  7. Add the stock to the rice.
  8. Cover the casserole with a tight-fitting lid and bake for 45 minutes.
  9. Remove the casserole from the oven, uncover and stir. If the rice is not cooked throughout cover and again and return to the oven for another 15 minutes.
  10. Serve with your salad of choice.
Notes
If you do not have a casserole with cover you can also use a iron-cast or aluminum-cast pot with a metal lid.
Receive Aunt Clara’s Updates
Find out about new recipes, articles, and sometimes exclusive content.

{ 10 comments… add one }

  • Maria August 4, 2013, 9:12 AM

    I don’t have chorizo but I have longaniza. Should I brown the longaniza before?

  • April April 26, 2012, 7:34 PM

    This was delicious! My kids would like it to become a regular occurrence at our house.

  • Carol April 12, 2012, 11:18 PM

    This looks great. I have to try it. Do you think it will work with chicken?

    • Aunt Clara April 12, 2012, 11:55 PM

      I am not sure it will. A lot of the flavor in this comes from the chorizo, but since I haven't made it with chicken mine would be an educated guess, at best.

  • Emma February 11, 2012, 7:42 AM

    That looks so delicious. I want to try it.

  • Easy Recipes, Stunni February 8, 2012, 5:09 AM

    I have made your recipe last night and have to say… it was pretty good ;-).

    We have really enjoyed it, the chorizo gave a lot of taste to the rice. We like a bit of spice in our food ;-). It felt at the same time healthy with all the veggies in the dish.

    Thanks for sharing.

  • Yadsia @ShopCookMake February 1, 2012, 4:20 PM

    I think I'm gonna copy this idea. But I don't have any chorizo, maybe ham would be a good substitution. Will let you know how it turned out. Thanks for the delicious recipe!

    • Aunt Clara February 11, 2012, 7:33 AM

      Yadsia, the chorizo lends color and flavor to the rice (which is why I put it right on top of it). I am sure it can work with some other meats, but it won't work so well with ham.