This delicious recipe for rice was one my mother made often. Whenever she would make a roast, this rice went right into the oven beside it. The rice takes on that smokey, roasted deliciousness, reminiscent of old world wood burning ovens my grandmother used.
You can add whatever smoked meats you like. I used prosciutto and chorizo, but bacon, black pudding, guanciale or sausage would be equally delicious, too! The recipe doubles beautifully, so feel free to make it for a crowd. Best part is no standing by the stovetop babysitting...throw it in, set the timer and relax.
Enjoy xoxo
Arroz de Forno ❦ Portuguese Oven Baked Rice
Serves 3-4
40 minutes
250 g. Parboiled rice (also called converted rice and easy-cook rice)
500 ml. HOT chicken or beef stock, choose one that complements your main course
60 ml. Extra virgin olive oil
50 g. Chorizo
50 g. Prosciutto or bacon
2 tbsp. Red or white wine vinegar
1/2 of 1 Medium onion, finely chopped
2 Garlic cloves, minced
1 Bay leaf
1 tsp. Coarse sea salt
Fresh flat leaf Italian parsley to taste
The rice pictured above is for recipe as written, but for delicious variations using the main recipe above, feel free to stir in any of the suggestions below.
*Optional additions:
1 tbsp. Tomato paste concentrate, saffron, swap vinegar for balsamic vinegar or lemon juice, add veggies instead of cured meats. Add beans and my delicious Homemade Sazon Seasoning.
1. Preheat oven to 180°C/ 356°F
2. In an oven safe deep baking casserole, add all ingredients and stir
3. Place in centre of oven and bake uncovered for 40 minutes.
If rice starts to brown too quickly, tent loosely with aluminium foil.
Alternatively, if you would like a more golden crust, like mine.
After rice is finished baking, turn on your oven's grill/ broiler for a few minutes, watching very closely, until you achieve your desired colour.
Serve and enjoy
Here pictured with my Portuguese Pork Bean and Cabbage Stew ❦ Feijoada à Transmontana "Aldrabada"