Name: Baked Rice (Arroz al Horno)
Ingredients: 1 ½ tablespoons olive oil; ⅓ cup finely chopped shiitake mushroom caps; 2 tablespoons minced onion; 1 ¼ cups uncooked Arborio or other short-grain rice; 2 ½ cups fat-free, less-sodium chicken broth; ¼ teaspoon salt; ⅛ teaspoon crushed saffron threads; 2 tablespoons minced fresh parsley; 1 ½ teaspoons minced fresh thyme

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

Baked Rice (Arroz al Horno)

olive oil

shiitake mushroom caps

onion

Arborio rice

chicken broth

salt

saffron threads

parsley

thyme

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&deg; for 15 minutes. Remove from oven; let stand, covered, 10 minutes. Add parsley and thyme.


Made this as written, but omitted the saffron. Came out delicious! Will definitely be making it again soon.

The rice turned out well. Following the recipe, though, I thought it was a little bland.  So, it's a good start but needs isometric modifications.

SImple and delicious.  I had never made baked rice and will probably never make risotto the traditional way again!  I can't wait to add more ingredients-I'm optimistic by butternut squash risotto will be appearing on the table way more often because of this new method!

This is a great side dish.  I followed the recipe exactly and it came out great.  Everyone loved it and it is super easy.  Will definitely make again.

We loved this rice.  I followed the recipe (except omitted the saffron) and had no problem with the cooking time -- the rice came out perfectly. I took the suggestion of another reviewer and added some shredded manchego cheese along with the parsley and thyme -- the flavor was fanastic!  I served this with other Spanish Nights recipes; the pork loin, the asparagus salad and the orange yogurt cake.  It was a fanastice meal.

Baked Rice (Arroz al Horno)

Servings: 4

Author : Penelope Casas

Ingredients

Instructions

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