Arroz al horno (baked rice)

Heat half of the olive oil in a large, deep frying pan or shallow casserole dish over high heat. Sear the pork belly slices until browned on all sides, then remove them and set aside in a bowl.

Ingredients

200 g of Pork Belly Slices

2½ mL of Bell Peppers

Equipment

Frying Pan

Tongs

Bowl

Add the remaining olive oil to the pan over medium heat. Fry the black pudding and bacon until browned, then remove them with a slotted spoon.

Ingredients

30 mL of Extra Virgin Olive Oil

100 g of Black Pudding

4 slices of Bacon

240 mL of Canned Black Beans

Equipment

Frying Pan

Slotted Spoon

Add the onion and peppers to the pan and sauté for 10 minutes until softened and golden. Stir in the tomato, garlic, smoked paprika, and chili flakes, cooking for an additional 2 minutes.

Ingredients

1 piece of Bell Peppers

1 piece of Onion

2 pieces of Tomato

5 mL of Smoked Paprika

1¼ mL of Chili Flakes

Equipment

Frying Pan

Wooden Spoon

Return the pork belly, black pudding, and bacon to the pan. Stir in the beans and stock, bringing the mixture to a boil.

Ingredients

225 g of Pork Belly Slices

2½ mL of Bell Peppers

240 mL of Black Pudding

240 mL of Bacon

240 mL of Canned Black Beans

700 mL of Chicken Stock

Equipment

Frying Pan

Sprinkle the rice over the mixture, gently pushing it beneath the surface of the stock. Transfer the pan to the oven and bake uncovered for 20 minutes.

Ingredients

240 mL of Chicken Stock

475 mL of Rice

Equipment

Oven

Frying Pan

Check the rice for tenderness and ensure the stock is absorbed. If needed, bake for an additional 5 minutes. Finish by drizzling with lemon juice and extra virgin olive oil before serving.

Ingredients

15 mL of Extra Virgin Olive Oil

240 mL of Chicken Stock

240 mL of Rice

15 mL of Lemon Juice

Equipment

Oven