Baked Rice (Arroz al Horno)

Baked Rice (Arroz al Horno)
Photo by Jan Smith


  • 1 ¼ cups uncooked Arborio or other short-grain rice
  • 2 tablespoons minced fresh parsley
  • ¼ teaspoon salt
  • 1/8 teaspoon crushed saffron threads
  • 2 tablespoons minced onion
  • 1/3 cup finely chopped shiitake mushroom caps
  • 1 ½ teaspoons minced fresh thyme
  • + 2 more ingredients
    • 1 ½ tablespoons olive oil
    • 2 ½ cups fat-free, less-sodium chicken broth

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 m...

View full recipe at My Recipes


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