Spanish Baked Rice with Chorizo and Chickpeas

The perfect one pan dish for those weeknights you just don’t feel like cooking but still want something tasty!


  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 teaspoons kosher salt, plus more to taste
  • 10 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo)
  • 1 whole head of garlic, rinsed but not peeled
  • 1/2 cup currants (raisins can be substituted)
  • 1 15-ounce can of diced tomatoes, including juice
  • 1 1/2 teaspoons paprika (smoked or regular)
  • 1 16-ounce can of chickpeas, drained and rinsed (or double the chickpeas if you like them!)
  • 2 1/4 cups uncooked Arborio rice (or Carnaroli rice or Spanish paella rice)
  • 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)


  • Heat oven to 400° F.
  • Heat olive oil over medium heat in a wide, ovenproof braiser or cazuela with at least a 3 1/2–quart capacity. (Alternatively, use a Dutch oven with an equivalent capacity, or start the dish in a large pot and transfer to a baking dish that holds at least 3 1/2 quarts). Add the onions, season with a pinch of salt, and saute until tender, about 6 to 8 minutes. Add the chorizo and cook until it starts to brown and render a bit of its fat, stirring occasionally, another 2 to 3 minutes.
  • Stir in the whole head of garlic and currants, stirring well to integrate and coat in the fat, and cook another 2 to 3 minutes. Add the tomatoes, paprika, 2 teaspoons kosher salt, and chickpeas, and cook until the tomatoes start to gently simmer. Add the rice, stirring well to evenly coat, and cook for another 3 to 4 minutes to toast the grains. Add the chicken stock and position the garlic in the center of the rice. Bring the stock to a boil, then put the pan (uncovered) in the oven.
  • Bake for 30 to 40 minutes, or until the rice is tender and all of the stock has been absorbed. (Check at 25 minutes.) If using a Dutch oven, the cook time will be closer to 40 to 50 minutes.
  • Serve warm or at room temperature, making sure everyone gets a few garlic cloves.

Recipe courtesy of Food52.

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