Arroz al Horno

Arroz al Horno is a traditional Mexican baked rice dish that combines the flavors of saffron, garlic, and various vegetables, creating a hearty and satisfying meal. This gluten-free version retains authenticity while being accessible to those with dietary restrictions.

Ingredients

• Long-grain rice - 1 cup
• Chicken broth - 2 cups
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Tomato - 1 medium, diced
• Bell pepper - 1 small, diced
• Green peas - 1/2 cup
• Saffron threads - 1/4 teaspoon
• Cumin powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced

Steps

1. Preheat the oven to 180°C (350°F).
2. In a saucepan, heat the olive oil over medium heat and sauté the diced onion and minced garlic until soft and fragrant.
3. Add the diced tomato and bell pepper, cooking for another 5 minutes until they soften.
4. Stir in the rice, cumin, paprika, salt, and black pepper, cooking for 2-3 minutes until the rice is coated and slightly toasted.
5. In a separate bowl, dissolve the saffron in the chicken broth and add the lime juice.
6. Pour the saffron-infused broth over the rice mixture, then add the green peas and stir to combine.
7. Transfer the mixture to a baking dish, cover with aluminum foil, and bake in the preheated oven for 25 minutes.
8. After 25 minutes, remove the foil and bake for an additional 10 minutes until the rice is fully cooked and the liquid is absorbed.
9. Remove from the oven, let it sit for 5 minutes, then fluff with a fork and garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 56 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and bell peppers.
• Provides a good source of fiber from vegetables and peas.

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