Arroz Al Horno (Baked Spanish Rice) - cooking recipe

Ingredients

2 tablespoons olive oil, add more if necessary later
1/2 lb ground pork
1 potato, sliced into 1/4 inch thick rounds
1 cup chickpeas
2 tomatoes, skinned and chopped
2 chorizo sausages, thickly sliced
4 cups rice
8 cups chicken stock
3 saffron strands, crumbled
1 head garlic
salt

Preparation

Preheat oven to 350 degrees.
Heat oil in pan on medium; saute pork for 3 minutes.
Add potato rounds; saute for 3 minutes.
Add the chickpeas and tomatoes.
Lower the heat and cook gently for 5-7 minutes.
Mix in chorizo and rice; stir well.
Pour in stock and crumbled saffron.
Bring to boil.
Place mixture in a casserole dish; cover.
Place a halved garlic head on top.
Bake in a medium oven for about 45 minutes.
Remove garlic head before serving.
Taste for salt preferences.