You are currently viewing Arroz al horno recipe
Arroz al horno

Arroz al horno recipe


A useful dish

One of the most loved recipes by the Valencians, baked rice, was originally created as a dish to make the most of the leftovers from the stew: broth, meat, black pudding, potatoes, etc. However, it is true that in recent years, due to its popularity, it has been cooked from scratch, without using leftovers from any previous dish.

One of the secrets of this rice is the surface crust that gives the dish a very special touch. This toasted crust is created due to the strong baking in the oven, where the ingredients are cooked for 30 to 50 minutes, depending on the oven.

A very curious story is the popular name by which the baked rice is known: “arròs passejat” or “arròs passejat” or “arroz paseado”. In the past, as there was no oven, the women would prepare the rice at home and take it to the bread oven in an earthenware dish, “walking” it around the village. Normally it was the village baker who, after baking the bread and for an economic price, allowed his neighbours to take advantage of the residual heat to cook the rice.

Arroz al horno
Arroz al horno


  • 4 sausages
  • 2 black pudding
  • Rib cuts
  • 1 potato
  • 2 tomatoes
  • 3 cups of bomba rice
  • ¼ of boiled chickpeas
  • Saffron
  • Olive oil
  • 6 cups of water
  • Garlic head
  • Salt


Start by browning the ribs and the sausages in a frying pan for a few minutes. Next, slice a potato and brown briefly in the frying pan.

Place all this in an earthenware pot and add the cooked chickpeas, uncooked rice, salt and saffron, and mix everything together. Then place the tomatoes cut in half on top. Add a head of unpeeled garlic in the centre.

As a final step, place the casserole in the oven for at least 30 minutes at a temperature of 200 degrees, checking the doneness of the rice.

The result will be an exquisite baked rice dish, ready to eat.