Spain´s BEST-KEPT Rice Recipe | Baked Rice with Chickpeas & Raisins
This Baked Rice with Chickpeas & Raisins, known as Arròs amb Panses i Cigrons, is one of Spain´s best-kept rice recipes. It´s filled with sweet & savory flavors, seriously easy to make and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine from the region of Utiel-Requena for an incredible meal.
To make this recipe I used Spanish round rice (10% OFF Your Order with Coupon ONAFORK). This is the rice that´s typically used to make paella. If you can´t find it in your area, you can also use arborio rice. However, any rice can be used here. Just check the package instructions so your rice to liquid ratios are right on the money.
I also used an oven proof paella pan to make this recipe. But you can use any other type of pan you like. Just make sure it´s oven proof. If you don´t have an oven proof pan, cook the dish in a regular pan, then transfer into a casserole dish before adding into the oven.
TIPS & TRICKS to Make this Recipe: Important to soak the raisins in warm water for 10 minutes before adding into the pan. This will help soften the raisins so they´re full of flavor and have a great texture.
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Watch the Video Below on How to Make Baked Rice with Chickpeas & Raisins
Baked Rice with Chickpeas & Raisins | Arròs amb Panses i Cigrons
- 3 tbsp extra virgin olive oil 45 ml
- 3 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.5 grams
- 1/2 tsp ground cinnamon 1.5 grams
- 1 cup Spanish round rice 190 grams
- 3 cups vegetable broth 720 ml
- 1 can chickpeas 15.5 oz / 440 grams
- 3/4 cup raisins 150 grams
- 1 head garlic
- pinch sea salt
- dash black pepper
Add the raisins into a fine sieve with a bowl underneath, cover the raisins with warm water, drain the can of chickpeas into a colander and rinse under water, finely grate the tomatoes and cut off about a 1/4 inch (.635 cm) from the bottom of the head of garlic
Heat an oven proof pan with a medium heat and add in the olive oil
After a couple of minutes add in the grated tomato, mix with the olive oil and then simmer
Once the grated tomato has slightly thickened, about 4 minutes, add in the paprika and ground cinnamon, quickly mix together, then add in the rice and mix continuously
After 2 minutes, add in the drained chickpeas, the soaked raisins (drained) and season with sea salt & black pepper, gently mix together, then add in the broth, raise to a high heat and give it a gentle mix
Once the broth comes to a boil turn off the heat, add the head of garlic cut side down in the middle of the pan, add into a preheated oven, bake option (bottom heat) 210 C - 410 F
After 20 to 25 minutes and all the broth has been absorbed, the rice should be perfectly cooked through, remove from the oven, serve directly out of the pan or transfer into serving dishes, enjoy!
Get the Spanish Rice I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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