Make Ahead

Spanish Baked Rice with Chorizo and Chickpeas

January 24, 2018
16 Ratings
Photo by Bobbi Lin
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 6
Author Notes

This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted version of Claudia Roden’s Baked Rice with Chickpeas and Currants from The Food of Spain. A whole head of garlic (called a partridge by Valencians) is baked in the middle of the rice, so everyone can take a few cloves and squeeze out the soft insides at the table. It’s not only charming, the garlic flavors and perfumes the entire dish. Another special detail is the technique for baking the rice at high heat (sans lid). The top layer of rice gets crunchy (with creamier, softer rice underneath), the tomatoes turn soft and jammy, the chorizo browns and crisps, and the garlic turns golden. It’s one of the most foolproof techniques I’ve found for cooking rice.

This one-pot meal is substantial enough to standalone for dinner (a simple, leafy green salad on the side wouldn't be out of place) and versatile enough to be served with meat or as part of a big spread when hosting friends.

For a vegetarian version, double the olive oil and chickpeas, omit the chorizo, and use vegetable stock. Top each bowl of rice with a pimentón fried egg, also highly recommended for leftovers!

A wide, ovenproof braiser or cazuela is recommended for the dish—both for presentation and to maximize the surface area that crisps and browns.

Featured In: Smoky One-Pot Baked Rice with a Strange Technique (& Chorizo, Too)EmilyC

What You'll Need
  • 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)
  1. Heat oven to 400° F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm or at room temperature, making sure everyone gets a few garlic cloves.

See what other Food52ers are saying.

  • clayshapes
  • OPTOMontheEdge
  • Karen Calvert
    Karen Calvert
  • Lauren Jaffe
    Lauren Jaffe
  • Greg Crawford
    Greg Crawford

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

56 Reviews

Pbulus November 26, 2023
This was excellent and very easy. Next time, I’d toast the rice before adding in the tomatoes, etc. The liquid made it hard to toast the rice as instructed.
Debbie October 31, 2023
Easy peasy. Brilliant recipe, tasty too. I checked mine at 25 mins and it was done .
clayshapes September 24, 2022
How wonderful! Loved this dish - the salty, spicy chorizo, paired with the sweet currants/raisins - and creamy rice and chick peas (Mine was a bit too creamy - I erred by adding a bit more liquid than required - but still delicious). I added a bit of crunch on the top just before serving - toasted sliced almonds. Will try this next with some lightly sauted shrimp on top at the last minute. Thanks for the recipe - it's going into rotation.
OPTOMontheEdge September 18, 2022
I've made this about 5 times now, and the only thing I'm bummed about is I keep forgetting to have some crusty bread on hand for that delicious roasted garlic! This recipe is fantastic, and has become a regular in our house. Well balanced and adaptable.
LaurenLyons June 14, 2020
Hi, I only have a 5 quart dutch oven— will that be ok to make this?
Karen C. May 8, 2020
This is so yummy! I've been enjoying leftovers for days. Due to pantry limitations I used raisins instead of currents, Jasmine rice, and ground chorizo, but it was still superb. Note to check at 25 minutes was spot on. Mine was perfectly cooked by then including a little crispy rice on top. This would make a great pot luck dish and will be going in my book of favorite recipes.
EmilyC May 27, 2020
Sorry for my delayed response. So glad you found and liked this recipe, Karen! Thanks for your note!
Lauren J. May 4, 2020
I made this recipe a year ago and have come back to it. One-pot meals that make minimal kitchen mess are so clutch right now. Assembly and clean-up are such a snap, and the results are tasty and provide leftovers. I used sushi rice because it's what I had!
EmilyC May 27, 2020
Wonderful, and great to know that this works well with sushi rice! Thanks for your note, Lauren!
may December 30, 2019
Really, really nice! We aded some fresh bell pepper . This dish took me right back to Spain.
EmilyC December 30, 2019
Wonderful -- thanks so much for trying this and reporting back, may!
Greg C. December 23, 2018
This dish was just incredible. I'd had it saved for some time and now I'm kicking myself for not making it sooner! The smokiness of the chorizo works so well with the tartness from the tomatoes and the creaminess from the beans. And then you get little bursts of sweetness from the currants. Mmmm. And I love how the top gets crispy. Couldn't stop eating it!
EmilyC December 26, 2018
So glad you liked this, Greg! Thanks so much for trying this and taking the time to leave your feedback! : ) Happy holidays!
meli6 August 29, 2018
Awesome! Cut the recipe in half, used 2 cups garbanzos ( because we love them), used sliced Spanish chorizo (cut into strips, couldn't find the dry type). So delicious!
EmilyC August 29, 2018
Wonderful, and thanks for your note!!
Wendy August 4, 2018
This was so good!!! I did not have raisins nor currants but i had dried cranberries so i used them! so good!
Also, instead of a whole head of garlic, I used cloves of garlic (skin on). Worked very well also! thank you for this recipe! love it!
EmilyC August 5, 2018
Yay—so glad you liked this, Wendy! Thanks so much for trying it and letting me know!
Anastasia S. July 18, 2018
Made it vegan using soy chorizo from Trader Joe's. Love the garlic head idea!
Judy June 5, 2018
Where’s the beans.
EmilyC June 5, 2018
Do you mean chickpeas? The recipe calls for a 16-ounce can but you can double the chickpeas if you like. They’re added in Step 3.
Sarah May 18, 2018
Do you put the rice in cooked or uncooked? Thanks!
stevemr May 18, 2018
EmilyC May 18, 2018
Thanks stevemr! Sarah, I made a note in the ingredient list!
Rose April 15, 2018
Absolutely in love! I make this with lamb from the farmer's market instead ....sooooo good
EmilyC April 15, 2018
wonderful! : )
Daniela R. April 2, 2018
This was really delicious and very easy to make. I made it vegetarian so I used 2 cans of chickpeas. Next time, I may add even more tomatoes and currants because they tasted so delicious. I previously roasted a garlic head so I knew it would be delicious! I don’t have an oven safe saucepan or Dutch oven so I cooked everything on the stove like instructed and transferred to a baking pan. Just let it cook 40 mins.
EmilyC April 15, 2018
So glad you liked this Daniela. Thanks for your note!
FrugalCat March 16, 2018
I used golden raisins. The whole dish was awesome. Love the garlic head idea.
EmilyC March 16, 2018
Oh good—thanks for trying it and your note!
Stacy G. March 13, 2018
Made it tonight. Quite tasty but a little heavy on the rice for us. Doubled the chickpeas, added the saffron and more tomatoes. Looking forward to enjoying the leftovers and making again.
EmilyC March 16, 2018
Thanks Stacy--glad you liked it and hope you enjoyed the leftovers! While I haven't tried this, you could go lighter on the rice next time (keeping the rice:broth ratio the same)--should work!
pottsy.1990 March 13, 2018
This turned out great! It’s just hubby & I but I made the full amount and was so glad I did. Leftovers are making
excellent work lunches. First night we enjoyed it with grilled chicken thighs and green beans but I had it with canned tuna today and will have it with a fried egg tomorrow! I didn’t change anything (used carnaroli rice) except for finishing with chopped parsley and a squeeze of lemon.
EmilyC March 16, 2018
So glad this turned out well for you, pottsy! Canned tuna sounds like a great way to stretch leftovers...will try that myself!
marti G. March 9, 2018
This looks absolutely amazing !!!