Arroz Al Horno (Baked Spanish Rice)

1. Preheat oven to 350 degrees.

2. Heat oil in pan on medium; sauté pork for 3 minutes.

3. Add potato rounds; saute for 3 minutes.

4. Add the chickpeas and tomatoes.

5. Lower the heat and cook gently for 5-7 minutes.

6. Mix in chorizo and rice; stir well.

7. Pour in stock and crumbled saffron.

8. Bring to boil.

9. Place mixture in a casserole dish; cover.

10. Place a halved garlic head on top.

11. Bake in a medium oven for about 45 minutes.

12. Remove garlic head before serving.

13. Taste for salt preferences.

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Nutrient	Quantity
Total fats	166.7166 g
Protein	194.5555 g
Carbohydrates	786.444 g
Energy	5433.4892 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5032 g
Water	2533.1641 g
Aspartic acid	14.0856 g
Calcium, Ca	424.0236 mg
Lutein + zeaxanthin	19.68 g
Fiber, total dietary	57.04 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	1947.6163 g
Niacin	93.6161 mg
Vitamin A, RAE	219.4496 g
Fatty acids, total trans-polyenoic	0.0074 g
Arginine	10.5744 g
Riboflavin	3.5327 mg
Tocopherol, beta	0.3257 mg
Fatty acids, total polyunsaturated 15:0	0.0148 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2368 g
Fatty acids, total saturated 20:1	0.8546 g
Glutamic acid	26.2656 g
Sodium, Na	3035.6042 mg
Fatty acids, total saturated 16:1 undifferentiated	4.3604 g
Total lipid (fat)	166.7166 g
Manganese, Mn	64.339 mg
Proline	6.102 g
Fatty acids, total saturated 16:0	29.8184 g
Fatty acids, total saturated 8:0	0.0148 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.1558 g
Sucrose	4.884 g
Choline, total	618.3671 mg
Sugars, total	78.2392 g
Serine	6.5936 g
Fatty acids, total saturated 10:0	0.1939 g
Fatty acids, total saturated 18:0	11.7721 g
Fatty acids, total saturated 20:4 undifferentiated	0.279 g
Vitamin B-6	6.9573 mg
Selenium, Se	245.2961 g
Ash	31.8067 g
Tocotrienol, delta	0.444 mg
Fatty acids, total saturated 18:1 undifferentiated	72.4011 g
Pantothenic acid	14.9666 mg
Phenylalanine	6.6534 g
Copper, Cu	5.3448 mg
Betaine	0.027 mg
Thiamin	7.3767 mg
Retinol	40.736 g
Methionine	2.7079 g
Iron, Fe	27.511 mg
Carbohydrate, by difference	786.444 g
Phosphorus, P	3933.0544 mg
Folate, total	1446.4377 g
Tocopherol, gamma	1.6301 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	7.2647 g
Cholesterol	253.7653 mg
Valine	7.0259 g
Fatty acids, total saturated 18:2 undifferentiated	26.9047 g
Glycine	6.7439 g
Carotene, alpha	420.9895 g
Fatty acids, total saturated 14:0	1.2964 g
Zinc, Zn	28.5554 mg
Isoleucine	5.8105 g
Fatty acids, total saturated 12:0	0.1504 g
Fatty acids, total polyunsaturated	28.9522 g
Tocotrienol, gamma	9.916 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	10.5061 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0074 g
Tocotrienol, alpha	3.256 mg
Vitamin A, IU	3731.7482 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	1446.4377 g
Tryptophan	1.5609 g
Vitamin C, total ascorbic acid	139.9801 mg
Phytosterols	59.67 mg
Fatty acids, total polyunsaturated 16:1 c	0.0296 g
Fatty acids, total polyunsaturated 18:1 c	7.6886 g
Fatty acids, total saturated 20:0	0.2228 g
Tocotrienol, beta	0.666 mg
Starch	536.574 g
Tyrosine	4.3746 g
Vitamin B-12	1.9502 g
Vitamin K (phylloquinone)	97.1544 g
Fatty acids, total saturated	43.9105 g
Histidine	3.8818 g
Fatty acids, total monounsaturated	77.7688 g
Threonine	5.2355 g
Folate, food	1446.4377 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Fatty acids, total polyunsaturated 24:0	0.1258 g
Vitamin E (alpha-tocopherol)	13.5249 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Fatty acids, total trans	0.0074 g
Magnesium, Mg	1188.7403 mg
Lysine	8.0315 g
Potassium, K	7119.4868 mg
Cystine	1.7401 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Rice	4 cups	2715.8	564.25	23.68
Garlic	1	4.47	0.9918	0.015
Olive oil	2 tablespoons	238.68	0	27
Potato	1	0	0	0
Tomato	2	124.1379	27.5262	1.0795
chicken stock	8 cups	691.2	67.776	23.04
chorizo sausage	2	50.4333	0	0.2833
chickpea	1 cup	756	125.9	12.08
pork	0.5 lb	852.768	0	79.5388
saffron strand	3	50.4333	0	0.2833