Arroz de Forno com Sobras
Arroz de Forno com Sobras·(ah-ROZ deh FOR-no kohn SOH-brahs)
Sunday Saudade: Family Roasts & Hearty Rices
Monday night at six o'clock, the remnants of the weekend roast get a second, louder life when you rescue the cold shreds of Sunday roast pork. This isn't some heavy, cheesy casserole; you render the paprika-laced fat from dry-cured chorizo, toast the raw rice in that crimson oil, fold in yesterday’s roasted meat, fill a 9x13 glass baking dish, and let the oven do the rest to produce fluffy, deeply savory rice hiding beneath a glorious, slightly charred crust. Bake until the top layer of cheese blisters.
Before you start
Heat the broth ahead of time.
Adding cold broth to hot, toasted rice will shock the pan and disrupt the cooking process. Keep your broth at a low simmer in a separate small saucepan or heat it in the microwave before pouring it over the rice.
Ingredients
- extra virgin olive oil3 tbsp
- dry cured Spanish chorizo4 oz
- yellow onion1 med
- garlic3 med clove
- dried bay leaf1 large
- tomato paste1 tbsp
- smoked sweet paprika1 tsp
- medium grain rice1 1/2 cup
- leftover cooked meat2 1/2 cup
- chicken broth3 1/2 cup
- kosher salt1/2 tsp
- black pepper1/4 tsp
- fresh parsley2 tbsp
Method
- 01
Preheat the oven to 400°F and prepare your cooking vessel.
Position a rack in the middle of the oven and have a large, oven-safe Dutch oven or braiser ready on the stove.
- 02
Render the crimson fat from the chorizo.
In the Dutch oven over medium heat, add the olive oil and most of the sliced chorizo, reserving a few pieces for garnish. Cook for 3 to 4 minutes until the oil turns a vibrant, deep red—this paprika-infused fat is the foundational flavor profile of the dish.
- 03
Build the aromatic flavor base.
Add the diced onion, minced garlic, and bay leaf to the red oil. Sauté for 5 to 7 minutes until the onions are completely translucent, then stir in the tomato paste and smoked paprika, cooking for 1 more minute to bloom the spices.
- 04
Toast the raw rice in the seasoned fat.
Add the raw rice directly to the pot, stirring constantly for about 2 minutes so every single grain is coated in the oil. This crucial step prevents the rice from turning to mush in the oven.
- 05
Fold in the leftovers and bring the liquid to a simmer.
Stir in your shredded leftover meat, pour in the hot chicken broth, and add the salt and black pepper. Let the mixture come to a rapid simmer on the stove.
- 06
Bake uncovered to form a golden crust.
Scatter the reserved chorizo slices over the top of the liquid and transfer the uncovered pot directly to the oven. Bake for 20 to 25 minutes, or until all surface liquid is completely absorbed and the top layer of rice has developed a slightly dry, crispy crust.
- 07
Rest the rice before serving.
Remove the pot from the oven, discard the bay leaf, and let the dish rest for 5 to 10 minutes so the internal starches can settle. Garnish with the fresh chopped parsley and serve straight from the pot.
Notes
Use the right chorizo.
Authentic Portuguese chouriço is firm and cured. Never use raw, crumbly Mexican chorizo for this recipe; if you cannot find the Portuguese variety at your local market, dry-cured Spanish chorizo is the perfect accessible substitute.
Rice varieties matter.
To properly mimic the starch profile of Portuguese Arroz Carolino, you need a medium-grain rice like Calrose or Arborio. Standard long-grain white rice won't absorb the meat broth with the same velvety texture.