Spanish baked rice with leek, bacon and chickpeas

Packed with flavour, this one-pot tasty recipe is the perfect dinner for the whole family to enjoy.

10–20 minutes prep. time
20–25 minutes cooking time
Serves 4
Pies & savoury treats

A green casserole dish full of Spanish baked rice with leek, bacon and chickpeas, with a spoon in it, on a wooden table — Tuck in to an easy, one-pot meal | © Jill Mead

2 tbsp olive oil
250g streaky bacon, diced (or cooking chorizo, or a combination of both)
1 onion, finely diced
2 leeks, white and pale green parts only, sliced, rinsed and well drained
5 garlic cloves, skin on and left whole
3 whole plum tomatoes from a tin, drained of juice
½–1 tsp sweet paprika, to taste
300g Spanish paella rice (risotto rice will do)
600ml hot chicken stock or boiling water
small bunch flat-leaf parsley, chopped
salt (optional)
400g tin chickpeas, drained and rinsed
lemon wedges, to serve

Step 1

Preheat the oven to 180°C (170°C fan/gas mark 4).

Step 2

Heat the olive oil in a heavy-based casserole over a moderate heat and fry the bacon and/or chorizo for 3–5 minutes until golden, blistered and exuding fat.

Step 3

Add the onions, leeks and garlic cloves and cook for about 8 minutes until soft.

Step 4

Add the tomatoes, paprika and rice and mix everything together until the rice is well coated and warmed through.

Step 5

Add the hot stock or boiling water and the parsley and give the rice a good stir. Check the seasoning, adding a bit of salt or paprika if necessary.

Step 6

Add the chickpeas to the surface of the rice and cover the pan with a tight-fitting lid.

Step 7

Bake in the oven for about 20 minutes until the rice has absorbed all the liquid and the grains are just cooked through.

Step 8

Leave to rest for 5 minutes off the heat, with the lid on.

Step 9

Serve with lemon wedges and be sure to squeeze the pulpy flesh from the garlic cloves as you come across them.

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Spanish baked rice with leek, bacon and chickpeas

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