This Spanish Baked Rice Is Valencia’s Best-kept Secret

"This Spanish baked rice, known as arroz al horno con atún y tomatoes, is Valencia’s best-kept secret. It’s filled with flavors, easy to make, and done in a little over 40 minutes. Serve it next to a garden salad and a bottle of Spanish wine for a taste of the Mediterranean. To make this recipe, I used Spanish short-grain rice, which is the one that is used to make paella. Very similar to Arborio rice. Of course, you can use any rice you like here. Just make sure to check the package instructions; that way you get your liquid-to-rice ratios right on the money."

Preparation Time10 min

Cooking Time40 min