Azzor al horno (Oven baked rice)

In Estonian 

This usual homemade dish in Spain, Alicante province. In translation it means oven baked rice. There is a lot of different recipes for this dish and you could use almost all ingredients, what you have in your refrigerator. 

For making this dish it is most suitable to use short grain Spain rice: Bomba. But unfortunately it was not possible to find it in our shops, so I used Arborio rice (rice for risotto).

Arroz al horno is flavorful  dish, what super easy to prepare and also the preparing time 
is reasonable. You can make it in one hour and the result is really tasty and suits well to cold winter evening.

Ingredients:

800 g pork belly piece (sliced about 1 cm thick slices)
olive oil for frying
100 g smoked ham (sliced about 1x1 cm size pieces)
150 g black pudding (sliced about 1x1 cm size pieces)
1 onion (cleaned and finely chopped)
2 red bell pepper (deseeded and roughly chopped)
1 big tomato (deseeded and roughly chopped)
10 garlic gloves (cleaned and roughly chopped)
2 tsp smoked paprika powder
small piece of dried cayenne´i pepper (add so much how spicy food you like)
400 g can white beans in salt water (drained)
8 thyme sprigs
1 l chicken stock
300 g Arborio rice

Use this pan, what you can also put to oven. Heat oven to 200 C.
Heat the olive oil in pan and fry the pork belly slices on each side until you get nice brown color. Transfer the slices to bowl and set a side.

Fry the smoked ham and black pudding until these are crispy. Add onion and paprika to pan and fry these until soft. This will take some minutes. Add tomato and cook until soft.
Add garlic gloves, smoked paprika powder, cayenne´i pepper, white beans and thyme sprigs. Mix and heat mix a little.

Add stock and fried pork belly slices. Heat the mix until boiling and boil for few minutes.  
Sprinkle the rice over the pork belly slices and push all ingredients down so they will be covered with chicken stock. Again heat the mix until boiling and boil for few minutes.

Put the pan to oven and keep in oven for 20 minutes Take the pan out and check if the rice is enough soft. If it seems that it is not, then keep the dish in the oven for 5 minutes more. 
The dish is ready when all stock has been evaporated and rice and/or other ingredients is not sticky. 

Serve immediately!