The oven cooked rice is cooked in casserole of mud. If you don't have any, you can use a paella (frying pan).

The "oven cooked rice" is a dish less acquaintance that the paella, but so much or more estimated by the Valencian people. It has a lot of similarities with the "rice pilaf" or "pilav", very extended in all the Moslem countries of the Mediterranean.

It was the rice dish more consumed in the Valencian Community, due to the customs of the previous epoch, at which the farmer was going to work and returned to eat at an uncertain hour. The oven cooked rice had the adventage of keeping its good point, and even improve it, after a long stand.

It was usual to cook it every Monday, because it was habitual to take advantage of the broth and the surpluses of the Sunday stew to prepare the casserole of rice and to lead it to cook to the oven of the most nearby bakery.

INGREDIENTS (for 4 persons):

• 1,5 liters of broth of stew
• 200 gr. of rib of pork cut into pieces
• 500 gr. of rice
• 250 gr of cooked chick-peas.
• 2 ripe divided tomatoes
• 3 potatoes cut to tracks
• 4 blood sausages
• 100 gr. of bacon
• 1 head of garlics
• Saffron or food yellow colouring
• Salt

1. Start the oven at maximum heat
2. In the casserole of mud, on the kitchen burner, fry the garlic bulb, the ribs and the bacon.
3. Once gilded, add the rice and the chick-peas, which also will be sautéed lightly.
4. Add finally the potatoes cut in thick tracks, and the blood sausages. Fry everything.
5. Add the broth of stew, boiling, and the saffron or the colouring.
6. Put the casserole in the oven and lower the temperature of the oven to 180-200 degrees.
7. Leave it cooking for 40 minutes
8. Once cooked, to take the casserole out of the oven and leave it stand for 5 minutes.