One Pot Spanish Rice

adapted from Food 52

This dish was delicious and really relatively cheap.  The most expensive thing is the chorizo, which could easily be subbed out with another cured meat.  Don't just leave it out though, it adds a good amount of the salt to the dish.

Ingredients:

2 tbsp olive oil
1 small yellow onion, diced
2 tsp kosher salt
10 oz dried chorizo
1 whole head of garlic, not peeled
1/2 cup raisins
15 oz can diced tomatoes with green chilies
1 1/2 tsp paprika
16 oz can chickpeas, drained
2 1/2 cups uncooked Arborio rice
5 cups chicken stock

Method:

Preheat oven to 400 degrees F.
Heat olive oil in a dutch oven and saute onions until soft.
Add chorizo and brown (couple of minutes.)
Stir in the head of garlic and the raisins and coat in the fat.  Cook for a couple of minutes.
Add tomatoes, salt, chickpeas, and tomatoes and cook until at a simmer.
Add rice, stir to coat and cook for a few minutes, just to toast.
Add the chicken stock, level out the rice, and position the garlic in the center of the dish.
Bring the mixture to a boil and then transfer to the oven.
Bake for 40-50 minutes until rice is cooked and the stock has been absorbed (the rice will still be slightly wet.)
Portion into bowls and serve each with a clove or two of garlic.