Baked Rice

For Spaniards, rice baked in the rich cocido broth is the ultimate comfort food. Heat a couple of tablespoons of olive oil with a few minced garlic cloves in a medium-size casserole and stir for a minute. Add a large grated tomato, cook for a few minutes more, then add some paprika. Stir in 1 cup short-grain Spanish rice or Italian risotto rice along with some chickpeas from the cocido and diced chorizo and blood sausage. Add 2 cups of strained cocido broth, some minced parsley, and a pinch of crumbled saffron; bring to a boil. Cover and bake in a 400°F oven until the rice is tender, about 18 minutes. Uncover, and let stand for 10 minutes before serving.