Emilia de Potries' baked rice

Ingredients

• 4 cups of rice (approximately 375g)
• 7 cups of broth
• 1 black pudding with onion
• 8 pieces of pork ribs
• 4 pieces of chicken
• 1 potato, thinly sliced
• 2 tomatoes, sliced into thick rounds
• 1 bell pepper, sliced
• One head of garlic
• 1 handful of white beans and large lima beans (garrofó), cooked
• saffron
• olive oil
• salt

Preheat the oven to 200 °C and bring the broth to a simmer.

In a ceramic casserole dish that is oven-safe, brown the pork ribs and salted chicken in olive oil.

Add the bell pepper and potato, and cook them for a few minutes until they are lightly browned.

Add the rice and cook it for a few minutes, then add the beans and saffron.

Pour in the hot broth and adjust the salt to taste.

Place the tomato slices, chopped sausage, and whole garlic head in the center of the dish.

Bake for approximately 20 to 25 minutes, until the rice is cooked and the broth has been absorbed.

Let it rest for a few minutes before serving.