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Para 4 personas

• 1,5 litros de caldo de cocido
• 200 gr. de costilla de cerdo troceada
• 500 gr. de arroz
• 250 gr de garbanzos cocidos.
• 2 tomates maduros partidos
• 3 patatas cortadas a rodajas
• 4 morcillas de cebolla
• 100 gr. de tocino de cerdo
• 1 cabeza de ajos
• Azafrán o colorante alimentario amarillo
• sal

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• Poner el horno en marcha, para que vaya calentando.
• En la cazuela de barro, sobre el fuego de la cocina, sofreír la cabeza de ajo, las costillas y el tocino.
• Una vez dorados, añadir el arroz y los garbanzos, que también se sofreirán ligeramente.
• Añadir por último las patatas, cortadas en rodajas gruesas, y las morcillas. Sofreír.
• Añadir el caldo de cocido, hirviendo, y el azafrán o el colorante.
• Meter en el horno la cazuela y bajar la temperatura del horno a 180-200 grados.
• Dejar cocer durante 40 minutos
• Una vez cocido, sacar la cazuela del horno y dejar reposar el plato durante 5 minutos.

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