How to make
Boil the chickpeas in a pot until they're ready.
Fry the meat in a guvec until it aquires a golden color. Add the rice and when it turns transparent, pour the water (you can use some of the chickpea water).
Once it boils, add the chickpeas, arrange the potato slices, tomatoes, garlic (which you have cleaned from the large outer scales) and spices.
Bake the rice at 390°F (200 degrees) until the water evaporates.
Serve the dish with garlic mayonnaise.
The Spanish-Style Oven-Baked Rice is ready.
