The recipe for baked rice is traditional of the Valencian Community, as is the case with other dishes such as arroz a banda, negro or paella. In particular, it is prepared in a clay pot and, as its name suggests, it is cooked in the oven. In some towns it is called cassola because of the container in which it is cooked (i.e. cazuela in Spanish). As with other recipes, its origin lies in the use of the leftovers of the stew. Thus, some of the ingredients of the recipe for baked rice are chickpeas and pork products such as chorizo and black pudding, as well as the broth from the cocido. Sometimes it is made with water and cold meat or pork ribs are added.