Arròs a la cassola is a traditional rice dish originating from Catalonia. It's made in a casserole instead of a paella pan as they do in Valencia, hence the name. The dish is made with arroz bomba rice and typical countryside ingredients such as meat (chicken, rabbit, sausages, or pork chops) and often mushrooms, green beans, artichokes, and similar vegetables that vary depending on seasonal availability.

In modern versions, fish or seafood such as cuttlefish, mussels, and squid have also been added to the dish. In the past, the dish was made for weddings and special occasions, but nowadays it's traditionally made on Thursdays and weekends in Catalonia.

Other names for arròs a la cassola include arròs del tros (estate rice) and arròs de pagès (farmer's rice), referring to its basic ingredients.