This BAKED RICE is Spain’s Best-Kept Recipe | Arroz con Costra de Verduras

This baked rice with vegetables, known as arroz con costra de verduras, is one of Spain’s best-kept rice recipes. It’s filled with flavors, easy to make, and done in about 40 minutes. Serve it next to a garden salad, a crunchy baguette, and a bottle of Spanish red wine from Alicante for a fabulous meal.

To make this recipe, I used Spanish round rice, which is similar to Arborio rice. Of course, you can use any type of rice you like. Just make sure to check the rice package instructions. That way you get your liquid-to-rice ratios right on the money.

For the liquid I used homemade vegetable broth. But you can also use chicken broth, beef broth, or even water if you prefer. Just make sure to season accordingly if you’re using water.

TIPS & TRICKS to Make this Recipe: I used an oven-proof paella pan. If you don’t have one, you can use any type of oven-proof pan, or even add everything into a casserole dish and use that to bake your rice.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Arroz con Costra de Verduras

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Egg Crusted Baked Rice with Vegetables | Arroz con Costra de Verduras

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 445 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/2 cups vegetable broth 600 ml
• 1/4 tsp saffron threads 0.17 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 medium onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1 green bell pepper (finely chopped)
• 2 tomatoes (finely grated)
• 1 cup short grain rice 190 grams
• 1 cup cooked chickpeas (canned or jarred) 170 grams
• 4 eggs
• 1 tbsp chopped parsley 4 grams
• sea salt & black pepper

Instructions

1. Add the broth into a saucepan, pinch in the saffron, and heat with a medium heat

2. At the same time, heat a 12-inch (30 cm) ovenproof pan with a medium heat and add in the olive oil

3. After a couple of minutes, add in the chopped onion, garlic, and bell peppers, and mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the grated tomatoes, and season with salt & pepper, mix together and then simmer

4. Once the grated tomatoes have slightly thickened, about 4 minutes, add in the rice and chickpeas, gently mix together until well mixed, then grab the simmering broth and gently pour into the pan, give it one final mix so everything is evenly distributed, and simmer

5. In the meantime, crack the eggs into a bowl, add in the parsley, and season with salt & pepper, whisk together

6. After simmering the rice for 8 to 10 minutes and you can see a lot of the broth has been absorbed but there is still some broth left, turn off the heat, and pour the whisked eggs over the rice, making sure to coat the entire surface

7. Add the pan into a preheated oven at 200°C / 400°F for 8 to 10 minutes or until the eggs are just cooked through and create a crust on top, then remove from the oven and cover with a cloth

8. After a couple of minutes, uncover the pan and serve the rice, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Egg Crusted Baked Rice with Vegetables | Arroz con Costra de Verduras

Amount Per Serving

Calories 445 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 164mg55%

Sodium 772mg34%

Potassium 476mg14%

Carbohydrates 56g19%

Fiber 6g25%

Sugar 6g7%

Protein 12g24%

Vitamin A 2196IU44%

Vitamin C 75mg91%

Calcium 65mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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