Spain on a Fork > All Recipes > Main Dishes > Baked Spanish Rice with Vegetables
All Recipes, Main Dishes / May 30, 2020

Baked Spanish Rice with Vegetables

This Baked Spanish Rice with Vegetables, is possibly one of the best rice dishes ever. Made with the most basic ingredients, super easy to put together and done in 45 minutes. With one taste, you will instantly be transported to beautiful Spain.

I have received so many comments and messages from you guys, telling me you where supposed to be in Spain right now. But because of what happened, you had to cancel your trip. Dishes like this, will make you feel like you are in Spain.

To make this recipe, I used round rice. You can substitute it for medium grain rice or arborio rice. I also used an oven-proof paella pan. But you can use any type of oven-proof pan to make this dish. On a last note, make sure to use high-quality saffron. This is possibly, the most important ingredient in this dish.

TIPS & TRICKS to make this Recipe: Again very important, use either an oven-proof paella pan (not all of them are oven proof!) or any other type of pan that can be safely used in an oven. In my oven it took 25 minutes to get this dish done, but every oven heats differently, so check after 20 minutes.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Baked Spanish Rice with Vegetables

Baked Spanish Rice with Vegetables

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 cups vegetable broth
  • 1/2 tsp saffron threads
  • 1/4 cup extra virgin olive oil
  • 1/2 onion finely diced
  • 1/2 red bell pepper roughly chopped
  • 20 green beans cut into 2-inch pieces
  • 3 cloves garlic finely minced
  • 1 tsp sweet smoked Spanish paprika
  • 1/2 cup canned tomato sauce
  • 1/2 cup frozen lima beans
  • 1 cup round rice
  • 1 head garlic
  • pinch sea salt
  • dash freshly cracked black pepper


  1. Heat a sauce pan with a medium heat, add in a generous 2 cups of vegetable broth and pinch in 1/2 tsp saffron threads

  2. Meanwhile, heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the diced onions, chopped bell peppers & green beans, mix with the olive oil, after 3 minutes add in 3 minced cloves of garlic and continute to mix, after 20 to 30 seconds add in 1 tsp of sweet smoked paprika and mix until well combined, then add in 1/2 cup tomato sauce, 1/2 cup frozen lima beans and season with sea salt & black pepper, mix together until well combined, 1 minute later add in 1 cup of round rice, once again mix together until well combined, turn off the heat in the paella pan

  3. Grab the hot saffron infused vegetable broth and pour into the pan, give it a gentle mix to ensure everything is evenly divided throughout the pan, add in a head of garlic in the middle of the pan

  4. Add the paella pan into a preheated oven, bake only option 210 C - 425 F, after 25 minutes the rice should be perfectly cooked with all the broth incorporated into the rice, remove from the oven, serve at once, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads I used to make this Baked Spanish Rice with Vegetables

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