Spain on a Fork > All Recipes > Main Dishes > Oven Baked Spanish Rice – Arroz al Horno Vegan Recipe
All Recipes, Main Dishes / May 15, 2018

Oven Baked Spanish Rice – Arroz al Horno Vegan Recipe

– Oven Baked Spanish Rice – Arroz al Horno Vegan Recipe –

Growing up my mother always made Oven Baked Spanish Rice (known as Arroz al Horno in Spain), I liked it, but didn´t love it (don´t tell my mom 🙂 ), seriously, the reason why it wasn´t my favorite dish was the all the meat it had, specially the morcilla (blood sausage) it just gave it a weird flavor. So, I decided to give this dish a try my way, here I introduce to you an Oven Baked Spanish Rice without blood sausage, or any other meat for that matter. Now, before you go running to the hills because this recipe is vegan, my Oven Baked Spanish Rice heavily rivals with the original, and with one taste you will absolutely fall in love with this dish. To make this recipe I used this Paella Pan or you can use a cast iron skillet. VERY IMPORTANT: you have to use a pan that is oven-proof, stainless steel paella pans cannot be be used for this recipe, they are not oven-proof.

Easy to Make and Loaded with Spanish Flavor

Now, just because I turned this classic dish into a vegan dish does not mean it´s not loaded with Spanish flavor. The secret to giving this dish, or any other dish in that matter a Spanish flavor is Smoked paprika and saffron. I did use a vegetarian Spanish chorizo to make this recipe, which is optional, but it does give a huge boost of flavor, if that is not your thing you can just omit it, and if you´re a meat eater replace it with regular Spanish chorizo . Check out the video below on how to make this Oven Baked Spanish Rice or print out the recipe card below. Salud!

Watch the Video Below on How to Make this Oven Baked Spanish Rice – Arroz al Horno Vegan Recipe

Oven Baked Spanish Rice - Arroz al Horno Vegan Recipe

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -1/3 cup extra virgin Spanish olive oil
  • -1 yukon gold potato
  • -2 cloves of garlic
  • -1/2 onion
  • -1 tomato
  • -1 head of garlic
  • -vegan Spanish chorizo *optional
  • -1/2 tsp smoked paprika
  • -1/2 cup tomato puree
  • -sea salt
  • -black pepper
  • -1/2 cup cooked jarred chickpeas
  • -1 cup round rice
  • -2 cups vegetable broth
  • -saffron threads
  • -fresh parsley


  1. Begin by cutting up all your ingredients, cut a medium sized yukon gold potato into rounds that are a 1/4 inch thick, then finely mince 2 cloves of garlic, finely dice 1/2 of an onion, chop off about a 1/4 inch from the top of a head of garlic, cut a tomato into rounds that are a 1/4 inch thick, and if you´re using a Spanish vegetarian chorizo cut it into pieces that are 1/4 inch thick
  2. Add 2 cups of vegetable broth into a sauce pan along with a pinch of saffron threads and heat with a low-medium heat
  3. Heat an enameled paella pan (or large cast iron skillet) with a medium-high heat and add 1/3 cup extra virgin Spanish olive oil, once the oil get´s hot add the potatoes in a single layer and cook for 3 minutes per side, then remove the potatoes from the pan and set aside, add the diced onions to the pan and mix with the oil, about a minute later add the chorizo and mix with the onions, about 1-2 minutes later make a well in the middle and add the minced garlic, cook for 30 seconds and then add a generous 1/2 teaspoon of smoked paprika, mix everything together, next add 1/2 cup of tomato puree and season everything with sea salt and black pepper, after letting the tomato cook for about a minute add 1/2 cup of jarred chickpeas and 1 cup of round rice and mix everything together until well combined, turn off the heat in the pan and add the saffron infused broth into the pan and mix everything so the rice is evenly distributed
  4. Add the slices of cooked potatoes around the pan, the slices of tomato and place the head of garlic in the middle of the pan
  5. Add the pan into a pre-heated oven, bake only option 210 C - 410 F between 25-30 minutes
  6. After baking the rice take the pan out of the oven and place on a flat surface and let cool for about 5 minutes, then garnish with freshly chopped parsley and serve straight out of the pan
  7. Enjoy!

Recipe Notes

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  1. Brian Conrad

    This week I have tried your Chorizo and potato stew and it was delicious, today I will try your recipe for Arroz al Horno, really looking forward to it, have tried more of your dishes and loved them all
    Thank you

    19 . Mar . 2022
    • Spain on a Fork

      So happy to hear that Brian! Much love 🙂

      20 . Mar . 2022
  2. Laura

    Hello/ Hola! Two days ago I made EASY TO MAKE SMOKY SEAFOOD PAELLA WITH SHRIMP & SCALLOPS for my family of 3 and we all wanted more after it was gone. Following your recipe in a 12” paella pan was easy and the meal was delicious. Tonight I am hoping to double this recipe in a larger 15” paella pan. Do you think this will work if I doubled the ingredients? Are there other changes you would recommend? Thanks!

    11 . Nov . 2020
    • Spain on a Fork

      Yes, using a 15-inch paella pan you will perfect doubling up the recipe 🙂 much love

      12 . Nov . 2020
  3. Emma - Bake Then Eat

    I am not running for the hills, I love the fact that you made this vegan-friendly. I love Spanish flavours but a lot of Spanish dishes do have meat in them which is a shame for a long time vegetarian like me.

    15 . May . 2018
    • Spain on a Fork

      I´m glad you can appreciate this dish Emma, thanks for the comment 🙂

      17 . May . 2018

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