Spain’s Most UNDERRATED Rice Dish | Oven-Baked Spanish Vegetable Rice

This Oven-Baked Spanish Vegetable Rice, known as Arroz con Verduras al Horno, is possibly one of the best rice dishes that hail from Spain. It’s packed with flavors, made with simple ingredients, and super easy to make. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.

To make this recipe, I used Spanish round rice. Which is the one that is typically used to make paella. However, you can use whatever type of rice you like. Just make sure to check the package instructions. That way you get your liquid-to-rice ratios right on the money.

As for the vegetables, I used a combination of potatoes, onions, garlic, red bell pepper, carrots, and tomatoes. You can use whatever vegetables you like or whatever you have on hand.

TIPS & TRICKS to Make this Recipe: It took me about 20 to 25 minutes to fully cook the rice. Of course, every oven heats differently, so it might take you less or more. Just keep an eye on the rice; that way you don’t undercook or overcook it. It’s typically done once all the liquid has been absorbed.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Oven-Baked Spanish Vegetable Rice

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Oven-Baked Spanish Vegetable Rice | Arroz con Verduras al Horno

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 50 minutes

Servings 4

Calories 487 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 potato
• 1 small onion (finely chopped)
• 3 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1 carrot (finely chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 3 cups vegetable broth 720 ml
• 1/4 tsp saffron threads .17 grams
• 1 cup rice 190 grams
• 1 head garlic
• 1 tomato (sliced into rounds)
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat an oven-proof paella pan (or any other type of oven-proof fry pan) with a medium heat and add in the olive oil

2. While the oil is heating, cut the potato into rounds that are 1 cm (3/8 inch) thick

3. Add the potatoes into the hot pan, all in a single layer, fry for 3 minutes per side, then remove from the pan and set aside

4. Using the same pan with the same heat, add in the chopped onion, garlic, red bell pepper and carrot, mix continuously, after 4 minutes add in the paprika, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, turn it up to a high heat, give it a mix, and simmer for a few minutes

5. Once the grated tomatoes have slightly thickened, about 3 minutes, add in the canned chickpeas (drained & rinsed), vegetable broth and saffron, give it a mix and bring it to a boil

6. Once it comes to a boil add in the rice, give it a mix so everything is evenly distributed, then turn off the heat, add in the head of garlic (top part cut off) into the middle of the pan, along with the fried potatoes, all in a single layer and the sliced tomato, all in a single layer as well, season the tomato and potatoes with sea salt

7. Add the pan into a preheated oven, bake only option (bottom heat), 210 C - 410 F

8. After 20 to 25 minutes and the liquid has been absorbed and the rice is just cooked through, remove from the oven, top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Saffron I used to make this Recipe

Nutrition Facts

Oven-Baked Spanish Vegetable Rice | Arroz con Verduras al Horno

Amount Per Serving

Calories 487 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Sodium 705mg31%

Potassium 840mg24%

Carbohydrates 75g25%

Fiber 9g38%

Sugar 7g8%

Protein 12g24%

Vitamin A 4888IU98%

Vitamin C 66mg80%

Calcium 96mg10%

Iron 3mg17%

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

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