Spain on a Fork > All Recipes > Main Dishes > Spain´s BEST-KEPT Rice Recipe | Baked Rice with Chickpeas & Raisins
All Recipes, Main Dishes / October 23, 2023

Spain´s BEST-KEPT Rice Recipe | Baked Rice with Chickpeas & Raisins

This Baked Rice with Chickpeas & Raisins, known as Arròs amb Panses i Cigrons, is one of Spain´s best-kept rice recipes. It´s filled with sweet & savory flavors, seriously easy to make and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine from the region of Utiel-Requena for an incredible meal.

Baked Rice with Chickpeas & Raisins
To make this recipe I used Spanish round rice (10% OFF Your Order with Coupon ONAFORK). This is the rice that´s typically used to make paella. If you can´t find it in your area, you can also use arborio rice. However, any rice can be used here. Just check the package instructions so your rice to liquid ratios are right on the money.

Baked Rice with Chickpeas & Raisins
I also used an oven proof paella pan to make this recipe. But you can use any other type of pan you like. Just make sure it´s oven proof. If you don´t have an oven proof pan, cook the dish in a regular pan, then transfer into a casserole dish before adding into the oven.

Baked Rice with Chickpeas & Raisins

TIPS & TRICKS to Make this Recipe: Important to soak the raisins in warm water for 10 minutes before adding into the pan. This will help soften the raisins so they´re full of flavor and have a great texture.

Baked Rice with Chickpeas & Raisins

Key Ingredients & Cookware I used in this Recipe:
SPANISH RICE I USED (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Baked Rice with Chickpeas & Raisins

Baked Rice with Chickpeas & Raisins
5 from 3 votes

Baked Rice with Chickpeas & Raisins | Arròs amb Panses i Cigrons

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 489 kcal
Author Albert Bevia @ Spain on a Fork


  • 3 tbsp extra virgin olive oil 45 ml
  • 3 tomatoes
  • 1 tsp sweet smoked Spanish paprika 2.5 grams
  • 1/2 tsp ground cinnamon 1.5 grams
  • 1 cup Spanish round rice 190 grams
  • 3 cups vegetable broth 720 ml
  • 1 can chickpeas 15.5 oz / 440 grams
  • 3/4 cup raisins 150 grams
  • 1 head garlic
  • pinch sea salt
  • dash black pepper


  1. Add the raisins into a fine sieve with a bowl underneath, cover the raisins with warm water, drain the can of chickpeas into a colander and rinse under water, finely grate the tomatoes and cut off about a 1/4 inch (.635 cm) from the bottom of the head of garlic

  2. Heat an oven proof pan with a medium heat and add in the olive oil

  3. After a couple of minutes add in the grated tomato, mix with the olive oil and then simmer

  4. Once the grated tomato has slightly thickened, about 4 minutes, add in the paprika and ground cinnamon, quickly mix together, then add in the rice and mix continuously

  5. After 2 minutes, add in the drained chickpeas, the soaked raisins (drained) and season with sea salt & black pepper, gently mix together, then add in the broth, raise to a high heat and give it a gentle mix

  6. Once the broth comes to a boil turn off the heat, add the head of garlic cut side down in the middle of the pan, add into a preheated oven, bake option (bottom heat) 210 C - 410 F

  7. After 20 to 25 minutes and all the broth has been absorbed, the rice should be perfectly cooked through, remove from the oven, serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

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

Nutrition Facts
Baked Rice with Chickpeas & Raisins | Arròs amb Panses i Cigrons
Amount Per Serving
Calories 489 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 611mg27%
Potassium 680mg19%
Carbohydrates 84g28%
Fiber 10g42%
Sugar 3g3%
Protein 11g22%
Vitamin A 1033IU21%
Vitamin C 16mg19%
Calcium 73mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Susan (England)

    5 stars
    I really enjoyed making this – unfortunately I mistook my jar of cayenne pepper for the sweet smoked paprika! It still tasted great, with a nice warmth, but I’ll be doing again to get the authentic flavour 😊

    04 . Feb . 2024
    • Spain on a Fork

      Glad you enjoyed it! Cayenne can add a ton of heat! Much love 🙂

      05 . Feb . 2024
  2. adjoa

    5 stars
    This recipe was amazing! My children were definitely skeptical at first, but then ended up eating 2 servings and asking me to make it again. I really enjoyed the simplicity and versatility of this dish (I used arroz vaporizado and plain water instead of broth) and it will definitely be apart of our weekly menu!

    17 . Nov . 2023
    • Spain on a Fork

      So happy to hear that!!! Thanks for the comment 🙂 Much love

      18 . Nov . 2023
  3. Dr Dawn Clarke

    5 stars
    Tried many recipes they are all fabulous! Tasty and easy to make.

    25 . Oct . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      26 . Oct . 2023
  4. Ramya

    Cant wait to make this soon for me i never had spansih baked rice with chcikpeas and raisins before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    23 . Oct . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      25 . Oct . 2023

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