Spanish Baked Rice with Vegetables | Easy Recipe & Packed with Flavor
This Spanish Baked Rice with Vegetables, known in Spain as Arroz al Horno con Verduras, is packed with flavors, easy to make and it´s all done in about 45 minutes. The perfect dish for any occasion.
My favorite part about this recipe, is that it´s one of those dishes where it´s a complete meal in one pan. But the real kicker is the texture of the rice. When you bake it instead of cooking it in the stove top, you get a flufflier grain of rice.
What flavors this dish is the sweet smoked Spanish paprika and the saffron. The combination of these spices really give this dish that authentic Spanish goodness. I also used vegetable broth instead of water. This adds a beautiful depth of flavors to the over-all dish.
TIPS & TRICKS to Make this Recipe: I used an oven-proof fry pan. If you don´t have one, just add everything into a casserole dish and use that to bake your rice. For the chickpeas, I used jarred chickpeas (same thing as the canned ones). Important to rinse them under cold water before adding them to the pan. That way the chickpeas absorb all the flavors.
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Watch the Video Below on How to Make Spanish Baked Rice with Vegetables
Spanish Baked Rice with Vegetables
- 2 1/2 cups vegetable broth 590 ml
- 1/4 tsp saffron threads .17 grams
- 2 tbsp extra virgin olive oil 30 grams
- 1/2 onion
- 1/2 red bell pepper
- 1/2 yellow pepper
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 cup tomato sauce 115 grams
- 1 cup uncooked round rice 220 grams
- 1 cup cooked chickpeas 170 grams
- 1/3 cup black olives 70 grams
- 1 head garlic
- 1 lemon
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Add 2 1/2 cups vegetable broth into a sauce pan, along with 1/4 tsp saffron threads and heat with a medium-high heat
At the same time, heat a large oven-proof fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced, 1/2 red & 1/2 yellow bell pepper finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil
After 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and quickly mix together, then add 1/2 cup tomato sauce and simmer for 2 to 3 minutes, or until thickened, then add in 1 cup uncooked round rice, 1 cup cooked chickpeas, 1/3 cup thinly sliced black pitted olives and season with sea salt & black pepper, mix together until well combined, then add the hot vegetable broth into the pan, turn off the heat and mix together, top off with a head of garlic in the middle of the pan
Add into a preheated oven, 210 C - 410 F, after 20 minutes and all the broth has been absorbed by the rice, remove the pan from the heat, garnish with lemon wedges and finely chopped parsley, enjoy!
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