Oven-Baked Spanish Vegetable Rice | Arroz con Verduras al Horno
(2.5)
21.0K views • 3mo ago
1.7K
203
8.2% engagement
A heart-healthy, authentic Spanish rice dish packed with flavors and made with simple ingredients. This oven-baked delight is perfect alongside a crunchy baguette and a bottle of Spanish red wine.
00:45:00 total
Serves 4
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- extra virgin olive oil - 1/4 cup (1/4 cup (60 ml))
- medium-sized potato - 1 (washed and cut into 1 cm thick rounds, skin on)
- small onion - 1 (finely chopped)
- large cloves of garlic - 3 (roughly chopped)
- red bell pepper - 1 (finely chopped)
- carrot - 1 (peeled and finely chopped)
- tomato - 1 (cut into 1 cm thick rounds)
- head of garlic - 1 (top cut off)
- sweet smoked Spanish paprika - 1 teaspoon (1 teaspoon (2.5 g))
- tomato sauce - 1/2 cup (1/2 cup (120 g), can use fresh or canned)
- sea salt - to taste (to taste)
- freshly cracked black pepper - to taste (to taste)
- chickpeas - 1 can (1 can (15.5 oz or 440 g), drained and rinsed)
- vegetable broth - 3 cups (3 cups (720 ml), can substitute with chicken broth or water)
- saffron threads - 1/4 teaspoon (1/4 teaspoon (0.7 g))
- Spanish round rice - 1 cup (1 cup (190 g), or any rice suitable for paella)
- fresh parsley - to taste (for garnish)
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 210°C (410°F) with bake only option (bottom heat). Heat an ovenproof pan over medium heat and add olive oil. Add sliced potatoes in a single layer and fry for about 3 minutes per side until lightly golden. Remove and set aside.
- Saute Vegetables: In the same pan, add onion, red bell pepper, carrot, and garlic. Saute for about 4 minutes until lightly sauteed. Add paprika, mix quickly, then add tomato sauce. Season with salt and pepper, turn up the heat, and simmer for a few minutes.
- Add Broth and Rice: Add drained chickpeas and vegetable broth to the pan. Add saffron threads and bring to a boil. Stir in the rice, ensuring even distribution of ingredients.
- Bake: Turn off the heat. Place the head of garlic in the center of the pan, cut side down. Return the fried potato slices and add tomato slices in a single layer. Season with a little sea salt. Bake in the preheated oven for 20-25 minutes until the liquid is absorbed and the rice is cooked through.
- Garnish and Serve: Remove the pan from the oven, garnish with fresh parsley, and serve hot.
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
