Oven-Baked Rice Origins

Sheet Pan Chicken Chorizo and Rice is a hearty oven-baked rice recipe with ties to traditional Valencian recipes such as paella and arroz al horno. It is a combination of both of these recipes in the sense of preparation and ingredients used. Instead of using a paella pan, this recipe uses the typical oven sheet pan that you’ll find in most kitchens.

The Valencia region is home to many notable rice dishes and is where a majority of rice is grown. When it comes to rice from this region, Bomba rice (arroz bomba in Spanish) is the king of the grain.

Bomba Rice (Arroz Bomba)

Bomba It is short-grained rice and has a pearly white color. The most renowned property of bomba rice is its ability to absorb around three times its volume in water without bursting. For this reason, bomba is the principal rice used in paella rice dishes, and of course, arroz al Horno.  

Bomba rice is considered to be the most expensive rice variety in Spain, and two regions in particular (varieties from Calasparra and Moratalla) are under the Denominación de Origen (D.O.). Other notable rice-growing areas within the Valencia region include Silla, Peg, and Pals.

Popular Valencian rice dishes include:

• Paella Valencia/Paella Valenciana – Authentic Paella Recipe
• Spanish Seafood Paella
• Orchard Paella – (Paella huertana )
• Arroz al Horno (Spanish-Style Oven-Baked Rice)
• Vegan Arroz al Horno (Valencian Oven-Baked Rice)
• Brothy Fish Stew with Shrimp, Rice, and Pesto Paste (Arroz Caldoso de Pescado)
• Arroz a Banda: Time-Honored Valencian Cuisine (Seafood and Rice Recipe)

Bomba Rice Cooking Ratio

For every 1 cup of bomba rice used, you will need around 3 cups of broth or water. Bomba rice takes a little longer to cook compared to normal rice, so allow around ⅓ more time. For this recipe, the rice is baked in the oven and takes around 35-40 minutes. 

To check if your rice is cooked through, test the deepest part of the pan. Note that a few grains around the edges may be a little crispy, don’t worry this is normal and adds to the flavor of the dish.

Why Oven-Baked Rice is So Popular in Spanish Cuisine

Spanish cooking has embraced oven-baked rice recipes for centuries with traditional recipes such as Arroz al Horno, also known as arròs passejat (passaged rice), mainly as the dish was prepared in large earthenware dishes and then carried to the nearest community oven (called a bread oven, al horno de pan in Spanish). This is because ovens were not typically found in homes. 

Nowadays, most Spanish kitchens have a modern oven, and the popularity of rice-baked dishes has remained. This is because they are easy-to-make recipes and offer a large, inexpensive, and hearty meal. Oven-baked rice dishes are ideal weeknight dinner options as don’t have a lot of excessive prep work. Simply make the sauce base, prep the meat ingredients and stock, and bake!

Ingredients and Substitutions

Bomba rice: Ideal for oven-baked dishes as it has a non-stick quality. It also absorbs a lot of liquid giving it plenty of flavor. Be careful of your liquid levels while cooking with Bomba rice. It takes longer and will require more liquid compared to cooking with normal medium or long-grain rice varieties. 

Chicken: Skin-on chicken thighs, wings, drumsticks, or chicken quarters all work well for this recipe. The trick is to lightly season and then pan-fry the chicken pieces so the skin gets a little golden and crispy. Then, once it is baked in the oven, the chicken crisps up nicely. 

Spanish Chorizo: Use raw Spanish chorizo, called chorizo fresco) for this recipe. You’ll find it in the refrigerated fresh meat section of supermarkets, or ask your local butcher if they can stock it. Raw chorizo requires cooking before consumption and once cooked will release a lot of the paprika-infused oil. This oil is delicious and helps to flavor other ingredients once oven-baked together. 

Want to discover more about Spanish chorizo? Check out this article: Types of Spanish Chorizo

Spices: Seasoning is provided by the smoked paprika, garlic powder, salt, and white pepper. A little more heat is added with ½ teaspoon of cayenne pepper. Optionally for more heat, add a few teaspoons of Choricero Pepper Paste. 

Colorant: Food Colorant Paella Coloring is used in a number of Valencian rice dishes to give the rice a distinctive yellow/orange color. It comes in a powder form and around a teaspoon is added to the rice and broth to give the bright color. 

Chicken broth: For convenience, we opted for chicken broth cubes for this recipe. We didn’t add any additional salt to the recipe as the salt content in the chicken cubes is quite high. If using store-bought stock or cubes, be sure to check the salt content or use low-sodium varieties. 

Here are some recommended low-sodium chicken broth and stock varieties: 

• Pacific Foods Organic Free Range Chicken Low Sodium Broth, 32 oz
• Amazon Fresh, 35% Less Sodium Chicken Broth, 32 Oz
• Minor’s Chicken Base and Stock

How deep should the sheet pan be to make this recipe?

Deeper the better and at least 2 inches as a minimum. The rice will expand more than double the size during cooking so make sure you allow for that. You’ll also need to ensure the liquid levels are well above the rice when you put it in the oven to compensate for the rice expanding. 

If the rice isn’t covered during cooking, it will be dry and uncooked.

 If you don’t have a deep enough sheet pan, make this recipe in a large oven-safe dish (like a casserole dish or large earthenware dish) or even a Paella pan.

Nutrition Facts