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Spanish oven-baked rice with cauliflower and green beans

(Easy-to-make, Vegan One-Pot Valencian Rice Recipe)  

Written By: Byron | February 2, 2023
A large pan of Spanish oven-baked rice is decorated with a head of garlic and some roasted green beans

Spanish oven-baked rice with cauliflower and green beans is the perfect meal for entertaining and cooking for a large group. It is inexpensive to make and uses easy-to-find vegan-friendly ingredients to create a dish that is quite spectacular. 

This healthy recipe is warming, filling, and ideally served with plenty of fresh lemon and parsley. It can be made in just one pot and takes under an hour from start to finish.

Vegan | Vegetarian | One-Pot Recipe | Easy to Make | Ready in an Hour | Oven-Baked | Authentic Spanish Recipe | Valencian Recipe | Bomba Rice | Arroz al Horno

Serving:

6 servings

Ready in:

Under an hour

Skill level:

Easy

Serve with:

Lemon & aioli

ingredients for making Spanish oven-baked rice are laid out on a countertop

Ingredients you’ll need 

(Serves 6 people)

  • 2 cups Bomba rice
  • 24 green beans (or asparagus spears)
  • 150g cauliflower, broken into small pieces
  • 2 leeks
  • 1 onion
  • 3 ripe Roma tomatoes
  • 1 head of garlic, plus a few cloves extra
  • 1 jar of roasted peppers
  • 1 lemon
  • 2 teaspoons of smoked Spanish paprika
  • 1 teaspoon of Nora peppers (crushed)
  • 1 teaspoon of ground oregano or rosemary
  • A pinch of saffron
  • Salt and pepper for seasoning
  • 1 liter of homemade vegetable stock
  • 4 tablespoons of olive oil

Equipment needed

  • 1 large oven-safe pan or skillet (12-inches (30cm) in diameter with a 2-inch / 5cm lip)
  • 1 small baking tray (optional)
  • Large pan
  • Oven
  • Box grater

 Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

Spanish Oven-Baked Rice

Of course, Spanish kitchens have been cooking variations of oven-baked rice (Arroz al Horno) for generations and it is some surprise that this simple recipe has not garnered the fame and appreciation of Spain’s cherished paella. Both recipes use Valencian Bomba rice, a short-grain rice prized for its ability to retain moisture and maximize flavor. 

Where Does Spanish Oven-Baked Rice Recipe Originate?

Spanish oven-baked rice recipes (called Arroz al Horno) originate from the Valencia region of Spain where it is called ‘Arrós al Forn’. The traditional recipe uses various cuts of pork and a sofrito base sauce to create a warming and filling ricce meal. 

We have adapted this recipe and used the same cooking method. The only exception is we use an enamel-coated paella pan that’s 12 inches / 30cm in diameter. 

Can I make oven-baked rice without a paella pan?

Yes. In fact, Arroz al Horno recipes are traditionally made in a terracotta dish called a ‘Rossejadora’. The dish is somewhere between 12-20 inches (30-50 cm) wide and with a 2-3 inch (5-8 cm) deep lip. 

The traditional method for cooking Arroz al horno was prepared at home over a coal fire and then the large Rossejadora pot was transferred to large community ovens (A Moorish oven called ‘hornos morunos’ is a traditional clay wood-fired oven).

For this recipe, use a flat wide pan or oven-safe dish that’s around 12 inches/30cm in diameter and has a lip of around 2 inches. 

A large pan of Spanish oven-baked rice is decorated with a head of garlic and some roasted green beans

Best rice to use for oven-baked rice

Use Spanish bomba rice for the best results. Bomba rice is a short-grain rice variety that is grown in Valencia, Spain. Boma rice is used in traditional paella recipes and other Valencian rice dishes such as oven-baked rice (called ‘Arroz al Forn’ in Valenciano). 

A large canvas sack of Spanish bomba rice sits on a white background

Ingredient substitutions and variations

Bomba rice

Most good Spanish grocery stores will have Bomba rice (even Walmart has Bomba rice), but a great substitution is Italian arborio rice (used for making risotto). 

Cumin

If you’re looking to give the recipe a more earthy flavor, add a heaped teaspoon of ground cumin with some olive oil and pan-fry the cauliflower for a few minutes.

Paprika

We use Spanish smoked paprika (Pimiento de la Vera) for this recipe, but you can use sweet paprika. Sweet paprika will lack the smoky flavor but still works just fine and gives this recipe a great color. 

Chili

Some like it hot, and why not!? If you’re looking to spice things up a bit, add some fresh chopped chili or ground chili flakes. Cayenne pepper also works well for a little heat boost. 

Vegetables (cauliflower, leek, beans)

We went with seasonal ingredients for this recipe (made in winter) but vegan Arroz al Horno works great with just about any vegetable. Asparagus spears, artichoke hearts, and sweet potato, all work great. Tinned or frozen veg also work great if you’re short on time, just be sure to thaw frozen veg first and draw out any excess liquid (you can use it in the vegetable stock).

Homemade vegetable stock (from scratch, the easy way).

Home vegetable stock is very easy to make and only requires whatever leftover veg ends, skins, and bits you don’t use while cooking. 

How to make homemade vegetable stock 

Bring 1 liter of fresh water to a boil. 

Add 1 tablespoon of sea salt and add the following veg:

  • 1 carrot (chopped)
  • a handful of parsley (leaves and stems)
  • the ends and outer skin of 1 onion, 
  • The ends of 2 leeks
  • 1-2 bay leaves
  • Garlic shells
  • 1-2 sticks of celery. 

Reduce heat to medium-low and simmer for 15-20 minutes while you continue to make the rest of the Spanish oven-baked rice recipe. 

And that’s it! Your own homemade veggie stock is ready!

A large pot of homemade chicken stock

Nutrition facts

Servings: 6

Amount per serving

 

Calories

286

% Daily Value*

Total Fat 1.6g

2%

Saturated Fat 0.5g

2%

Cholesterol 0mg

0%

Sodium 312mg

14%

Total Carbohydrate 63.4g

23%

Dietary Fiber 12.3g

44%

Total Sugars 10.6g

 

Protein 10.2g

 

Vitamin D 0mcg

0%

Calcium 168mg

13%

Iron 4mg

22%

Potassium 921mg

20%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

 

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A large pan of Spanish oven-baked rice is decorated with a head of garlic and some roasted green beans

Spanish oven-baked rice with cauliflower and green beans

Byron
Spanish oven-baked rice with cauliflower and green beans is a healthy vegan-friendly recipe that is full of flavor and easy to make in under an hour.
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course lunch, Main Course, main meal, rice, vegan, vegetarian
Cuisine American, Authentic Spanish recipe, Spain, Valencia, vegan, vegetarian
Servings 6 servings
Calories 286 kcal

Equipment

  • 1 large oven-safe pan or skillet (12-inches (30cm) in diameter with a 2-inch / 5cm lip)
  • 1 small baking tray (optional)
  • Large pan
  • Oven
  • Box grater

Ingredients

  • 2 cups Bomba rice
  • 24 green beans or asparagus spears
  • 150 g cauliflower broken into small pieces
  • 2 leeks
  • 1 onion
  • 3 ripe roma tomatoes
  • 1 head of garlic plus a few cloves extra
  • 1 jar of roasted peppers
  • 1 lemon
  • 2 teaspoons of smoked Spanish paprika
  • 1 teaspoon of Nora peppers crushed
  • 1 teaspoon of ground oregano or rosemary
  • A pinch of saffron
  • Salt and pepper for seasoning
  • 1 liter of homemade vegetable stock
  • 4 tbsp Olive oil

Instructions
 

Step 1 - Bake beans/asparagus spears

  • Preheat oven to 350°F/180°C
    An oven dial turned up to 180C
  • In a small oven tray, add the green beans (or asparagus spears) plus 2 tablespoons of olive oil, a pinch of salt, and a squeeze from half a lemon. Once the oven is hot, bake on the middle shelf for around 20 minutes.
    24 green beans, 4 tbsp Olive oil
    Green beans in a small silver baking tray

Step 2 – Prepare sofrito sauce

  • In a large pan, add the diced onion and olive oil. Cook on medium heat until golden.
    1 onion
    diced onion in a pan
  • Reduce heat to medium, add the sliced leek and cook for 3-4 minutes, stirring constantly. Add the garlic and cook for an additional 2 minutes, stirring occasionally.
    2 leeks, 1 head of garlic
    Leeks and onion simmer in a pan
  • Add the grated tomato and roasted red pepper and stir through. Simmer for around 10 minutes.
    3 ripe roma tomatoes, 1 jar of roasted peppers
    grated tomato and some roasted bell pepper are added to a pan of onion and leek.
  • Add the cauliflower and stir through, allow to simmer for another 5-10 minutes.
    150 g cauliflower
  • Around the last 5 minutes, add the smoked paprika, Nora pepper flakes, rosemary, and season to taste.
    2 teaspoons of smoked Spanish paprika, 1 teaspoon of Nora peppers, 1 teaspoon of ground oregano or rosemary
    spices are added to a pan of vegetables

Step 3 - Add rice and stock

  • Add 2 cups of vegetable stock and add the rice. Mix well and aim to have an even layer of rice around the pan.
    2 cups Bomba rice, 1 liter of homemade vegetable stock
  • Season to taste with a little salt (you’ll need less salt if using a store-bought stock). Add more stock to ensure that everything is covered. Add the saffron and gently stir through.
    A pinch of saffron, Salt and pepper for seasoning
    stock is added to a pan of oven-baked rice
  • Increase heat to high and bring up to a boil, stirring once or twice to ensure the stock is immersed throughout. Once bubbling, reduce heat to medium and Simmer for 5 minutes.
    a large pan of oven-baked rice simmers.

Step 4 – Add garnish and bake

  • Remove your roasted beans/asparagus spears from the oven, and allow to cool slightly. Arrange them around the pan. Place the head of garlic in the center and drizzle with some olive oil.
  • Top up any stock to ensure everything is just covered. Bake for 20 minutes on the middle shelf at 350°F (180°C)
    Some vegetable stock is topped up.

Step 5 – Serve

  • Remove from oven and allow to cool for a few minutes before serving.
    A large pan of Spanish oven-baked rice is decorated with a head of garlic and some roasted green beans
  • Serve with a few wedges of lemon and some freshly made aioli. (check our homemade aioli recipe here).
    1 lemon
    A large pan of Spanish oven-baked rice is decorated with a head of garlic and some roasted green beans

Video

Nutrition

Serving: 200gCalories: 286kcalCarbohydrates: 63.4gProtein: 10.2gFat: 1.6gSaturated Fat: 0.5gSodium: 312mgPotassium: 921mgFiber: 12.3gSugar: 10.6gCalcium: 168mgIron: 4mg
Keyword arroz al horno, Beans, Cauliflower, Easy Dinner ideas, oven-baked rice, rice, vegan, vegan meal, vegetables, vegetarian meal

Cooking Tips and FAQs

How long does Spanish oven-baked rice take to make?

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 Minutes

Where does oven-baked rice originate?

Oven-baked rice is a traditional rice recipe hailing from Valencia, Spain. 

 

Is this recipe vegan?

Yep, This Spanish oven-baked rice recipe is 100% vegan-friendly! 

Is this recipe healthy?

This oven-baked rice recipe is very healthy and comes in at just 286 calories per 200g serving. It is low in fat, high in carbs, iron, and dietary fiber. 

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