Vegan Arroz al Horno 

(Valencian Oven-Baked Rice)  

a large pan of vegan arroz al horno is topped with roasted red pepper and a whole head of garlic

Vegan Arroz al Horno recreates a classic Valencian oven-baked rice dish adding layers of smoky flavor with plenty of seasonal veggies and a deliciously warming sofrito base sauce. 

We’ve roasted the peppers and added some lightly fried stalks of asparagus to create an indulgent and filling vegan-friendly rice dish that is perfect for entertaining or feeding large groups!  

The best part: Vegan Arroz al Horno is easy to make, tasty, filling, and can be made in under an hour. This recipe serves 6-8.

Vegan & Vegetarian Recipe | One-Pot Recipe | Easy to Make | Made in an Hour | Valencian Recipe | Oven-Baked Recipe | Rice Recipe

Serving:

6-8 servings

Ready in:

1 Hour

Skill level:

Easy

Serve with:

Lemon wedges

ingredients for making vegan oven bbaked rice are laid out on a wooden table

Ingredients you’ll need 

  • 2 cups of white rice (we used Bomba)
  • 4 tomatoes, grated, skin removed
  • ½ cup of cherry tomatoes, halved
  • 1 cup of white beans (or chickpeas)
  • 1 onion, diced fine
  • ½ cup of artichoke hearts, quartered (tinned or fresh)
  • 2 heaped teaspoons of smoked paprika
  • 1 teaspoon of garlic powder
  • Salt and cracked black pepper (for seasoning)
  • 1 quart / 1 liter of vegetable stock
  • 3 tablespoons of olive oil

Garnish

  • 1 head of garlic
  • 1 red bell pepper, cut in ½ strips and roasted
  • 12-15 asparagus spears (fresh)
  • ½ cup artichoke hearts, quartered (tinned or fresh)
  • Handful of fresh parsley
  • 2 lemons, cut into wedges

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.

What is Arroz al Horno?

Arroz al Horno is a traditional Spanish rice dish that uses cuts of pork and a sofrito base sauce, bell pepper, and white beans. The recipe is typically made in a large terracotta dish and is baked in the oven. 

This recipe hails from the Valencia region where it is called ‘Arrós al Forn’, however, you’ll find it served throughout the Iberian Peninsular, especially during the cooler winter months. 

Vegan Arroz al Horno

We’ve omitted the meat and used homemade vegetable stock along with lots of veggies to make this vegan-friendly version of Arroz al Horno. By using the same sofrito sauce and seasonal roasted veg, this recipe is a rich, full-flavored rice dish that’s healthy and super easy to make. 

What is sofrito?

According to Wiki, Sofrito (also known as sofregit (Catalan), soffritto (Italian), or refogado (Portuguese) is a basic preparation in Mediterranean cooking and within the Iberian Peninsular. 

In Spanish cuisine, the main ingredients used to make sofrito are:

  • Diced onion
  • Diced garlic
  • Diced bell pepper
  • Grated tomato (skin removed)
  • Olive oil
  • Salt and pepper (for seasoning)

Sofrito is the base sauce for a number of Spanish recipes, such as seafood paella, fideua de marisco, and Arroz al Horno (meat version). Making a sofrito sauce is very easy and takes around 20-25 minutes in total. See the recipe instructions below for more information on how to make sofrito sauce.

How to make a vegan-friendly Arroz al Horno (oven-baked rice)

This recipe doesn’t deviate too far from the authentic method of cooking Arroz al Horno, of course with the exception of adding any meat. It can be made in either a traditional terracotta oven-safe dish, in a paella pan, or large skillet. 

 We used our 12-inch / 30cm enamel-coated paella pan and made this recipe on an electric induction hob. Then transferred it to the oven to cook for the final 20 minutes. The result was perfectly cooked rice with just a little crispiness of the garnish veg on top.    

Step 1 – Roast bell pepper

  • Preheat oven to 350°F (180°C)
  • Slice bell pepper lengthways into ½ inch slices.
  • Add sliced bell pepper to a small oven tray with some olive oil and season to taste with salt and cracked black pepper.
  • Once the oven is hot, roast for 20-25 minutes. 

Step 2 – Prepare sofrito sauce

  • In a large pan, add the diced onion and olive oil. Cook on medium heat until golden. 
  • Add the garlic and cook for an additional 4 minutes, stirring occasionally.
  • Add the grated tomato and stir through. 
  • Reduce heat to low and simmer for around 20 minutes. Around the last 5 minutes, add the smoked paprika and season to taste.

Once cooked, the liquid will have reduced and the sofrito sauce thickened.  

Step 3 – Add rice, beans, artichoke hearts, and stock 

  • Next, add the vegetable stock and stir through with the sofrito on low heat. 
  • Add the white beans, ½ cup of artichoke hearts, half of the cherry tomatoes, and chickpeas if you are using them. Mix well and bring up to a boil. 
  • Add another 2 cups of stock and add the rice. Mix well and aim to have an even layer of rice around the pan. 
  • Season with garlic powder, and season to taste with a little salt (you’ll need less salt if using a store-bought stock).
  • Simmer for 5 minutes on medium-high heat. 

Step 4 – Add garnish and bake

  • Remove your roasted bell pepper from the oven, and allow to cool slightly.
  • Arrange asparagus spears, roasted bell pepper strips, and pieces of artichoke hearts 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)

Step 5 – Serve

  • Remove from oven and allow to cool for a few minutes before serving. 
  • Serve with a few wedges of lemon and some fresh chopped parsley.
a large pan of vegan arroz al horno is topped with roasted red pepper and a whole head of garlic

Nutrition facts

Serving size: 200g

Servings: 8

Amount per serving

 

Calories

238

% Daily Value*

Total Fat 0.9g

1%

Saturated Fat 0.1g

1%

Cholesterol 0mg

0%

Sodium 82mg

4%

Total Carbohydrate 48.9g

18%

Dietary Fiber 8g

29%

Total Sugars 5.8g

 

Protein 10.9g

 

Vitamin D 0mcg

0%

Calcium 111mg

9%

Iron 4mg

23%

Potassium 836mg

18%

*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.

 

a large pan of vegan arroz al horno is topped with roasted red pepper and a whole head of garlic

More Traditional Rice Dishes

A large pan of paella Valenciana sit garnished with green beans chicken and pieces or stewed rabbit

Paella Valenciana

Traditional | Valencian Paella

a large pan of arroz al horno sits waiting to be served

Arroz al Horno

Spanish Oven-Baked Rice

An orchard paella is cooking in a traditional paella pan

Orchard Paella

Paella huertana | Vegetarian Option

a large pan of vegan arroz al horno is topped with roasted red pepper and a whole head of garlic

Vegan Arroz al Horno (Spanish-style oven-baked rice)

Byron
Vegan Arroz al Horno recreates a classic Valencian oven-baked rice dish adding layers of smoky flavor with plenty of seasonal veggies and a deliciously warming sofrito base sauce.
5 from 3 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer, lunch, Main Course
Cuisine Authentic Spanish recipe, Spain
Servings 4 people
Calories 238 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

For the rice

  • 2 cups of white rice we used Bomba
  • 4 tomatoes grated, skin removed
  • ½ cup of cherry tomatoes halved
  • 1 cup of white beans or chickpeas
  • 1 onion diced fine
  • ½ cup of artichoke hearts quartered (tinned or fresh)
  • 2 heaped teaspoons of smoked paprika
  • 1 teaspoon of garlic powder
  • Salt and cracked black pepper for seasoning
  • 1 quart / 1 liter of vegetable stock

Garnish

  • 1 head of garlic
  • 1 red bell pepper cut in ½ strips and roasted
  • 12-15 asparagus spears fresh
  • ½ cup artichoke hearts quartered (tinned or fresh)
  • Handful of fresh parsley
  • 2 lemons cut into wedges
  • 3 Tbsp Olive oil

Instructions
 

Step 1 - Roast bell pepper

  • Preheat oven to 350°F (180°C)
    An oven dial turned up to 180C
  • Slice bell pepper lengthways into ½ inch slices.
    1 red bell pepper
    sliced pepper on a chopping board
  • Add sliced bell pepper to a small oven tray with some olive oil and season to taste with salt and cracked black pepper. Once the oven is hot, roast for 20-25 minutes.

Step 2 - Prepare sofrito sauce

  • In a large pan, add the diced onion and olive oil. Cook on medium heat until golden. Add the garlic and cook for an additional 4 minutes, stirring occasionally.
    1 onion, 1 teaspoon of garlic powder, Salt and cracked black pepper
    onion simmers in a large pan
  • Add the grated tomato and stir through.
    4 tomatoes
  • Reduce heat to low and simmer for around 20 minutes. Around the last 5 minutes, add the smoked paprika and season to taste. Once cooked, the liquid will have reduced and the sofrito sauce thickened.
    2 heaped teaspoons of smoked paprika
    Sofrito sauce simmers in a pan

Step 3 - Add rice, beans, artichoke hearts, and stock

  • Next, add the vegetable stock and stir through with the sofrito on low heat. Add the white beans, ½ cup of artichoke hearts, half of the cherry tomatoes, and chickpeas if you are using them. Mix well and bring up to a boil.
    ½ cup of cherry tomatoes, 1 cup of white beans, ½ cup of artichoke hearts
  • Add another 2 cups of stock and add the rice. Mix well and aim to have an even layer of rice around the pan.
    2 cups of white rice, 1 quart / 1 liter of vegetable stock
    rice is added to a sofrito sauce
  • Season with garlic powder, and season to taste with a little salt (you’ll need less salt if using a store-bought stock). Simmer for 5 minutes on medium-high heat.

Step 4 - Add garnish and bake

  • Remove your roasted bell pepper from the oven, and allow to cool slightly. Arrange asparagus spears, roasted bell pepper strips, and pieces of artichoke hearts around the pan. Place the head of garlic in the center and drizzle with some olive oil.
    1 head of garlic, 12-15 asparagus spears, ½ cup artichoke hearts
    Sliced pepper asparagus and a head of garlic garnish a pan of arroz al horno
  • Top up any stock to ensure everything is just covered. Bake for 20 minutes on the middle shelf at 350°F (180°C).
    An oven dial turned up to 180C

Step 5 - Serve

  • Remove from oven and allow to cool for a few minutes before serving. Serve with a few wedges of lemon and some fresh chopped parsley.
    Handful of fresh parsley, 2 lemons
    a large pan of vegan arroz al horno is topped with roasted red pepper and a whole head of garlic

Video

Nutrition

Serving: 200gCalories: 238kcalCarbohydrates: 48.9gProtein: 10.9gFat: 0.9gSaturated Fat: 0.1gSodium: 82mgPotassium: 836mgFiber: 8gSugar: 5.8gCalcium: 111mgIron: 4mg
Keyword arroz al horno, Oven-baked, oven-baked rice, rice, vegan, vegan meal

Cooking Tips and FAQs

How long does vegan Arroz al Horno take to make?

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour

What’s the best rice to use?

Use Valencian Bomba rice for the best results. Murican Calasparra rice is also excellent for baked rice dishes. Italian Arborio rice can also be used but be sure to soak it first for 10 minutes in fresh water. 

What’s the best stock to use when making Arroz al Horno?

Use homemade vegetable stock to ensure your recipe is 100% vegan-friendly. Traditional Arroz al Horno (with meat) is made with homemade chicken stock

Can this recipe be frozen?

Yes, prepared Arroz al Horno can be stored in the freezer in an airtight container for up to 3 months.

Our Blog

Marinated Olives Spanish-Style (Easy 5-Minute Tapas Recipe)

Marinated Olives Spanish-Style (Easy 5-Minute Tapas Recipe)

Marinated Olives Spanish-Style  (Easy 5-Minute Tapas Recipe) Marinated olives Spanish style is a classic tapas that’s served all over the country. From dusty roadside bars to the most decadent restaurants in the capital of Madrid. Spanish olives...

Spanish oven-baked rice with cauliflower and green beans

Spanish oven-baked rice with cauliflower and green beans

Spanish oven-baked rice with cauliflower and green beans (Easy-to-make, Vegan One-Pot Valencian Rice Recipe)   Spanish oven-baked rice with cauliflower and green beans is the perfect meal for entertaining and cooking for a large group. It is...

Castilla y León Foodie Guide

Castilla y León Foodie Guide

Castilla y León Foodie GuideIf you're planning a trip to Spain, the largest of Spain's autonomous regions is surely not to be missed! With an impressive selection of regional dishes, world-class produce, and incredible wines, there's plenty to taste and explore!  Our...