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A large pan of Spanish oven-baked rice is garnished with fres hchopped parsley

Spanish Oven-Baked Rice (Budget-Friendly, Vegan)

Byron
Spanish Oven-baked rice can be made with tinned or frozen ingredients and no special rice is required. We also make our own homemade veggie stock which is healthier than most store-bought varieties. Best of all, this budget oven-baked recipe comes together in just over 1 hour, making it the perfect recipe for midweek meals or for a weekend celebration.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, main meal
Cuisine Authentic Spanish recipe, Spain, Valencia, vegan, vegetarian
Servings 8 people
Calories 410 kcal

Equipment

  • Box grater
  • 1 small baking tray
  • 1 large flat-bottomed pan (around 12 inches/30cm) or 1 large pot and a casserole dish

Ingredients

For the rice

  • 1 ½ cups of rice we used normal long-grain rice
  • 17 oz. 500g jar of white broad beans (strained)
  • 8 oz. 220g jar of roasted peppers (strained and cut into ⅛ inch strips)
  • 12 oz. 340g tin of artichoke hearts (strained)
  • Bunch of fresh asparagus optional and depending on season
  • 1 onion diced
  • 3 ripe tomatoes skin removed and grated
  • 5 cloves of garlic minced
  • 1 lemon
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of Nora peppers optional
  • ½ teaspoon of white pepper
  • Pinch of saffron optional
  • Olive oil

For the homemade veggie stock

  • makes around 1 liter of stock
  • ½ onion plus skins from onion above
  • 1-2 cloves of garlic
  • 2 bay leaves
  • 2 carrots
  • 1 stick of celery
  • Dozen black peppercorns
  • 1-2 teaspoons of salt
  • 4 cups of water
  • A handful of fresh parsley with stalks

Instructions
 

Step 1 - Roast asparagus

  • Preheat oven to 350°F/180°C.
    An oven dial turned up to 180C
  • Chop the ends off the asparagus, and slice stalks into 1-inch/2.5 cm pieces. Add asparagus to a small baking tray with a splash of olive oil. Season with some salt, garlic powder, and white pepper, and bake for 20 minutes.
    Bunch of fresh asparagus, Olive oil
    Asparagus spears are cut in half

Step 2 - Prepare the homemade vegetable stock

  • Chop any whole veg into 1-inch/2.5 cm pieces. Add everything to a medium-sized pot and bring to a boil. Once boiling, reduce heat and simmer for 20-30 minutes.
    ½ onion, 1-2 cloves of garlic, 2 bay leaves, 2 carrots, 1 stick of celery, Dozen black peppercorns, 1-2 teaspoons of salt, 4 cups of water, A handful of fresh parsley, makes around 1 liter of stock
    A large pot of homemade chicken stock
  • Strain and preserve the stock, and discard all the veg and husks.
    A large pot of homemade chicken stock

Step 3 - Prepare sofrito

  • On high heat, add some olive oil and 1 diced onion. Saute until golden and then reduce heat to medium, add the garlic and simmer for 1-2 minutes.
    1 onion, Olive oil, 5 cloves of garlic
    diced onion in a pan
  • Add the grated tomato and mix well, simmer for 10 minutes on medium heat.
    3 ripe tomatoes
    tomato is added to a pan of sauteed onions
  • Add the spices and mix well. Allow everything to simmer for 5 minutes so the spices are absorbed.
    2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of Nora peppers, ½ teaspoon of white pepper
    Spices are added to a suteed sofrito sauce

Step 4 - Add veg and beans

  • Add the roasted pepper, plus the artichoke hearts and white beans. Mix well covering everything in the sofrito sauce.
    17 oz. 500g jar of white broad beans (strained), 8 oz. 220g jar of roasted peppers (strained and cut into ⅛ inch strips), 12 oz. 340g tin of artichoke hearts (strained)
  • Remove your asparagus from the oven (leave the oven on) and add it to the pan with the remaining olive oil and 2 ladles worth of stock.
    1 lemon
    Some roasted asparagus spearss are added to a pan of sauteed sofrito sauce

Step 5 - Add rice and stock, and bake

  • Add the rice and mix well so the rice is evenly distributed over the pan.
    1 ½ cups of rice
    Rice is added to a pan of sauteed vegetables and sofrito sauce
  • Add more stock until everything is covered and turn the heat up to high. Once boiling, allow to bubble away for 5 minutes. Right before adding the pan (or casserole dish) to the oven, top up with a ladle or two of remaining veggie stock. Add the saffron right before baking.
    Pinch of saffron
    Stock is added to a large pan of sauteed veg.
  • Add the pan or casserole dish to the oven and bake for 20-25 minutes at 350°F/180°C.
    An oven dial turned up to 180C

Step 6 - Serve

  • Serve with plenty of fresh chopped parsley and a squeeze of fresh lemon juice. Alternatively, make some homemade aioli (this recipe is straight from the kitchens of Valencia).
    1 lemon, A handful of fresh parsley
    A large pan of Spanish oven-baked rice is garnished with fres hchopped parsley

Video

Nutrition

Serving: 200gCalories: 410kcalCarbohydrates: 79.7gProtein: 14.3gFat: 4.4gSaturated Fat: 0.5gSodium: 791mgPotassium: 485mgFiber: 11.1gSugar: 6.5gCalcium: 88mgIron: 6mg
Keyword authentic Spanish cuisine, budget, budget-friendly recipe, one-pot, oven-baked rice, rice, Spanish rice, vegan, vegan meal, vegetables, vegetarian, vegetarian meal