Spanish oven-baked rice with cauliflower and green beans
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.
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
- 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
Step 2 – Prepare sofrito sauce
- In a large pan, add the diced onion and olive oil. Cook on medium heat until golden.1 onion
- 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
- 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
- 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
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
- 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.
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)
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 freshly made aioli. (check our homemade aioli recipe here).1 lemon
