Vegan Arroz al Horno (Spanish-style oven-baked rice)
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.
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)
- Slice bell pepper lengthways into ½ inch slices.1 red bell pepper
- 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
- 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
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
- 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
- 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.Handful of fresh parsley, 2 lemons