Pairs well with Oven-Baked Spanish Vegetable Rice | Arroz con Verduras al Horno
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Oven-Baked Spanish Vegetable Rice | Arroz con Verduras al Horno
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A heart-healthy, authentic Spanish rice dish packed with flavors and made with simple ingredients. This oven-baked delight is perfect alongside a crunchy baguette and a bottle of Spanish red wine.
00:45:00 total
Serves 4
medium
Vegetable Highlight
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Ingredients
- extra virgin olive oil - 1/4 cup (1/4 cup (60 ml))
- medium-sized potato - 1 (washed and cut into 1 cm thick rounds, skin on)
- small onion - 1 (finely chopped)
- large cloves of garlic - 3 (roughly chopped)
- red bell pepper - 1 (finely chopped)
- carrot - 1 (peeled and finely chopped)
- tomato - 1 (cut into 1 cm thick rounds)
- head of garlic - 1 (top cut off)
- sweet smoked Spanish paprika - 1 teaspoon (1 teaspoon (2.5 g))
- tomato sauce - 1/2 cup (1/2 cup (120 g), can use fresh or canned)
- sea salt - to taste (to taste)
- freshly cracked black pepper - to taste (to taste)
- chickpeas - 1 can (1 can (15.5 oz or 440 g), drained and rinsed)
- vegetable broth - 3 cups (3 cups (720 ml), can substitute with chicken broth or water)
- saffron threads - 1/4 teaspoon (1/4 teaspoon (0.7 g))
- Spanish round rice - 1 cup (1 cup (190 g), or any rice suitable for paella)
- fresh parsley - to taste (for garnish)
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 210°C (410°F) with bake only option (bottom heat). Heat an ovenproof pan over medium heat and add olive oil. Add sliced potatoes in a single layer and fry for about 3 minutes per side until lightly golden. Remove and set aside.
- Saute Vegetables: In the same pan, add onion, red bell pepper, carrot, and garlic. Saute for about 4 minutes until lightly sauteed. Add paprika, mix quickly, then add tomato sauce. Season with salt and pepper, turn up the heat, and simmer for a few minutes.
- Add Broth and Rice: Add drained chickpeas and vegetable broth to the pan. Add saffron threads and bring to a boil. Stir in the rice, ensuring even distribution of ingredients.
- Bake: Turn off the heat. Place the head of garlic in the center of the pan, cut side down. Return the fried potato slices and add tomato slices in a single layer. Season with a little sea salt. Bake in the preheated oven for 20-25 minutes until the liquid is absorbed and the rice is cooked through.
- Garnish and Serve: Remove the pan from the oven, garnish with fresh parsley, and serve hot.
