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Spain on a Fork > All Recipes > Main Dishes > Baked Spanish Rice with Vegetables
All Recipes, Main Dishes / May 30, 2020
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This Baked Spanish Rice with Vegetables, is possibly one of the best rice dishes ever. Made with the most basic ingredients, super easy to put together and done in 45 minutes. With one taste, you will instantly be transported to beautiful Spain.
I have received so many comments and messages from you guys, telling me you where supposed to be in Spain right now. But because of what happened, you had to cancel your trip. Dishes like this, will make you feel like you are in Spain.
To make this recipe, I used round rice. You can substitute it for medium grain rice or arborio rice. I also used an oven-proof paella pan. But you can use any type of oven-proof pan to make this dish. On a last note, make sure to use high-quality saffron. This is possibly, the most important ingredient in this dish.
TIPS & TRICKS to make this Recipe: Again very important, use either an oven-proof paella pan (not all of them are oven proof!) or any other type of pan that can be safely used in an oven. In my oven it took 25 minutes to get this dish done, but every oven heats differently, so check after 20 minutes.
Key Ingredients & Cookware I used in this Recipe:
OVEN-PROOF PAELLA PAN
ROUND SPANISH RICE
HIGH-QUALITY SAFFRON
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this Baked Spanish Rice with Vegetables
CourseMain Course
CuisineSpanish
Prep Time 10 minutes
Cook Time 35 minutes
Ingredients
- 2cupsvegetable broth
- 1/2tspsaffron threads
- 1/4cupextra virgin olive oil
- 1/2onion finely diced
- 1/2red bell pepper roughly chopped
- 20green beans cut into 2-inch pieces
- 3clovesgarlic finely minced
- 1tspsweet smoked Spanish paprika
- 1/2cupcanned tomato sauce
- 1/2cupfrozen lima beans
- 1cupround rice
- 1headgarlic
- pinchsea salt
- dashfreshly cracked black pepper
Instructions
Heat a sauce pan with a medium heat, add in a generous 2 cups of vegetable broth and pinch in 1/2 tsp saffron threads
Meanwhile, heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the diced onions, chopped bell peppers & green beans, mix with the olive oil, after 3 minutes add in 3 minced cloves of garlic and continute to mix, after 20 to 30 seconds add in 1 tsp of sweet smoked paprika and mix until well combined, then add in 1/2 cup tomato sauce, 1/2 cup frozen lima beans and season with sea salt & black pepper, mix together until well combined, 1 minute later add in 1 cup of round rice, once again mix together until well combined, turn off the heat in the paella pan
Grab the hot saffron infused vegetable broth and pour into the pan, give it a gentle mix to ensure everything is evenly divided throughout the pan, add in a head of garlic in the middle of the pan
Add the paella pan into a preheated oven, bake only option 210 C - 425 F, after 25 minutes the rice should be perfectly cooked with all the broth incorporated into the rice, remove from the oven, serve at once, enjoy!
Recipe Notes
Get the High-Quality Saffron Threads I used to make this Baked Spanish Rice with Vegetables
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Tags: baked, extra virgin olive oil, garlic, gluten free, green beans, lima beans, onions, red bell peppers, rice, saffron, sweet smoked spanish paprika, tomatoes, vegan, vegetable broth, vegetables
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