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Easy Oven Baked Rice and Chorizo Recipe: How to Cook Rice in the Oven

  • EspaƱol
Portions: 4 servings

Calories: 745kcal

This oven baked rice recipe is perfect for a lazy weekend lunch dish: Flavorful, perfectly cooked rice that is quick, and easy. Let me show you how to cook rice in the oven with loads of vegetables and flavorful Spanish chorizo, it's a one-pot dish wonder.

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Oven baked rice.

Oven-baked rice with vegetables and Spanish chorizo.

Why I ā¤ļø it

I am always looking for those dishes that require the bare minimum of effort and time in the kitchen, while still being tasty and comforting. Yes, you can cook rice in the oven! This rice casserole with vegetables, herbs, spices, and Spanish chorizo is one of those dishes, and stovetop rice has nothing on it.

Oven-baked rice with vegetables and chorizo has become one of my to-go dishes on the weekends when my family expects to be fed, and I am not in much of a mood to spend lots of time in the kitchen. The result is perfectly-cooked rice with grains that are still separate and firm.

Spanish oven baked rice recipe

This awesome free recipe contains Amazon affiliate links, I receive a small commission from any purchase you make at no extra cost to you. Thanks!

Learn how to cook rice in the oven, and how easy it is to make vegetables and chorizo rice casserole full of flavor that is the perfect lazy weekend dish, See how long to cook rice in the oven, and all the things you can do to adapt it to your own taste.

Course: Dinner, Lunch
Inspiration: Spanish
Category: cook rice in oven, cooking rice in the oven, Spanish baked rice
Author: Clara GonzƔlez

Prep Time10 mins
Cook Time45 mins
Total Time55 mins

Utensils and tools

  • Casserole baking pan
  • Aluminum foil
Vegetables, chorizo and rice casserole cooked in the oven.
Vegetables, chorizo and rice casserole cooked in the oven.

Ingredients

  • 1 large carrot, sliced
  • 2 large tomatoes, chopped
  • 1 red pepper, cubed
  • 1 red onion, cut into eighths
  • 1 stalk celery, sliced
  • 1 dozen pitted green olives
  • ½ cup of sweet peas
  • 1 teaspoon of paprika, or annatto (bija)
  • 1½ teaspoon of garlic powder
  • 3 cups of vegetable stock
  • 2 teaspoons of salt, (or more to taste)
  • 2 cups of rice (long grain rice, or Carolina white rice)
  • 1 pound of Spanish chorizo, [0.45 kg], sliced
  • 2 tablespoons of chopped parsley, plus extra leaves to garnish
  • 4 tablespoons of olive oil

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Preheat oven and prep

Chopped vegetables for oven baked rice.
Chopped vegetables for oven baked rice.

Preheat the oven to 350ĀŗF [170ĀŗC], and chop the vegetables.

Heat broth

Heating the broth.
Heating the broth.

Pour the vegetable stock into a pot and mix with the paprika and garlic powder. Heat the vegetable stock until it breaks a boil. Season the stock with salt to taste.

Cook rice

Layered ingredients for oven-baked rice,
Layering ingredients for oven-baked rice,

While the broth reaches the boil, place the raw rice on the bottom of the casserole in a uniform layer. Place the slices of chorizo on top, then carrot, tomato, pepper, onion, celery, olives, and peas (in the order listed).

Pour the boiling broth onto the rice and vegetables. Cover the casserole tightly with aluminum foil, or a tight-fitting lid, and bake for 45 minutes. Remove the casserole from the oven, uncover and stir. If the rice is not cooked throughout cover again and return to the oven for another 15 minutes.

Finish and serve

Oven baked rice.
Served oven-baked rice.

Remove from the oven, sprinkle with the chopped parsley, drizzle with olive oil, fluff with a fork, and serve.

Variations

You can use Jasmine rice or Basmati rice too.

For a vegan version, leave out the chorizo, and dissolve an extra teaspoon of paprika in the broth to give some color to the rice.

You can also substitute beef broth or vegetable broth for chicken broth.

Top tips

If you do not have a casserole baking dish, you can also use a dutch oven.

If you only have salted broth, do not add extra salt to the rice

Serving suggestions

There are enough vegetables in this dish that you may not need to serve a salad, but do so if you want a bigger meal.

This arroz con chorizo recipe can also be served as a side dish. It goes great with chicken.

Oven baked rice with Spanish chorizo and vegetables.
Oven baked rice with Spanish chorizo and vegetables.

Nutritional information

Calories: 745kcal - Carbohydrates: 91g - Protein: 25g - Fat: 29g - Saturated Fat: 10g - Cholesterol: 71mg - Sodium: 2134mg - Potassium: 448mg - Fiber: 4gSugar: 7g - Vitamin A: 5115IU - Vitamin C: 56.6mg - Calcium: 48mg - Iron: 2.1mg

More rice recipes

  • Festive Cranberry Rice Recipe
  • Easy And Flavorful Black Seafood Rice Recipe
  • Amazing Spiced Coconut Milk Rice Pudding BrĆ»lĆ©e
  • Vegan Wild Rice Recipe: Pilaf with Cauliflower

See more: casserole recipes rice recipes lunch recipes

FAQs

Can you bake rice in oven?

You absolutely can cook rice in the oven. Bear in mind that the liquid-to-rice ratio, cook time, and yield estimate will vary from stovetop-cooked rice. These will be different recipes altogether.

How does baked rice in the oven taste?

Baked rice should have the same taste as stovetop-cooked rice, but the recipes to make both are different, so you can't switch cooking methods.

How long to cook rice in oven?

Cook time will be different for each recipe, but – generally speaking – it takes from 40 minutes to an hour.

How do you reheat rice?

You can reheat rice on the stove top by adding a couple of tablespoons of water to the rice, and reheating it in a skillet over low heat until it is steaming again, stirring mid-way. You can also reheat the rice in the microwave in a microwave-safe bowl, add two tablespoons of water, cover with a microwave-safe plate, and reheat for 2-3 minutes, or until it's steaming. Fluff with a fork in the end.

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Cooking Rice in the Oven with Vegetables and Chorizo

Ingredients

  • 1 large carrot sliced
  • 2 large tomatoes chopped
  • 1 red pepper cubed
  • 1 red onion cut into eighths
  • 1 stalk celery sliced
  • 1 dozen pitted green olives
  • ½ cup sweet peas
  • 1 teaspoon paprika or annatto (bija)
  • 1½ teaspoon garlic powder
  • 3 cups vegetable stock
  • 2 teaspoons salt (or more to taste)
  • 2 cups rice long grain rice, or Carolina white rice
  • 1 pound Spanish chorizo [0.45 kg], sliced
  • 2 tablespoons chopped parsley plus extra leaves to garnish
  • 4 tablespoons olive oil

Instructions

  • Preheat oven to 350ĀŗF [170ĀŗC].
  • Pour theĀ vegetable stockĀ into a pot and mix with theĀ paprikaĀ andĀ garlic powder. Heat the vegetable stock until it breaks a boil. Season the stock withĀ saltĀ to taste.
  • Pour the vegetable stock into a pot and mix with the paprika. Heat the vegetable stock until it breaks a boil. Season the stock with salt to taste.
  • While the broth reaches the boil, place the rawĀ riceĀ on the bottom of the casserole in a uniform layer. Place the slices ofĀ chorizoĀ on top, thenĀ carrot,Ā tomato,Ā pepper,Ā onion,Ā celery,Ā olives, andĀ peasĀ (in the order listed).
    Pour the boiling broth onto the rice and vegetables. Cover the casserole tightly with aluminum foil, or a tight-fitting lid, and bake for 45 minutes. Remove the casserole from the oven, uncover and stir. If the rice is not cooked throughout cover again and return to the oven for another 15 minutes.
  • Remove from the oven, sprinkle with the choppedĀ parsley, drizzle withĀ olive oil, fluff with a fork, and serve.

Notes

If you do not have a casserole with cover you can also use a iron-cast or aluminum-cast pot with a metal lid.

Nutrition

Calories: 745kcal

Originally published on Feb 1, 2012

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  1. BN

    July 04, 2019 at 8:35 am

    What size casserole dish do you typically use for this recipe?

    Reply
    • Tia Clara

      July 05, 2019 at 10:38 pm

      I used a 3-qrt one.

      Reply
  2. Estefani

    August 31, 2017 at 9:16 pm

    5 stars
    Really ???? tasty. Thank you. I have to admit that I was Leary about this dish but I tried it anyways because your recipes have never let me down.

    Reply
  3. Maria

    August 04, 2013 at 9:12 am

    I don't have chorizo but I have longaniza. Should I brown the longaniza before?

    Reply
    • Tia Clara

      March 23, 2020 at 12:11 pm

      That's a good idea šŸ™‚

      Reply
  4. April

    April 26, 2012 at 7:34 pm

    This was delicious! My kids would like it to become a regular occurrence at our house.

    Reply
    • Tia Clara

      July 21, 2012 at 9:15 am

      Cool!

      Reply
  5. Carol

    April 12, 2012 at 11:18 pm

    This looks great. I have to try it. Do you think it will work with chicken?

    Reply
    • Tia Clara

      April 12, 2012 at 11:55 pm

      I am not sure it will. A lot of the flavor in this comes from the chorizo, but since I haven't made it with chicken mine would be an educated guess, at best.

      Reply
  6. Emma

    February 11, 2012 at 7:42 am

    That looks so delicious. I want to try it.

    Reply
  7. Easy Recipes, Stunni

    February 08, 2012 at 5:09 am

    I have made your recipe last night and have to say... it was pretty good ;-).

    We have really enjoyed it, the chorizo gave a lot of taste to the rice. We like a bit of spice in our food ;-). It felt at the same time healthy with all the veggies in the dish.

    Thanks for sharing.

    Reply
    • Tia Clara

      February 08, 2012 at 5:11 am

      I am very glad you enjoyed it.

      Reply
  8. Yadsia @ShopCookMake

    February 01, 2012 at 4:20 pm

    I think I'm gonna copy this idea. But I don't have any chorizo, maybe ham would be a good substitution. Will let you know how it turned out. Thanks for the delicious recipe!

    Reply
    • Tia Clara

      February 11, 2012 at 7:33 am

      Yadsia, the chorizo lends color and flavor to the rice (which is why I put it right on top of it). I am sure it can work with some other meats, but it won't work so well with ham.

      Reply

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