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.
By - Last revised . Original Feb 1, 2012.
Why I ❤️ it Recipe Ingredients Preparation
Oven-baked rice with vegetables and Spanish chorizo.
Why I ❤️ 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
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Utensils and tools
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
Preheat the oven to 350ºF [170ºC], and chop the vegetables.
Heat 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
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
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
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
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 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
Instructions
Step 1: Preheat oven and prep
- Preheat the oven to 350ºF [170ºC], and chop the vegetables.
Step 2: Heat 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.
Step 3: Cook 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.
Step 4: Finish and serve
- Remove from the oven, sprinkle with the chopped parsley, drizzle with olive oil, fluff with a fork, and serve.
Cook's notes
Nutrition
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By , published Feb 1, 2012 on Tia Clara
I don't have chorizo but I have longaniza. Should I brown the longaniza before?
That's a good idea 🙂
This was delicious! My kids would like it to become a regular occurrence at our house.
Cool!
This looks great. I have to try it. Do you think it will work with chicken?
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.
What size casserole dish do you typically use for this recipe?
I used a 3-qrt one.
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.
That looks so delicious. I want to try it.
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… Read more »
I am very glad you enjoyed it.
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!
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.