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

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 ❤️ 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.

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Utensils and tools

• Casserole baking pan
• Aluminum foil

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

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.

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

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