Spanish Rice, Tomato and Cheese Bake Recipe
This rice, tomato and cheese bake is a homemade version of Spanish oven dishes that are often made from leftover rice from the previous day. Layers of rice, tomato sauce and melted cheese create a hearty, comforting meal for the whole family. It’s a great way to use pre-cooked rice and have a warm lunch or dinner without standing by the stove for long.
A simple, family-friendly way to turn basic pantry ingredients and leftover rice into a comforting, Spanish-inspired oven dish with minimal effort.
Chef's tips
Use rice that is cooked but not mushy, so the grains stay separate in the layers. If your tomato sauce tastes too acidic, balance it with a pinch of sugar. Grate the cheese finely so it melts evenly and forms a nice golden top.
How to serve
Serve as a main dish with a fresh salad or steamed vegetables on the side. It also pairs well with a dollop of natural yogurt or sour cream and a wedge of lemon for squeezing over the top.
Ingredients
- white rice dry, e.g. long-grain - 250 g
- water for cooking the rice - 500 ml
- canned chopped tomatoes - 400 g
- onion chopped - 1 piece
- garlic chopped - 2 cloves
- yellow cheese grated, good melting cheese - 150 g
- red bell pepper diced - 1 piece
- olive oil - 3 tablespoons
- dried oregano - 1 teaspoon
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Rinse the rice in a sieve under running water. In a pot, bring 500 ml of water with a pinch of salt to a boil, add the rice, stir, cover and cook over low heat for 12–15 minutes, until it absorbs the water and is tender. Set aside, covered, for 5 minutes, then fluff with a fork.
- Preheat the oven to 190°C (top and bottom heat).
- Heat the olive oil in a pan over medium heat. Add the onion and sauté for 4–5 minutes, until softened and slightly translucent. Add the garlic and cook for 1 more minute.
- Add the diced pepper and sauté for 3–4 minutes, until slightly softened. Pour in the canned tomatoes, add the dried oregano, a pinch of salt and pepper. Simmer for 8–10 minutes, until the sauce thickens slightly.
- Lightly grease a baking dish with olive oil. Spread half of the cooked rice on the bottom and press it down gently with a spoon.
- Pour half of the tomato sauce over the rice and sprinkle with one third of the grated cheese. Then spread the remaining rice, pour the rest of the sauce on top and sprinkle with the remaining cheese.
- Place the dish in the preheated oven and bake for 18–20 minutes, until the cheese is melted and lightly browned around the edges.
- After removing from the oven, let the bake rest for 5–10 minutes to set slightly. Sprinkle with chopped parsley and serve.
Storage
Zapiekankę przechowuj w pojemniku lub w tym samym naczyniu, w którym była pieczona, przykrytym folią. Podgrzewaj w piekarniku lub na patelni z odrobiną wody, aby nie wyschła.
