Spanish Rice Bake with Vegetables and Manchego Cheese Recipe
This bake is something between a risotto and oven-baked rice – lots of vegetables, the aroma of smoked paprika, and a crunchy, cheesy crust on top. In Spanish homes, dishes like this are often made from leftover rice and vegetables from the fridge, all baked together in one dish. The flavor is bold, satisfying, and very homey.
This Spanish-inspired rice bake turns simple pantry staples into a comforting one-dish meal with minimal effort. The combination of smoked paprika, sweet vegetables, and nutty Manchego creates deep flavor without any meat, while baking in the oven frees you from constant stirring like with traditional risotto.
Chef's tips
Use a rice that holds its shape when baked, such as medium-grain or risotto rice, and avoid rinsing it so the starch helps the bake hold together. If your oven tends to dry food out, keep a little extra stock on hand and top up halfway through baking if the rice looks too dry. Grate the Manchego on the fine side of the grater for an even, crisp topping.
How to serve
Serve this bake as a main course with a green salad and crusty bread. For a more substantial meal, pair it with grilled vegetables or a simple tomato salad. It also works well as a side dish alongside roasted chicken or grilled fish.
Ingredients
- rice - 250 g
- zucchini - 1 piece
- bell pepper - 1 piece
- carrot - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- canned tomatoes - 400 g
- vegetable stock - 600 ml
- Manchego cheese - 120 g
- sweet paprika - 1 teaspoon
- olive oil - 3 tablespoons
- salt
- black pepper
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish of about 2 liters capacity with olive oil.
- Peel and finely dice the onion. Peel the carrot and cut it into small cubes. Remove the seeds from the bell pepper and cut it into strips or cubes. Slice the zucchini into half-moons.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent.
- Add the carrot, bell pepper, and zucchini. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften slightly and start to brown.
- Add finely chopped garlic and smoked paprika. Stir for about 30 seconds, until the spices become very fragrant.
- Add the rice to the pan and cook for 1–2 minutes, stirring, until every grain is coated in oil and warmed through.
- Pour in the canned tomatoes and about half of the stock. Season with a pinch of salt and pepper, stir, and bring to a boil.
- Transfer the contents of the pan to the baking dish and spread it out evenly. Pour in the remaining stock so that the rice is covered with liquid to roughly the thickness of a finger.
- Cover the dish with aluminum foil or a lid and bake for 20 minutes.
- After 20 minutes, remove the foil, sprinkle the top with finely grated Manchego cheese, and bake for another 10–15 minutes, until the cheese is melted and lightly browned and the rice is tender.
- After taking the bake out of the oven, let it rest for 5–10 minutes so it cools slightly and is easier to slice. Taste and, if needed, season with extra salt and pepper on the plate.
Storage
Zapiekankę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku pod przykryciem lub na patelni z odrobiną wody. Możesz też zamrozić pojedyncze porcje do 2 miesięcy.
