Spanish Baked Rice with Chickpeas and Vegetables Recipe
This bake is a vegetarian answer to Spanish paella – rice, chickpeas and vegetables roasted together in one dish. In Spain, rice dishes often reach the table at the weekend, when there’s time to calmly wait for the oven to do its job. It’s a great way to feed several people without standing over the stove.
A simple, oven-baked rice dish inspired by Spanish paella that combines pantry staples like rice, canned tomatoes and chickpeas with fresh vegetables. It’s hands-off once in the oven, making it ideal for relaxed weekend cooking or feeding a crowd without fuss.
Chef's tips
Use a wide, shallow ovenproof dish so the rice cooks evenly and absorbs the liquid at the same rate. Don’t skip the resting time after baking – it helps the grains firm up slightly and keeps the texture fluffy rather than mushy. Smoked paprika is key to the Spanish-style flavor, so choose a good-quality one.
How to serve
Serve as a main course with a green salad and lemon wedges for squeezing over the top. It also pairs well with a dollop of natural yogurt or a simple garlic sauce. For a larger spread, serve alongside grilled vegetables or a light soup starter.
Ingredients
- rice short-grain or risotto rice - 250 g
- chickpeas cooked or canned, drained - 200 g
- red bell pepper cut into strips - 1 piece
- zucchini cut into half-moons - 1 piece
- onion diced - 1 piece
- garlic chopped - 3 cloves
- canned chopped tomatoes - 400 g
- vegetable stock - 600 ml
- smoked sweet paprika - 1.5 teaspoons
- turmeric for color - 0.5 teaspoons
- olive oil - 3 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare an ovenproof dish with a capacity of about 2 liters.
- Heat the olive oil in a pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the garlic, bell pepper and zucchini. Fry for 5–6 minutes, stirring, until the vegetables soften slightly.
- Add the smoked paprika and turmeric, stir quickly and fry for about 30 seconds.
- Add the rice to the pan, mix with the vegetables and fry for 1–2 minutes, until the grains are coated with the fat and spices.
- Pour in the canned tomatoes and vegetable stock, add salt and pepper. Stir and bring to a gentle simmer.
- Transfer the entire contents of the pan to the ovenproof dish, add the drained chickpeas and gently mix.
- Cover the dish with a lid or aluminum foil and place in the oven for 30 minutes.
- After 30 minutes, remove the cover and bake for another 8–10 minutes, until the top is lightly browned and the rice has absorbed all the liquid and is tender.
- After removing from the oven, let the bake rest for 5 minutes so the rice can “relax”, then serve.
Storage
Zapiekankę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj pod przykryciem w piekarniku lub na patelni z odrobiną wody lub bulionu, aby ryż się nie wysuszył. Możesz też zamrozić pojedyncze porcje.
