Tasty Spanish Oven Rice
Transport your taste buds to the sunny shores of Spain with this vibrant and flavorful Tasty Spanish Oven Rice recipe. Packed with wholesome ingredients like saffron-infused rice, tender artichoke hearts, sweet bell peppers, and a medley of aromatic spices, this one-pan dish is both hearty and easy to prepare. The short-grain rice soaks up the savory vegetable broth and smoky paprika, creating a perfectly tender texture that’s baked to perfection in the oven. Garnished with fresh parsley and a squeeze of zesty lemon, this vegetarian rice dish is ideal for a comforting weeknight dinner or an elegant side at your next gathering. With just 15 minutes of prep, this fuss-free recipe brings authentic Spanish flavors straight to your dining table!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, chopped onion
- 1 medium, chopped red bell pepper
- 1 medium, chopped green bell pepper
- 3 minced garlic cloves
- 3 medium, chopped tomato
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon, crumbled saffron threads
- 2 cups short-grain rice (e.g., Arborio or Bomba rice)
- 4 cups vegetable broth
- 1 cup frozen peas
- 1 cup, quartered (canned or frozen and thawed) artichoke hearts
- 1 medium, cut into wedges lemon
- 2 tablespoons, chopped (optional for garnish) parsley
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or casserole over medium heat.
Add the chopped onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomatoes, smoked paprika, ground cumin, and crumbled saffron threads to the skillet. Stir well and cook for an additional 5 minutes, allowing the tomatoes to break down slightly.
Add the rice to the skillet and stir to coat the grains in the vegetable mixture, ensuring the flavors are evenly distributed.
Pour in the vegetable broth, peas, and artichoke hearts. Season with salt and black pepper. Stir gently to combine.
Bring the mixture to a gentle simmer on the stove.
Once simmering, cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove from the oven and let the dish rest, covered, for 5 minutes.
Fluff the rice gently with a fork, garnish with fresh parsley if using, and serve with lemon wedges on the side for a bright citrus finish.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8261 mg | 359% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 74.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4426 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
