Baked Spanish Rice with Vegetables
This Baked Spanish Rice with Vegetables recipe is loaded with Spanish flavors, it´s made with basic ingredients and done in 45 minutes. Vegan + Gluten Free.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups vegetable broth
- 1/2 tsp saffron threads
- 1/4 cup extra virgin olive oil
- 1/2 onion finely diced
- 1/2 red bell pepper roughly chopped
- 20 green beans cut into 2-inch pieces
- 3 cloves garlic finely minced
- 1 tsp sweet smoked Spanish paprika
- 1/2 cup canned tomato sauce
- 1/2 cup frozen lima beans
- 1 cup round rice
- 1 head garlic
- pinch sea salt
- dash freshly cracked black pepper
Instructions
- 1
Heat a sauce pan with a medium heat, add in a generous 2 cups of vegetable broth and pinch in 1/2 tsp saffron threads
- 2
Meanwhile, heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the diced onions, chopped bell peppers & green beans, mix with the olive oil, after 3 minutes add in 3 minced cloves of garlic and continute to mix, after 20 to 30 seconds add in 1 tsp of sweet smoked paprika and mix until well combined, then add in 1/2 cup tomato sauce, 1/2 cup frozen lima beans and season with sea salt & black pepper, mix together until well combined, 1 minute later add in 1 cup of round rice, once again mix together until well combined, turn off the heat in the paella pan
- 3
Grab the hot saffron infused vegetable broth and pour into the pan, give it a gentle mix to ensure everything is evenly divided throughout the pan, add in a head of garlic in the middle of the pan
- 4
Add the paella pan into a preheated oven, bake only option 210 C - 425 F, after 25 minutes the rice should be perfectly cooked with all the broth incorporated into the rice, remove from the oven, serve at once, enjoy!