Name: Arroz al horno (Baked Rice) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 cups of long-grain rice; 4 cups of vegetable broth; 1 onion, chopped; 2 cloves of garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup of frozen peas; 1 cup of diced tomatoes; 1 tsp of paprika; 1/2 tsp of cumin; Salt and pepper to taste; Olive oil

How To Make Arroz al horno (Baked Rice)

A flavorful and comforting Spanish dish made with rice, vegetables, and savory seasonings, baked to perfection.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

2 cups of long-grain rice
4 cups of vegetable broth
1 onion, chopped
2 cloves of garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup of frozen peas
1 cup of diced tomatoes
1 tsp of paprika
1/2 tsp of cumin
Salt and pepper to taste
Olive oil

Instructions

Preheat the oven to 350°F (175°C).
In a large oven-safe skillet or casserole dish, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
Add the diced bell peppers, frozen peas, and diced tomatoes to the skillet. Cook for a few minutes until the veggies soften.
Stir in the rice, paprika, cumin, salt, and pepper. Mix well to coat the rice with the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet, and let simmer for about 15 minutes or until the liquid is absorbed and the rice is cooked.
Remove the skillet from the heat and transfer it to the preheated oven. Bake for another 15-20 minutes or until the top of the rice is slightly crispy.
Remove from the oven and let it rest for a few minutes before serving. Fluff the rice with a fork before serving.