Best Baked Spanish Rice Recipes

BAKED BEEFY SPANISH RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

OVEN-BAKED SPANISH CHICKEN WITH RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
• Brown on both sides then remove to a plate.
• Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
• Season with more seasoned salt and black pepper to taste.
• Transfer to a large greased baking dish or roasting pan.
• Top with the browned chicken pieces, then sprinkle the olives all over.
• Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
• Uncover then spoon picante sauce over the chicken.
• To with with shredded cheddar cheese.
• Return to oven to bake 3-5 minutes.

BAKED SPANISH RICE AND BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a 4- to 6-quart Dutch oven over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomatoes, rice, onion, green bell pepper, browning sauce, salt, chili powder, pepper, and thyme. Cover.
• Bake in the preheated oven, stirring after 20 minutes, until rice is tender, about 1 hour 10 minutes.

BAKED SPANISH RICE

Steps:

• In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
• Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
• Add in the converted rice and mix with a wooden spoon for about 3 minutes.
• Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
• Set oven to 350 degrees.
• Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
• Fluff with a fork.
• Delicious!

ARROZ AL HORNO (BAKED SPANISH RICE)

Steps:

• Preheat oven to 350 degrees.
• Heat oil in pan on medium; sauté pork for 3 minutes.
• Add potato rounds; saute for 3 minutes.
• Add the chickpeas and tomatoes.
• Lower the heat and cook gently for 5-7 minutes.
• Mix in chorizo and rice; stir well.
• Pour in stock and crumbled saffron.
• Bring to boil.
• Place mixture in a casserole dish; cover.
• Place a halved garlic head on top.
• Bake in a medium oven for about 45 minutes.
• Remove garlic head before serving.
• Taste for salt preferences.

BAKED EGGS ON SPANISH RICE

Steps:

• Preheat oven to 350F and grease a casserole dish very well.
• Cook rice in boiling salted water until tender; drain and rinse with hot water.
• Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
• Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
• Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
• Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
• Bake until eggs are set, about 15 minutes.

ARROZ AL HORNO (SPANISH BAKED RICE)

Steps:

• Preheat oven to 325F.
• Drain the chickpeas but reserve the liquid. Add chicken broth to the liquid to make 2 cups. Measure out 1 1/2 cups of chickpeas and set aside.
• Peel the half potato, and cut into 1/8 inch slices. Turn the garlic head on its side and slice off a small amount of the top, just until the cloves show thru. Set aside.
• Heat the oil in an 8 inch shallow, flame-proof casserole. Saute the onion unitl it is wilted. Add the chopped tomato and cook for 3 minutes. Add the garlic, then the potato slices and paprika, and cook for 2-3 minutes more.
• Stir in the rice and cook, stirring, for 5 minutes. Add the saffron, chickpeas and reserved liquid/broth, season with salt to taste.
• Bring to a boil, then reduce flame to medium-high, and simmer uncovered, stirring occasionally, for 5 minutes until the rice is no longer soupy but some liquid still remains.
• Place the head of garlic in the center of the casserole, cut side up. (This is for decorative purposes only). Arrange the chorizo slices on top of the rice. Bake for 20 minutes.
• Remove from oven and cover the casserole dish lightly with foil. Let rest for 5-10 minutes before serving.

BAKED SPANISH RICE

Steps:

• Preheat oven 350 degrees.
• Grease 2 1/2 quart casserole pan.
• Melt butter in large skillet.
• Saute onion, green pepper, celery, mushrooms and garlic until onion is tender and transparent.
• Add tomatoes, seasonings and cooked rice; mix well.
• Pour mixture into prepared casserole.
• Sprinkle grated cheese over surface.
• Bake about 30-35 minutes.
• Optional ingredients: 1 cup cooked chopped ham, turkey, chicken, tuna, shrimp or peas.