Check out the video below on how to make this Oven Baked Spanish Rice or print out the recipe card below. I did use a vegetarian Spanish chorizo to make this recipe, which is optional, but it does give a huge boost of flavor, if that is not your thing you can just omit it, and if you´re a meat eater replace it with regular Spanish chorizo. The secret to giving this dish, or any other dish in that matter a Spanish flavor is Smoked paprika and saffron. Now, just because I turned this classic dish into a vegan dish does not mean it´s not loaded with Spanish flavor.
Easy to Make and Loaded with Spanish Flavor VERY IMPORTANT: you have to use a pan that is oven-proof, stainless steel paella pans cannot be be used for this recipe, they are not oven-proof. After cooking, natural release for 10 minutes then manual release. Add garlic and rice, stirring frequently until rice is lightly browned. Seal the lid and set manual pressure on high for 3 minutes. Saute onions until softened, about 3 minutes. Add chicken broth, tomato sauce, chili powder, cumin and garlic salt, stirring to combine.
To make this recipe I used this Paella Pan or you can use a cast iron skillet. Toast the rice in the oil until translucent. Now, before you go running to the hills because this recipe is vegan, my Oven Baked Spanish Rice heavily rivals with the original, and with one taste you will absolutely fall in love with this dish. So, I decided to give this dish a try my way, here I introduce to you an Oven Baked Spanish Rice without blood sausage, or any other meat for that matter. Growing up my mother always made Oven Baked Spanish Rice (known as Arroz al Horno in Spain), I liked it, but didn´t love it (don´t tell my mom 🙂 ), seriously, the reason why it wasn´t my favorite dish was the all the meat it had, specially the morcilla (blood sausage) it just gave it a weird flavor. 8 Shares – Oven Baked Spanish Rice – Arroz al Horno Vegan Recipe –
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