The word Spanish is in quotes in the title because I suspect this dish bears little resemblance to the rice dishes served in Spain. We often serve this when we make some sort of American-Mexican food, such with enchiladas. It also goes well with grilled meat.
Baked “Spanish” Rice
Prep time: 10 minutes
Total time: 50 minutes
- 1 Tbsp. vegetable oil
- 1 red onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups white rice (long or medium grain)
- 2 3/4 cups vegetable broth
- 1 can (15 oz.) diced tomatoes, drained
- 1 tsp. paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- Position your oven racks so that a covered dutch oven will fit. Preheat the oven to 350°F.
- Heat oil over medium heat until shimmering. Add the onions & peppers along with a pinch of salt. Stir to coat and cook until softened, about 5 minutes. Stir in the garlic and cook until aromatic, about 1 minute.
- Add the rice to the pot and stir until coated in oil. Cook for 2-3 minutes until just starting to change from white to opaque.
- Add broth, tomatoes, paprika, salt and pepper. Stir and bring to a boil.
- Cover and transfer to the oven. Bake until all of the broth has been absorbed, about 25 minutes.
- Uncover and let stand for 5 minutes. Transfer to a serving bowl and enjoy.