Spanish Baked Rice with Spinach and Goat Cheese Recipe
This bake combines creamy rice, sautéed spinach, and tangy goat cheese to create a hearty dish in the style of Spanish oven-baked meals. It’s a bit like an Italian risotto baked with cheese, but with a Spanish touch of olive oil and garlic. Perfect as a vegetarian weekend lunch or dinner when you want one big dish for the whole family.
A comforting one-dish meal that combines the creaminess of risotto with the bold flavor of Spanish smoked paprika and goat cheese. It’s easy to prepare, feeds a crowd, and feels special enough for a weekend meal while still being simple and rustic.
Chef's tips
Use good-quality vegetable stock, as it strongly influences the final flavor. Don’t overcook the rice on the stovetop—keeping it slightly firm ensures it finishes perfectly in the oven instead of turning mushy. If your goat cheese is very tangy, balance it with a slightly milder yellow cheese on top.
How to serve
Serve the bake straight from the dish at the table so everyone can help themselves. Add a crisp green salad or tomato salad on the side. For extra Spanish flair, sprinkle with a few marinated olives or chopped fresh parsley before serving.
Ingredients
- rice short-grain, e.g. for paella or arborio - 250 g
- fresh spinach washed leaves, without thick stalks - 200 g
- goat cheese soft goat cheese log - 120 g
- onion finely chopped - 1 piece
- garlic finely chopped - 3 cloves
- vegetable stock hot - 700 ml
- milk cow’s or unsweetened plant-based - 150 ml
- olive oil - 3 tablespoons
- yellow cheese grated, e.g. gouda or cheddar - 60 g
- sweet smoked paprika for Spanish aroma - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C. Prepare a baking dish of about 2 liters capacity and lightly grease it with olive oil.
- Finely chop the onion. Chop the garlic. Rinse and dry the spinach, tearing larger leaves into smaller pieces.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened and slightly translucent.
- Add the garlic and cook for another 1–2 minutes, until it becomes very fragrant but does not brown.
- Add the rice, stir, and cook for 2 minutes, until each grain is lightly coated in oil and looks slightly glossy and white.
- Pour in the hot vegetable stock and milk, add the smoked paprika, a pinch of salt, and pepper. Bring to a gentle boil, then reduce the heat and cook uncovered for 10 minutes, stirring every few minutes. The rice should absorb some of the liquid but still be slightly firm in the center.
- Add the spinach to the pan and stir until the leaves wilt and reduce in volume (this will take 2–3 minutes). Taste and adjust seasoning with salt and pepper if needed.
- Transfer the contents of the pan to the baking dish and smooth the surface. Slice or crumble the goat cheese and distribute it on top. Sprinkle with the grated yellow cheese.
- Place the dish in the preheated oven and bake for 20–25 minutes, until the cheese on top is melted and lightly golden and the rice is tender but not overcooked.
- Remove the bake from the oven and let it rest for 5–10 minutes so it firms up slightly and is easier to slice. Serve warm, spooning onto plates.
Storage
Zapiekankę przechowuj w lodówce, najlepiej w tym samym naczyniu przykrytym folią. Podgrzewaj w piekarniku lub na patelni z odrobiną wody. Możesz zamrozić porcje do 2 miesięcy; po rozmrożeniu struktura sera może być nieco bardziej krucha, ale smak pozostanie dobry.
