Spanish Baked Rice with Chorizo and Green Beans Recipe
This bake is something between a paella and a simple oven-baked rice dish – big on flavor, low on fuss. In Spanish homes, dishes like this often land on the table at the weekend, when the family gathers around one big baking dish. The rice soaks up the juices from the chorizo and vegetables, creating a hearty, colorful one-pan meal.
A one-dish meal that brings Spanish weekend vibes to your table: the rice absorbs all the smoky, spicy flavors of chorizo and paprika, while green beans and peppers add color and freshness. It’s easy to assemble, mostly cooks unattended in the oven, and is perfect for feeding a crowd.
Chef's tips
Use a wide, shallow ovenproof dish so the rice cooks evenly and doesn’t turn mushy. If you like a stronger smoky note, add an extra pinch of smoked paprika or use a more intensely smoked chorizo. Always taste the stock before adding salt – chorizo and stock can both be quite salty.
How to serve
Serve straight from the baking dish placed in the middle of the table so everyone can help themselves. Add a crisp green salad with lemony dressing and some crusty bread to mop up the juices. A side of roasted peppers or marinated olives will underline the Spanish character of the meal.
Ingredients
- rice short-grain, e.g. for risotto - 250 g
- chorizo raw or semi-dried sausage - 150 g
- green string beans fresh or frozen - 200 g
- red bell pepper - 1 piece
- onion medium - 1 piece
- garlic - 2 cloves
- chopped tomatoes canned - 200 g
- chicken stock or vegetable stock - 600 ml
- smoked sweet paprika - 1 teaspoon
- olive oil - 2 tablespoons
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Rinse the rice in a sieve under running water until the water is almost clear, then set aside to drain.
- Peel the onion and dice finely. Chop the garlic. Remove the seeds and core from the pepper and cut it into strips.
- Slice the chorizo into half-moons. If using fresh green beans, trim the ends and cut into pieces about 3–4 cm long.
- Heat the olive oil in a large frying pan or wide pot over medium heat. Add the chorizo and fry for 3–4 minutes until it releases its fat and is lightly browned.
- Add the onion and fry for another 4–5 minutes, stirring, until softened. Add the garlic and pepper and cook for another 2–3 minutes.
- Add the rice, stir and cook for 1–2 minutes until each grain is coated in fat and turns slightly translucent-white.
- Add the canned tomatoes, smoked paprika, green beans and pour in the hot stock. Gently stir, then season with salt and pepper.
- Transfer everything to an ovenproof dish and smooth the surface. Cover with aluminum foil or a lid.
- Bake for 25 minutes. Then remove the cover and bake for another 8–10 minutes, until the top is lightly browned and the rice has absorbed the liquid.
- Remove the bake from the oven and let it rest for 5–10 minutes so the rice can settle. Before serving, sprinkle with chopped parsley.
Storage
Zapiekankę przechowuj w lodówce, dobrze przykrytą. Przy podgrzewaniu w piekarniku lub na patelni dodaj odrobinę wody lub bulionu, aby ryż nie był suchy.
