Vegan Arroz al Horno (Valencian Oven-Baked Rice) (2024)

Serving:

6-8 servings

Ready in:

1 Hour

Skill level:

Easy

Serve with:

Lemon wedges

• 2 cups of white rice (we used Bomba)
• 4 tomatoes, grated, skin removed
• ½ cup of cherry tomatoes, halved
• 1 cup of white beans (or chickpeas)
• 1 onion, diced fine
• ½ cup of artichoke hearts, quartered (tinned or fresh)
• 2 heaped teaspoons of smoked paprika
• 1 teaspoon of garlic powder
• Salt and cracked black pepper (for seasoning)
• 1 quart / 1 liter of vegetable stock
• 3 tablespoons of olive oil

Garnish

• 1 head of garlic
• 1 red bell pepper, cut in ½ strips and roasted
• 12-15 asparagus spears (fresh)
• ½ cup artichoke hearts, quartered (tinned or fresh)
• Handful of fresh parsley
• 2 lemons, cut into wedges

• 1 large oven-safe pan or skillet (12-inches (30cm) in diameter with a 2-inch / 5cm lip)
• 1 small baking tray (optional)
• Large pan
• Oven
• Box grater

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

What is Arroz al Horno?

Arroz al Horno is a traditional Spanish rice dish that uses cuts of pork and a sofrito base sauce, bell pepper, and white beans. The recipe is typically made in a large terracotta dish and is baked in the oven.

This recipe hails from the Valencia region where it is called ‘Arrós al Forn’, however, you’ll find it served throughout the Iberian Peninsular, especially during the cooler winter months.

Vegan Arroz al Horno

We’ve omitted the meat and used homemade vegetable stock along with lots of veggies to make this vegan-friendly version of Arroz al Horno. By using the same sofrito sauce and seasonal roasted veg, this recipe is a rich, full-flavored rice dish that’s healthy and super easy to make.

What is sofrito?

According to Wiki, Sofrito (also known as sofregit (Catalan), soffritto (Italian), or refogado (Portuguese) is a basic preparation in Mediterranean cooking and within the Iberian Peninsular.

In Spanish cuisine, the main ingredients used to make sofrito are:

• Diced onion
• Diced garlic
• Diced bell pepper
• Grated tomato (skin removed)
• Olive oil
• Salt and pepper (for seasoning)

Sofrito is the base sauce for a number of Spanish recipes, such as seafood paella, fideua de marisco, and Arroz al Horno (meat version). Making a sofrito sauce is very easy and takes around 20-25 minutes in total. See the recipe instructions below for more information on how to make sofrito sauce.

How to make a vegan-friendly Arroz al Horno (oven-baked rice)

This recipe doesn’t deviate too far from the authentic method of cooking Arroz al Horno, of course with the exception of adding any meat. It can be made in either a traditional terracotta oven-safe dish, in a paella pan, or large skillet.

We used our 12-inch / 30cm enamel-coated paella pan and made this recipe on an electric induction hob. Then transferred it to the oven to cook for the final 20 minutes. The result was perfectly cooked rice with just a little crispiness of the garnish veg on top.

Step 1 – Roast bell pepper

• Preheat oven to 350°F (180°C)

• Slice bell pepper lengthways into ½ inch slices.
• Add sliced bell pepper to a small oven tray with some olive oil and season to taste with salt and cracked black pepper.
• Once the oven is hot, roast for 20-25 minutes.

Step 2 – Prepare sofrito sauce

• In a large pan, add the diced onion and olive oil. Cook on medium heat until golden.
• Add the garlic and cook for an additional 4 minutes, stirring occasionally.
• Add the grated tomato and stir through.
• Reduce heat to low and simmer for around 20 minutes. Around the last 5 minutes, add the smoked paprika and season to taste.

Once cooked, the liquid will have reduced and the sofrito sauce thickened.

Step 3 – Add rice, beans, artichoke hearts, and stock

• Next, add the vegetable stock and stir through with the sofrito on low heat.
• Add the white beans, ½ cup of artichoke hearts, half of the cherry tomatoes, and chickpeas if you are using them. Mix well and bring up to a boil.
• Add another 2 cups of stock and add the rice. Mix well and aim to have an even layer of rice around the pan.
• Season with garlic powder, and season to taste with a little salt (you’ll need less salt if using a store-bought stock).
• Simmer for 5 minutes on medium-high heat.

Step 4 – Add garnish and bake

• Remove your roasted bell pepper from the oven, and allow to cool slightly.
• Arrange asparagus spears, roasted bell pepper strips, and pieces of artichoke hearts around the pan. Place the head of garlic in the center and drizzle with some olive oil.
• Top up any stock to ensure everything is just covered. Bake for 20 minutes on the middle shelf at 350°F (180°C)

Step 5 – Serve

• Remove from oven and allow to cool for a few minutes before serving.
• Serve with a few wedges of lemon and some fresh chopped parsley.

Nutrition facts