Spanish cuisine · Dough, Pasta & Rice

Zamora-Style Baked Rice with Vegetables

Oven-baked rice from Zamora with peppers, chickpeas and bay leaf, baked in a clay pot to a crisp top.

Ingredients · for 4 servings

• 300 g round-grain rice
• 1 can chickpeas (400 g)
• 1 red bell pepper
• 1 green bell pepper
• 2 onions
• 4 cloves garlic
• 2 tomatoes
• 2 bay leaves
• 2 tsp paprika (sweet)
• 800 ml strong vegetable stock
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat; cut the onions, both peppers and the garlic into rough dice, peel and dice the tomatoes, drain and rinse the chickpeas.
2. Heat olive oil in an ovenproof clay pot or braising pot on the stove and sauté the onions, peppers and garlic over medium heat for 8–10 min until the edges lightly brown.
3. Add the tomatoes and cook down for 8 min, then toast in the paprika for 30 sec until it smells fragrant.
4. Stir in the rice and chickpeas, toast for 1 min, pour in the hot vegetable stock, add the bay leaves and season generously with salt and pepper.
5. Place the pot uncovered in the oven and bake the rice for 20–22 min until the liquid is absorbed and a slightly crisp, browned layer has formed on top.
6. Remove the pot, cover with a cloth, let rest for 5 min, remove the bay leaves and bring the rice to the table right in the pot.