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Vegan Spanish Baked Rice (Arroz al Horno)

Name: Vegan Spanish Baked Rice (Arroz al Horno)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 3 servings
Cuisine: Spanish, Valencian
Ingredients: 1 cup (200 g) Spanish round-grain rice, such as bomba or Calasparra; 3/4 cup (100 g) cooked chickpeas, drained and rinsed; 1 medium Yukon Gold potato, cut into 6 thin rounds; 2 cups (480 ml) vegetable broth; 1/3 cup (80 ml) smooth tomato sauce; 1 medium ripe tomato, cut into 5 thick slices; 1 whole head garlic, loose outer skin removed but cloves left unpeeled; 3 additional unpeeled garlic cloves; 3 tablespoons extra-virgin olive oil; 1 teaspoon sweet Spanish paprika; 1/2 teaspoon garlic powder; 3/4 teaspoon fine salt, divided, plus more to taste; 5 ounces (100 g) vegan Spanish-style chorizo, cut into bite-size pieces, optional; 5 ounces (100 g) vegan blood sausage or plant-based morcilla, sliced, optional

A hearty Valencian-style baked rice with chickpeas, potatoes, tomatoes, roasted garlic, and optional plant-based chorizo and blood sausage.

Prep20 min

Cook55 min

Total1 hr 15 min

Serves3 servings

Jump to Recipe

Vegan arroz al horno is a plant-based interpretation of the traditional baked rice prepared throughout Valencia. Round-grain rice, chickpeas, potatoes, tomato, garlic, and vegetable broth cook together in a shallow casserole until the grains are tender and the surface is lightly toasted.

Optional vegan chorizo and plant-based morcilla add the smoky, savory character associated with the original meat-based dish. The recipe remains satisfying without them, making it adaptable to the ingredients available in your local supermarket.

Why You’ll Love This Recipe

The rice absorbs the flavors of roasted garlic, tomato, paprika, and vegetable broth as it bakes.
Chickpeas make the dish hearty and add plant-based protein without requiring meat.
Golden potato and tomato slices create an attractive traditional-style surface.
Most of the cooking takes place in one casserole, making the recipe convenient for family meals.
The optional vegan sausages can be included for a richer flavor or omitted for a simpler baked rice.

Ingredient Notes

Spanish round-grain rice

Bomba and Calasparra rice absorb flavorful broth while retaining their shape. Arborio is a convenient US alternative, but avoid stirring it repeatedly so the dish does not become risotto-like.

Cooked chickpeas

Canned chickpeas are convenient for this recipe. Drain, rinse, and dry them before sautéing so they brown rather than steam.

Vegan chorizo

Choose a firm plant-based sausage seasoned with paprika and garlic. Avoid soft crumbles because slices or chunks create a more traditional presentation.

Plant-based morcilla

Vegan blood sausage can be difficult to find outside Spain. A dark, firm vegan sausage flavored with onion and warm spices is a practical substitute.

Whole garlic head

The unpeeled garlic roasts in the center of the casserole and becomes soft and sweet. Remove only the loose papery exterior while keeping the head intact.

Vegetable broth

Use a flavorful, moderately salted broth. Check the label carefully when managing gluten, wheat, soy, or other dietary restrictions.

Expert Tips

Use a wide, shallow baking dish so the rice cooks evenly and develops a lightly toasted surface.
Sauté the chickpeas until lightly golden before adding the tomato sauce to deepen their flavor.
Toast the rice briefly in the skillet so every grain is coated with the seasoned tomato and olive oil mixture.
Slice the potatoes thinly and evenly so they become tender at the same time as the rice.
Distribute the rice evenly before baking and avoid stirring once the casserole is in the oven.
Begin checking the rice after 35 minutes because oven temperature, rice variety, and dish material affect cooking time.
Let the finished rice rest for 5 minutes so the remaining moisture settles before serving.

Serving Suggestions

Serve the baked rice directly from the casserole with a crisp green salad dressed with wine vinegar.

Pair it with roasted peppers, marinated olives, or grilled seasonal vegetables for a larger Spanish-style meal.

Squeeze the tender roasted garlic cloves from their skins and mix them into individual portions at the table.

Offer lemon wedges for diners who enjoy a fresh acidic contrast with the rich rice.

Storage and Reheating

Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. Reheat individual portions in a covered baking dish at 350°F (175°C) with a tablespoon of vegetable broth for 10 to 15 minutes, or microwave until they reach 165°F (74°C). The rice can be frozen for up to 1 month, although the potatoes may become softer after thawing.

Frequently Asked Questions

Can I make vegan arroz al horno without vegan sausage?

Yes. Omit both plant-based sausages and prepare the recipe with chickpeas, potatoes, tomato, garlic, paprika, and vegetable broth. Add a little smoked paprika for a deeper savory flavor.

What rice is best for Spanish baked rice?

Bomba or Calasparra rice is ideal because it absorbs broth while holding its shape. Arborio is the most practical substitute in ordinary US supermarkets.

Why is my baked rice still hard after the broth is absorbed?

The oven may be running hot, the baking dish may be too wide, or the rice may require more liquid. Add a small amount of hot vegetable broth, cover loosely, and continue baking until tender.

Is this vegan baked rice gluten-free?

The rice, vegetables, chickpeas, and oil are naturally gluten-free, but many vegan chorizo and morcilla products contain wheat gluten. Omit them or use certified gluten-free alternatives when necessary.

CuisineSpanish, Valencian CourseMain Course, Rice Dish Yield3 servings NutritionApprox. 650 calories per serving

Ingredients

1 cup (200 g) Spanish round-grain rice, such as bomba or Calasparra
3/4 cup (100 g) cooked chickpeas, drained and rinsed
1 medium Yukon Gold potato, cut into 6 thin rounds
2 cups (480 ml) vegetable broth
1/3 cup (80 ml) smooth tomato sauce
1 medium ripe tomato, cut into 5 thick slices
1 whole head garlic, loose outer skin removed but cloves left unpeeled
3 additional unpeeled garlic cloves
3 tablespoons extra-virgin olive oil
1 teaspoon sweet Spanish paprika
1/2 teaspoon garlic powder
3/4 teaspoon fine salt, divided, plus more to taste
5 ounces (100 g) vegan Spanish-style chorizo, cut into bite-size pieces, optional
5 ounces (100 g) vegan blood sausage or plant-based morcilla, sliced, optional

Instructions

Preheat the oven to 350°F (180°C) with heat from both the top and bottom. Place a rack in the lower-middle position.
Heat the olive oil in a large skillet over medium heat.
Add the cooked chickpeas, whole head of garlic, additional garlic cloves, vegan chorizo, and vegan blood sausage.
Season with half of the salt and sauté for 8 to 12 minutes, stirring carefully, until the chickpeas and plant-based meats are lightly browned.
Reduce the heat slightly if the chickpeas begin popping, and stir frequently to prevent scorching.
Add the tomato sauce, sweet paprika, and garlic powder. Stir for about 1 minute until the ingredients are evenly coated.
Add the round-grain rice and cook for 2 minutes, stirring continuously so the grains absorb the tomato mixture and olive oil.
Transfer the contents of the skillet to a wide oven-safe earthenware casserole or shallow baking dish and spread the rice evenly.
Position the whole head of garlic in the center and arrange the plant-based blood sausage around it.
Pour in the vegetable broth and gently move the rice with a spatula so the liquid is distributed evenly.
Arrange the potato rounds and tomato slices over the rice, pressing them lightly into the broth.
Sprinkle the remaining salt over the potatoes and tomatoes.
Bake uncovered for about 40 minutes, until the broth has been absorbed and the rice and potatoes are tender.
For a lightly toasted surface, switch on the broiler during the final 3 to 5 minutes, watching closely to prevent burning.
Remove the casserole from the oven and let the rice rest for 5 minutes before serving.

Notes

Traditional Valencian arroz al horno often contains pork ribs, chorizo, or blood sausage. This version replaces them with plant-based alternatives while retaining the chickpeas, potatoes, tomato, garlic, and baked preparation.

Vegan chorizo and plant-based morcilla are optional. The rice can be prepared without them, although the finished flavor will be milder.

Plant-based chorizo and blood sausage may be difficult to find in an ordinary US supermarket. Use a firm vegan sausage seasoned with smoked paprika as a practical alternative.

Many packaged vegan sausages contain wheat gluten or soy, so the complete written recipe should not be classified as gluten-free, wheat-free, or soy-free unless certified suitable products are selected or the optional sausages are omitted.

Bomba or Calasparra rice is ideal. Arborio rice is a practical US substitute, although its texture may be slightly creamier.

The calorie estimate includes the rice, chickpeas, potato, olive oil, tomato, broth, and both optional plant-based sausages divided among three servings.

The amount of broth required may vary by rice variety and baking dish. Keep a small amount of hot vegetable broth available if the rice appears dry before becoming tender.