Arroz al horno | Receta ganadora

short-grain rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein and is gluten-free.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits at a lower cost.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while being cost-effective.

Preheat the oven to 200°C (400°F).

Heat olive oil in a large oven-safe skillet over medium heat.

Sauté chopped onion and minced garlic until translucent, about 3-4 minutes.

Add diced bell pepper and zucchini; cook for another 5 minutes until softened.

Stir in chopped tomatoes and cook for 2 minutes until slightly thickened.

Add rice, paprika, and saffron; mix well to coat the rice with oil and vegetables.

Pour in vegetable broth and bring to a boil.

Season with salt and black pepper; stir to combine.

Cover the skillet with a lid or aluminum foil.

Transfer the skillet to the preheated oven and bake for 20-25 minutes until rice is tender and liquid is absorbed.

Remove from oven and let it sit for 5 minutes before fluffing with a fork.

Garnish with peas and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: