Hello everybody! Today I bring you a vegan baked rice, a recipe that has become a tradition for me. If there is something that I celebrate since I live in Valencias, it is the paellasand this wonderful vegan baked rice that I bring you today.

Baked rice, as I have seen here in Valencia, traditionally usually has chorizo and black pudding. I replace it with its vegan version, but I also tell you that although it gives a lot of flavor, if you can’t find vegan chorizo and vegan black pudding, don’t worry, I recommend that you do the same.


1 cup of round rice
100 gr cooked chickpeas
6 potato slices
2 cups of broth
Tomato sauce
5 tomato slices
1 head of garlic + extra
Olive oil
Sweet paprika
Garlic powder
Optional, but recommended: Vegan chorizo, vegan black pudding

Step by step

  1. First, put the 100 gr of cooked chickpeas, the vegan black pudding (optional), the chorizo vegan in pieces (optional), 1 head of garlic peeled from the outer layer (the white layer), but we leave it whole, without breaking or peeling each garlic individually. We can add a few extra cloves, also unpeeled.
  2. Also add a pinch of salt and a generous splash of olive oil, and cook over medium heat, sautéing for about 8-12 minutes until lightly browned the ingredients. If the chickpeas start to explode, lower the heat slightly and stir constantly.
  3. When everything is golden, add a generous splash of tomato sauce, which slightly stains the sauce.
  4. Stir and add the cup of round rice.
  5. Sauté for 2 more minutes, stirring constantly.
    Put the ingredients in a pan

    Put the ingredients in a pan

  6. With the sautéed ready, we pour everything into the clay pot and arrange the ingredients so that they occupy the entire width. Place the head of garlic in the center and the black pudding on one side.
  7. Now, add the 2 cups of vegetable broth and stir a little with the help of a shovel so that the broth is well distributed throughout the whole pot.
  8. Pre-heat the oven to 180 degrees, lit from the bottom.
    We add the broth

    We add the broth

  9. Now cut the potatoes and tomato into thin slices.
  10. Place it on the rice, dip it a little in the broth and season with another pinch of salt.
  11. Lo We put in the oven about 40 minutes, until there is no broth left and the rice is ready. The time may vary depending on the oven. I like to give it a final 5 minutes on top, so that it browns a little.
  12. We remove it from the oven and that’s it!
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