Arroz al Horno (Valencian Baked Rice)
BY KILIAN RÜCKRIEGEL
Introduction
A Valencian (Spanish) oven-baked rice dish that is simpler than paella but just as deeply satisfying. Arroz al horno — literally "rice in the oven" — is the everyday home version of paella, made in a single earthenware or ovenproof pan with tomatoes, garlic, smoked paprika and whatever is in the fridge. It is a flavorful and affordable Spanish rice dish. Arroz al horno is a Sunday dish in Valencia — the rice that families make on weekends.
Hi, I’m Kilian
I am 17 and the recipe developer and cook behind this website. I have been cooking since I was young. My recipes are influenced by my family heritage (American and German), studying abroad in Spain, traveling to other countries, and my community in Crown Heights, Brooklyn. I have also done research, volunteered, and advocated to end food insecurity in New York City for years. This site was initially inspired to provide affordable and easy-to-make recipes for families who struggle to feed their families quality delicious meals.
Enjoy! Aprovecha!
Affordable Easy Vegetarian (optional) Vegan (optional) Gluten Free
PREP TIME: 10 mins
COOK TIME: 45 mins
COOLING TIME: 5 mins
METHOD
Preheat oven and prepare the base: Preheat oven to 400°F. Heat 3 tablespoons of extra-virgin olive oil in a wide ovenproof pan or skillet over medium heat on the stove. Add 1 medium onion, finely diced and cook for 6–10 minutes until soft and golden. Add half of the peeled garlic (diced), the other half should not be peeled. If using 8 oz of chorizo, sliced (optional — adds depth), add now and cook for 3–4 minutes until the edges caramelize. Add the 10 cherry tomatoes and any other vegetable, chopped, that you may wish to add to the pan.
Add 3 tablespoons of smoked paprika (Pimentón de la Vera) and 1 teaspoon of sweet paprika directly to the oil. Stir for 30 seconds until the kitchen fills with a deep, smoky fragrance.
Toast the rice: Add 2 cups of Spanish short-grain rice (Bomba or Calasparra) or any short-grain rice to the pan and stir vigorously to coat every grain in the paprika oil. Toast the rice for 2–3 minutes, stirring constantly, until the grains are fully coated and have turned a deep reddish-orange color from the paprika. This step seals the outside of the rice grains, helping them absorb liquid evenly without turning mushy.
Add the broth: Pour in 4 cups of hot chicken or vegetable broth — it will sizzle in the pan. Stir well and season with 1 teaspoon of salt and 0.5 teaspoons of freshly cracked black pepper. Taste the broth — it should be well-seasoned as the rice will absorb it entirely. Bring to a simmer on the stove for 2 minutes, stirring once to distribute everything evenly. The liquid should just cover the rice.
Arrange the tomatoes and garlic: Remove from the heat. Place the halved 4 ripe tomatoes, halved horizontally cut-side up across the surface of the rice, pressing them down gently into the broth. Place the halved 1 whole head of garlic, halved horizontally through the middle cut-side up in the center of the pan — this is the visual centrepiece of the dish. The tomatoes will roast and caramelize, their juices seeping down into the rice. The garlic will slowly roast into sweet, spreadable cloves.
Bake uncovered: Transfer the pan to the preheated oven, uncovered. Bake for 25–30 minutes. Do not stir, do not cover and do not add more liquid. At 20 minutes check — the surface should be golden and the liquid almost fully absorbed. In the last 5 minutes the socarrat — the golden crust — should form on the bottom. The dish is ready when the top is golden, the rice has absorbed all the liquid and the edges of the tomatoes are caramelized and slightly charred.
Rest and serve: Remove from the oven and rest for 5 minutes before serving — this allows the socarrat to firm up and the rice to finish steaming in the residual heat. Bring the pan directly to the table. Scatter with 2 tablespoons of fresh flat-leaf parsley, chopped, to serve and serve with 1 lemon, cut into wedges.. Each person gets a portion of rice, a roasted tomato half, and a few cloves of the roasted garlic to squeeze over their portion. Serve with crusty bread and salad.
INGREDIENTS
Servings 4
2 cups Spanish short-grain rice (Bomba or Calasparra) or any short-grain rice
4 cups hot chicken or vegetable broth
4 ripe medium tomatoes, halved horizontally
8 small cherry tomatoes, whole
1 whole head of garlic, halved horizontally through the middle.
½ of the garlic to be peeled and diced, the other half to be kept in its skin and left intact.
1 medium onion, finely diced
3 tablespoons of smoked paprika (pimentón de la Vera)
1 tablespoon of sweet paprika
3 tablespoons extra-virgin olive oil
1 tablespoon salt
0.5 teaspoons freshly cracked black pepper
2 tablespoons of fresh flat-leaf parsley, chopped, to serve
1 lemon, cut into wedges, to serve
TIPS
The pan: Arroz del horno is traditionally made in a wide, shallow earthenware cazuela or a paella pan. Any wide, ovenproof frying pan, cast iron skillet or shallow roasting dish works well. The key is width — the rice should be spread in a layer less than an inch deep for even cooking and the characteristic golden crust on top.
Bomba rice: the traditional rice of Valencia and the best choice for arroz al horno. It absorbs up to three times its volume in liquid without breaking down, remaining separate and firm. Available at Spanish delis, Amazon and online. Regular short-grain rice (sushi rice) works as a substitute. Do not use long-grain or basmati as it will not provide the correct texture.
The garlic head: halving the whole head horizontally and placing it cut-side up in the rice is one of the most characteristic and visually striking elements of arroz al horno. As it roasts, the garlic cloves caramelize and soften into the rice, and diners can squeeze the sweet roasted garlic out of each clove onto their portion. The other half of the garlic should be peeled, diced and cooked with the onions at the start.
The socarrat: The golden, slightly crispy layer of rice that forms on the bottom of the pan is the most prized element of a baked rice dish. It develops in the last 5 minutes of cooking. Do not add more liquid if the top looks dry — the socarrat is forming underneath.
Pimentón de la Vera: this smoked paprika from the Extremadura region of Spain is an important spice for cooking Spanish food. It gives arroz al horno its characteristic brick-red color and smoky depth. Available at most supermarkets. Adding the pimentón directly to the hot oil and stirring for 30 seconds is a technique that appears in many Spanish rice and stews.
Leftovers: arroz al horno reheats well in a pan with a splash of broth. Cold leftover baked rice formed into small patties and pan-fried in olive oil makes excellent rice cakes the next day — another great budget cooking principle.
If you make this dish, please tag me on Instagram. I will enjoy seeing what you create and how you adapt my recipes.
Copyright 2026, Kilian Ruckriegel
Arroz al horno right out of the oven.