Baked rice with vegetables is a delicious and nutritious dish. It is made with rice, chickpeas, tomatoes, potatoes, spinach, garlic, vegetable broth, saffron, paprika, olive oil, black pepper, and salt. The dish is prepared by slicing the potatoes, grating the tomatoes, and chopping the spinach. The tomatoes are then sauted in olive oil along with saffron, paprika, spinach, and rinsed chickpeas. After toasting the rice and seasoning it with salt and pepper, it is added to the mixture along with hot vegetable broth. Washed and unpeeled garlic cloves are also added to the mixture. The sliced potatoes are placed on top and seasoned. The dish is then baked in a preheated oven at 250C for approximately 25 minutes. Once cooked, it is ready to be served hot. You can also add other vegetables to enhance the flavor.
- 350 grams of rice
- 150 grams of cooked chickpeas
- 2 tomatoes
- 2 potatoes
- 1 bunch of spinach
- 4 cloves of garlic
- 750 milliliters of vegetable broth
- a few strands of saffron
- a pinch of sweet paprika
- deciliter of olive oil
- black pepper
- salt
Peel, wash, and thinly slice the potatoes.
Wash, halve, and grate the tomatoes.
Wash, drain, and chop the spinach.
Heat the olive oil in a pot, add the grated tomatoes, and saut for 10 minutes, stirring occasionally.
Add the saffron, paprika, spinach, and rinsed chickpeas to the pot. Saut for a few more moments.
Add the rice to the pot, season with salt and pepper, and toast for 1 minute while stirring.
Pour hot vegetable broth into the pot. Add the washed and unpeeled garlic cloves. Place the sliced potatoes on top and season them.
Bake in a preheated oven at 250C for approximately 25 minutes.
Remove from the oven and let it rest.
Serve hot and enjoy!
Optional: You can add other vegetables to enhance the flavor.