Easy one-pot Spanish baked rice recipe

Serve as a side dish, or as an easy midweek supper

By The GH Kitchen TeamPublished: 08 July 2025

David Loftus

This baked rice is one of the easiest dishes you’ll make and is packed with smokey, umami flavour thanks to the chorizo, smoked garlic and secret hit of anchovy, which instantly delivers you beachside.

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Yields:

4 - 6 serving(s)

Prep Time:

12 mins

Cook Time:

40 mins

Total Time:

52 mins

Cal/Serv:

412

Ingredients

150 g
cooking chorizo, chopped
1
large Spanish onion, finely chopped
3
smoked garlic cloves, finely sliced
2 Tbsp.
tomato purée
4
anchovy fillets in olive oil, drained
2 tsp.
smoked paprika
2 tsp.
dried oregano
375 g
long grain rice
200 g
jarred roasted peppers, drained and roughly sliced
1 l
hot chicken stock (made with 2 stock pots/cubes)
Large pinch saffron
50 g
salted blanched almonds, roughly chopped
Handful parsley, roughly chopped

Directions

1. Step 1Preheat oven to 220°C (200°C fan) mark 7. Heat a large, shallow casserole dish (that has a lid) on the hob and cook the chorizo for 4-5min, until it starts to release its oil. Remove the chorizo from the pan with a slotted spoon, then add the onion and garlic and fry gently for 5-6min in the chorizo oil. Stir through the tomato purée and anchovies and continue to cook for 2min, breaking up the anchovies with the back of the spoon. Add the smoked paprika and oregano and continue to cook for 1min.
2. Step 2Stir the rice and sliced peppers into the pan, then add the stock and saffron. Cover with the lid and transfer to the oven for 25min.
3. Step 3Remove the pan from the oven and leave to rest, covered, for 5min. Scatter over the salted almonds and fresh parsley to serve.

If you like this recipe, try our vegan slow cooker Spanish-style rice.

For more Spanish-style dishes, try our 20 minute orzo paella recipe.

If you like chorizo, you'll love our one-pot chicken and chorizo stew.

Per serving (if serving 6):

Calories: 412
Protein: 14g
Fat: 14g
Saturates: 4g
Carbs: 56g
Sugars: 4g
Fibre: 2g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Recipe bySarah Akhurst

Kitchen and Homes Director

Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers

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