Spanish Cuisine
Baked Rice with Tomatoes and Meatballs
This hearty and cozy family dish is a real find for those who value home comfort. Tender, pre-cooked meatballs simmer in the oven together with aromatic rice, absorbing the rich juices of tomatoes and spicy notes of Mediterranean herbs. The golden crust of rice around the edges and the juicy center create the perfect balance of textures, and the ease of preparation makes this recipe indispensable for weekday evenings. It is comfort food in the Spanish style, where everything is prepared in one baking dish, uniting nutrition, taste, and minimal kitchen hassle.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 22 g
- Fat
- 14 g
- Carbs
- 52 g
- Fiber
- 2.5 g
Step by step
Method
- 01
Preheat the oven to 200°C
Preheat the oven to 200°C. In a deep baking dish, combine the dry rinsed rice with finely chopped onion, minced garlic, and olive oil.
- 02
Pour the hot broth and crushed tomatoes into the dish
Pour the hot broth and crushed tomatoes into the dish. Mix all ingredients thoroughly so the rice is evenly distributed across the entire surface of the pan.
- 03
Gently arrange the pre-cooked meatballs on top of the rice base
Gently arrange the pre-cooked meatballs on top of the rice base. Press them slightly into the mixture so they are half-submerged in the liquid to soak up the flavors.
- 04
Tightly cover the dish with foil and place in the oven
Tightly cover the dish with foil and place in the oven. Bake for 20 minutes, then carefully remove the foil and continue baking for another 10-15 minutes until the rice is tender and the liquid has been absorbed.
- 05
Remove the dish from the oven and let the food rest under a t…
Remove the dish from the oven and let the food rest under a towel for 5 minutes. This will allow excess moisture to distribute evenly and the rice to become perfectly fluffy.
Dishday
Useful advice
Cooking tip
For the juiciest result, use broth instead of water when baking. If the meatballs are already fried in advance, place them in the dish 15 minutes before the end of baking so they warm through without drying out. Be sure to tightly cover the baking dish with foil during the first half of the process — this will allow the rice to fully soak up the tomato juice.
How to serve
Serve the dish right in the baking pan, garnishing with fresh basil or parsley leaves. It goes well with a dollop of thick yogurt or a light vegetable salad to offset the richness of the rice.
How to store
The finished dish stores excellently in the refrigerator in an airtight container for up to 2 days. When reheating in the oven, add a bit of broth to restore the rice's original softness.
Note
You can use any pre-made meatballs — beef, chicken, or even fish. If you want to add more flavor, sprinkle a pinch of dried oregano or smoked paprika into the tomato sauce.
