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Easy Paella-Inspired Rice Casserole Recipe

Easy Paella-Inspired Rice Casserole

Do you remember the first time you tasted paella? The vibrant colors, the rich aromas, and the delightful mix of flavors all coming together in one pot? Well, today, I'm bringing that same excitement to your kitchen with this Easy Paella-Inspired Rice Casserole! It's a dish that’s not only quick to prepare, but it also brings a taste of Spain right to your dinner table. Perfect for busy weeknights or when you want to impress guests, this casserole is sure to become a favorite!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Casserole, Dinner
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 2 cups rice preferably long-grain
  • 4 cups chicken or vegetable broth homemade is ideal
  • 1 cup diced bell peppers use a mix of colors
  • 1 cup diced tomatoes canned or fresh
  • 1 cup frozen peas
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon saffron optional
  • 1 lb cooked chicken, shrimp, or chorizo optional
  • to taste salt and pepper
  • 1 tbsp olive oil for sautéing
For Garnish
  • to taste fresh parsley optional

Equipment

  • Large Skillet
  • Casserole Dish
  • Aluminum Foil

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
  3. Step 3: Stir in the diced bell peppers, tomatoes, and paprika. Cook for another 3-4 minutes until the vegetables are tender.
  4. Step 4: Add the rice to the skillet and stir to combine. Pour in the chicken or vegetable broth, and add the saffron if using. Season with salt and pepper to taste.
  5. Step 5: If you want to add protein, fold in the cooked chicken, shrimp, or chorizo at this stage.
  6. Step 6: Bring the mixture to a simmer, then transfer it to a greased casserole dish.
  7. Step 7: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  8. Step 8: Remove the foil and stir in the frozen peas. Return to the oven uncovered for an additional 10-15 minutes, or until the rice is tender and the liquid is absorbed.
  9. Step 9: Once cooked, take it out of the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Leftovers are a wonderful thing! Store any leftover casserole in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to thaw it overnight in the refrigerator before reheating.