Baked Spanish Cheesy Rice

Making a delicious and healthy vegan meal does not get any easier than this Baked Spanish Cheesy Rice!


Serves 4

Cook time 30 min
Prep time 20 min

2 tbs olive oil
1 red onion, finely diced
3 cloves garlic, crushed
1 red peppers, cut into 2 cm dice
1 yellow pepper, cut into 2cm dice
2 zucchini, cut into 2 cm dice
1 cup Arborio rice*
1 ¾ cups vegetable stock
2 tsp paprika
1 tsp cayenne pepper
400g tin chopped tomato
200g Dairy Free Cheddar-Style Block, grated
¼ cup parsley, chopped


1 small bread stick, sliced on the angle into 6 thin pieces
1 tbs olive oil
½ cup Dairy Free Cheddar-Style Shred

*substitute with medium grain rice if Arborio rice is unavailable

1. Heat oven to 220°C/180°C fan forced.

2. Select a large 30cm, 2 Litre capacity baking dish with a lid that can go from the stove top to oven. On the stove top, heat the oil over medium heat and sauté the onion and garlic until softened. Add the vegetables and rice, followed by the stock, spices and tomatoes. Gently fold through half of the grated Dairy Free Cheddar-Style Block. Bring to the boil, place the lid on and place in the preheated oven.

3. Bake for 20 minutes or until the rice is al dente.

4. Remove the lid and sprinkle over the remaining grated Dairy Free Cheddar-Style Block. Place back in the oven without the lid for a further 3 minutes until the Dairy Free Cheddar-Style Shred is melted. Remove from the oven and let sit for 5 minutes before serving.

5. Serve warm, garnished with parsley, cracked pepper and “cheesy” croutons on the side.

6. To make the “cheesy” croutons, lightly toast slices of bread until golden. Lay on a baking tray and drizzle over olive oil. Sprinkle over ½ cup of grated Dairy Free Cheddar-Style Block, grill for 5-7 minutes until golden.


OPTIONAL: For an extra “cheesy” taste, sprinkle a handful of Dairy Free Pizza Shred before baking Rice.



11th May 2021

Bega Foodservice

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