Arroz Valenciana
User Reviews
4.2
51 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
6 Servings
-
Calories
547 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Filipino
Arroz Valenciana
Report
Arroz Valenciana is the perfect one-pot rice dish for family dinners and special occasions. It's colorful, flavorful, and sure to be a crowd-pleaser.
Share:
Ingredients
- 1 ½ cups long-grain rice (Jasmine)
- ½ cup glutinous rice
- 1 tablespoon canola or olive oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- ½ pound boneless chicken thigh or leg meat, cut into 1-inch pieces
- 5 ounces (about 2 pieces) chorizo de bilbao, cut into ½-inch thick on a bias
- ¼ teaspoon saffron
- 2 tablespoons fish sauce
- 1 ½ cups coconut milk
- 1 ½ cups chicken broth
- 2 tablespoons tomato paste
- 1 small green bell pepper, cored, seeded and sliced thinly into strips
- 1 small red bell pepper, cored, seeded and sliced thinly into strips
- ½ cup frozen green peas, thawed
Instructions
- In a bowl, combine long grain and glutinous rice. Rinse a few times with cold water until water runs clear. Drain well.
- In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until softened.
- Add chicken and cook, stirring occasionally, until color changes and lightly browns.
- Add chorizo de bilbao and cook until lightly browned and releases color.
- Add saffron and cook for about 1 minute, stirring occasionally.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
- Add coconut milk, broth, and tomato paste. Stir until well combined.
- Add green peas and ½ of the green and red bell peppers and stir to combine.
- Bring to a boil, stirring occasionally. Lower heat, cover, and cook for about 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
- Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to distribute.
- Garnish with the remaining bell peppers and serve hot.
Notes
- Drain the rice well using a fine-mesh sieve as the excess liquid might affect the cooked texture.
- The recipe calls for boneless chicken thigh meat for use of preparation; feel free to swap with bone-in chicken parts.
- Saffron gives the dish its distinct color and flavor, but use it sparingly as it's a very strong spice and has a bitter taste. For a more economical option, substitute safflower or locally known as kasubha.
- Use a large enough cookware for the rice to have enough space to expand. Make sure it has a tight-fitting lid so the steam doesn’t escape.
- After the rice is cooked, let stand, covered, for about 5 minutes before fluffing to absorb the extra moisture.
Nutrition Information
Show Details
Calories
547kcal
(27%)
Carbohydrates
59g
(20%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Cholesterol
52mg
(17%)
Sodium
1054mg
(44%)
Potassium
524mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
982IU
(20%)
Vitamin C
54mg
(60%)
Calcium
48mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 52mg | 17% |
| Sodium | 1054mg | 44% |
| Potassium | 524mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 54mg | 60% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
51 reviews
Good
Other Recipes
You'll Also Love
