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4.2 from 51 votes

Arroz Valenciana

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.

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

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

    Cup of Yum
  1. In a bowl, combine long grain and glutinous rice. Rinse a few times with cold water until water runs clear. Drain well.
  2. In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until softened.
  3. Add chicken and cook, stirring occasionally, until color changes and lightly browns.
  4. Add chorizo de bilbao and cook until lightly browned and releases color.
  5. Add saffron and cook for about 1 minute, stirring occasionally.
  6. Add fish sauce and cook for about 1 to 2 minutes.
  7. Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
  8. Add coconut milk, broth, and tomato paste. Stir until well combined.
  9. Add green peas and ½ of the green and red bell peppers and stir to combine.
  10. 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.
  11. Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to distribute.
  12. 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

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

% 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.