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Arroz a la Valenciana
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How to Cook Arroz Valenciana

Arroz Valenciana is a hearty Filipino dish made with glutinous rice, coconut milk, tender meats, and vibrant spices, perfect for festive gatherings and special occasions.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Rice Recipes
Cuisine: Filipino
Keyword: arroz ala valenciana, arroz valenciana, Filipino recipe
Servings: 12 servings
Calories: 300kcal
Author: Manny

Ingredients

  • 1 & 1/2 cup glutinous rice malagkit
  • 1 & 1/2 cup white rice
  • 1 & 1/2 tsp. salt
  • 5 cup coconut milk
  • 1/2 cup cooking oil
  • 1 young chicken cut into serving pieces
  • 1/4 kg. pork cut into serving pieces
  • 2 Tbsp. garlic crushed
  • 1 large onion sliced
  • 1 8 oz can tomato sauce
  • 1 Tbsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. paprika
  • 2 Tbsp. atchuete seeds or annato seeds
  • 6 pcs potatoes quartered and fried
  • 1 small can sweet peas
  • 1 pc red-sweet pepper sliced
  • 2 pcs hard-boiled eggs sliced
  • parsley

Instructions

How to Cook Arroz Valenciana

  • Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan. Stir once in a while to prevent burning.
  • Fry the chicken-pork pieces in hot oil; set aside.
  • In the same fat, render off color from atchuete seeds; discard seeds.
  • Saute garlic, onion, and add tomato sauce. Season with salt and pepper.
  • Add the fried meat and simmer until tender.
  • Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly.
  • Arrange on a platter and garnish with hard-boiled eggs and strips of parsley.
  • Good for 12 persons.

Notes

Cooking Tips:

Use the Right Rice Combination for Perfect Texture

A mix of glutinous rice and regular rice is key to achieving the perfect balance of stickiness and fluffiness. The glutinous rice gives the dish its signature creamy texture, while the regular rice prevents it from becoming too dense. Make sure to rinse the rice thoroughly to remove excess starch and ensure even cooking.

Don't Skip the Atsuete Oil for Vibrant Color

Rendering atsuete seeds in oil is an essential step to achieve the rich, golden-orange hue that makes it visually appealing. The oil also enhances the dish's overall flavor, adding a subtle earthiness that complements the coconut milk. Be patient during this step to fully extract the natural pigments and then strain the seeds to avoid a gritty texture.

Simmer the Meat for Tender, Flavorful Bites

After frying the chicken and pork, simmer them in the tomato-based sauce to allow the flavors to meld and the meat to become tender. This process not only infuses the meat with savory goodness but also enriches the sauce itself. Use a low heat setting to prevent overcooking, ensuring every bite of meat is juicy and flavorful.