A beloved Filipino-Spanish fusion dish, Arroz Valenciana is a colorful and hearty celebration rice made with glutinous rice, rich coconut milk, and a medley of savory meats and sweet raisins. Often served at holidays, fiestas, and special family gatherings, this festive dish is both filling and flavorful—an eye-catching centerpiece that brings people together around the table.
Why You’ll Love This Recipe
Filipino-style Arroz Valenciana is a beautiful blend of textures and flavors. The sticky, coconut-scented rice provides a creamy base that contrasts delightfully with the savory richness of chicken, pork, and chorizo, while raisins add bursts of sweetness. With turmeric or annatto for vibrant color and classic toppings like peas, bell pepper, and boiled eggs, it’s a complete one-pot meal that’s both comforting and celebratory. It’s also easy to customize and prepare in advance, making it a reliable dish for feeding a crowd.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- glutinous rice
- regular rice
- coconut milk
- chicken broth
- chicken breast or thighs, cubed
- pork, cubed
- chorizo or longganisa, sliced
- onion, chopped
- garlic, minced
- red bell pepper, sliced into strips
- green peas
- raisins
- boiled eggs, sliced
- turmeric powder (or annatto powder)
- salt and pepper
- cooking oil
directions
- Heat the cooking oil in a large pot over medium heat. Sauté the garlic and onion until fragrant and softened.
- Add the pork and cook until lightly browned. Add the chicken and continue to cook until no longer pink.
- Stir in the chorizo or longganisa and cook for an additional 2 minutes to release its flavor.
- Pour in the coconut milk and chicken broth. Stir in the turmeric powder (or annatto) and season with salt and pepper to taste. Simmer for 5 minutes.
- Add both types of rice and stir well to distribute evenly. Cook uncovered over medium heat, stirring occasionally to prevent sticking.
- When most of the liquid is absorbed and the rice has started to thicken, reduce the heat to low. Cover and cook until the rice is fully tender and fluffy.
- Gently stir in the green peas and raisins. Let the pot sit off the heat for 5 minutes to allow the flavors to meld.
- Transfer the arroz Valenciana to a large serving platter. Garnish with bell pepper strips and sliced boiled eggs.
- Serve warm as a main dish or as part of a festive meal.
Servings and timing
- Servings: 6 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Calories per serving: 410 kcal
Variations
- Seafood Twist: Add cooked shrimp or mussels for a seafood-inspired version.
- Vegetarian Option: Omit the meat and add sautéed mushrooms and diced tofu for a hearty vegetarian take.
- Spicy Kick: Add chopped chili or a dash of hot sauce for heat.
- Cheesy Top: Sprinkle grated cheese over the finished dish and briefly broil for a creamy topping.
- Annatto Rice: Use annatto oil or seeds for a deeper reddish hue in place of turmeric.
storage/reheating
Store leftover Arroz Valenciana in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water or broth to restore moisture. This dish does not freeze well due to the texture of the glutinous rice, which may harden when thawed.
FAQs
Can I use all regular rice instead of glutinous rice?
While possible, the texture will be less sticky and creamy. The glutinous rice gives this dish its traditional richness and chewiness.
What’s the difference between Arroz Valenciana and paella?
Arroz Valenciana uses coconut milk and glutinous rice, giving it a sticky, sweet-savory profile, while paella uses saffron, broth, and regular rice with a drier texture.
Can I make this dish in advance?
Yes, prepare it a day ahead and reheat before serving. Add a splash of broth when reheating to keep it moist.
What type of chorizo works best?
Use Filipino-style chorizo or Spanish-style cured chorizo for a rich, smoky flavor. Longganisa is a good local substitute.
Can I cook this in a rice cooker?
Yes, once the meats and liquids are combined, you can transfer everything to a rice cooker and cook as you would normal rice.
Is coconut milk necessary?
Coconut milk is key to the Filipino flavor of this dish. You may substitute with broth for a lighter, less creamy version, but the taste will differ.
Can I add vegetables?
Yes, carrots, corn, and green beans make colorful and nutritious additions.
Can I use canned peas instead of frozen?
Yes, but add them at the very end to avoid overcooking.
Why is turmeric or annatto used?
It provides a golden-yellow color and a subtle earthy flavor, making the dish visually appealing and more aromatic.
What’s the best way to serve Arroz Valenciana?
Serve it warm as a main dish, garnished with eggs and bell peppers. It pairs well with pickled vegetables or a fresh salad.
Conclusion
Arroz Valenciana (Filipino Style) is a festive, flavorful dish that beautifully blends Spanish and Filipino culinary traditions. Rich in coconut and spices, filled with meat and sweet raisins, and topped with vibrant garnishes, it’s a celebration on a plate. Whether for holidays, family gatherings, or Sunday meals, this recipe offers warmth, color, and comfort in every spoonful.
Print
Arroz Valenciana (Filipino Style)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A festive Filipino-Spanish fusion dish made with glutinous rice, coconut milk, and spices, loaded with meat, chorizo, and sweet raisins—a colorful and hearty centerpiece for any celebration.
Ingredients
- 2 cups glutinous rice
- 1/2 cup regular rice
- 2 1/2 cups coconut milk
- 1/2 cup chicken broth
- 1/2 lb chicken breast or thighs, cubed
- 1/2 lb pork, cubed
- 1/4 lb chorizo or longganisa, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup red bell pepper, sliced into strips
- 1/4 cup green peas
- 1/4 cup raisins
- 2 boiled eggs, sliced
- 1 tsp turmeric powder (or annatto powder)
- Salt and pepper, to taste
- 2 tbsp cooking oil
Instructions
- Heat oil in a pot over medium heat. Sauté garlic and onion until fragrant and translucent.
- Add cubed pork and cook until lightly browned. Stir in chicken and cook until no longer pink.
- Add sliced chorizo or longganisa and cook for an additional 2 minutes.
- Pour in coconut milk and chicken broth. Stir in turmeric powder, salt, and pepper. Simmer for 5 minutes.
- Add both glutinous and regular rice. Mix well and simmer uncovered, stirring occasionally to prevent sticking.
- Once most of the liquid is absorbed, reduce heat and cover. Cook until rice is fully done and fluffy.
- Stir in green peas and raisins. Let sit off heat for 5 minutes to settle and meld flavors.
- Transfer to a serving dish. Garnish with bell pepper strips and sliced boiled eggs.
- Serve warm as a centerpiece dish for festive gatherings.
Notes
- Use annatto powder for a more traditional orange hue if turmeric isn’t available.
- Adjust meat proportions to taste—shrimp or liver are sometimes added.
- Can be made in advance and gently reheated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg
