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 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups long-grain rice (Jasmine)
- 1/2 cup glutinous rice
- 1 tablespoon canola or olive oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/2 pound boneless chicken thigh or leg meat, cut into 1-inch pieces
- 5 ounces (about 2 pieces) chorizo de bilbao, cut into 1/2-inch thick on a bias
- 1/4 teaspoon Saffron
- 2 tablespoons fish sauce
- 1 1/2 cups coconut milk
- 1 1/2 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
- 1/2 cup frozen green peas, thawed
Instructions
- 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 1/2 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.