A hearty and sticky rice dish of the Philippines that is similar to paella. This Arroz Valenciana is loaded with vegetables, vegan chicken, and vegan chorizo. Although this dish is traditionally served during the holidays or on special occasions, it’s easy to prepare and perfect for everyday meals. 

Arroz Valenciana (arosbalensiyana) is a rice dish of the Philippines similar to paella that combines glutinous rice, coconut milk, onions, peppers, chicken, and Bilbao sausage.

This recipe was my grandma’s specialty, and she only used to make it once or twice a year (on Thanksgiving and Christmas), so it was an extra special treat whenever she did. Although I was not able to learn how to make it from her before she passed, she luckily shared her recipe with my Auntie Nancy, who helped me veganize it for you today.

Arroz Valenciana (or arroz a la Valenciana) is an example of Spanish colonization’s influence on Filipino cuisine. There are a wide variety of arroz a la Valenciana recipes and variations worldwide, and they all share a few commonalities. Typically, the rice is dry (without broth) and colored by various spices, like saffron, achiote, or turmeric. Additionally, it is common they include vegetables, meats, and seafood.

Here’s What You’ll Need:

• Glutinous Rice: Also known as malagkit, is one of the key ingredients to the perfect arroz Valenciana. You want the texture of the rice to be sticky! Sushi rice will also work in its place, but it may not be as sticky. 
• White Jasmine Rice:
• Vegetable Broth: We like to use vegan chicken-flavored bouillon, but any broth works. Learn how to make your own at home here!
• Coconut Milk: An essential ingredient for Filipino Arroz Valenciana, this is used for cooking the rice. 
• Onion and Garlic: The simple yet essential aromatic flavor base to start this dish off right.
• Vegan Chicken Strips: You can use any brand that you’d like; we used this one. 
• Vegan Chorizo: This recipe typically includes Chorizo de Bilbao, a Filipino dry pork sausage, so to veganize it, we opted for vegan chorizo from Simple Truth. 
• Green and Red Bell Peppers: We like to cut ours into strips, but you could cut them into bite-sized chunks (about 1-inch pieces) as well. 
• Green Peas
• Tomato Sauce
• Soy Sauce: Adds some rich savory and umami flavors.
• Vegan Fish Sauce: This ingredient is optional but
• Turmeric Powder and Paprika or Achiote Powder: Arroz Valenciana has a beautiful orange color to it so to achieve this we add either a mi of turmeric and paprika, or achiote powder if you have it.
• Salt and Black Pepper
• Green Olives: We like to slice ours before adding. You can use plain green olives or stuffed olives for an extra special touch.
• Green Onions or Parsley: Finish off the dish with a fresh garnish

Equipment Needed

• Large Pot
• Large Saute Pan
• Cooking Utensil
• Cutting Board and Knife
• Measuring Spoons and Cups

How To Make Arroz Valenciana

1. In a large pot, add in the sweet rice and jasmine rice. Wash the rice until the water runs clear. Drain and set on the stove. Add in the vegetable stock, coconut milk, and salt to the rice mixture, and bring to a boil. Once it is boiling, lower to a simmer and cover. Cook for 20 minutes, then remove from the stove and set aside but don’t open the lid.
2. In a large skillet or pan over medium-low heat, add in the vegetable oil. Once heated, add in the onions, garlic, and a pinch of salt, and cook for 3-4 minutes or until soft.
3. Add in the vegan chicken and chorizo, and cook for an additional 4 minutes or until browned.
4. Add in the bell peppers, peas, remaining vegetable stock, tomato sauce, soy sauce, optional vegan fish sauce, achiote (or turmeric and paprika, plus a pinch of both salt and pepper. Mix and cook for about 5 minutes, or until the veggies soften and the liquid is warmed through.
5. Add in all of the rice and gently stir everything through. Be careful not to overmix as the rice may become mushy. Adjust salt and pepper to taste. 
6. Mix in the olives, and then top with green onions or parsley.

Pro Tip: This Arroz Valenciana recipe tastes better when you allow it to rest! We recommend letting it sit for 1 hour (covered) before serving. Store the leftovers in an air-tight container in the fridge refrigerate for up to 5 days. We also suggest serving it on a separate platter, and if possible, and decorating it up with extra toppings to make it look fancy! If you look up images of arroz Valenciana, it is usually dressed up and over the top when served! 

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Vegan Arroz Valenciana

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• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Diet: Vegan

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Description

A hearty and sticky rice dish of the Philippines that is similar to paella. This Arroz Valenciana is loaded with vegetables, vegan chicken and vegan chorizo, and is easy to prepare.

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Ingredients

For The Rice

• 2 cups glutinous rice
• 2 cups long-grain white jasmine rice
• 4 cups vegetable broth (or 4 cups water + 4 teaspoons Vegan Chicken Flavored Bouillon Paste)
• 2 cups coconut milk
• 1/2 teaspoons salt

Remaining Ingredients

• 2 tablespoons oil
• 1 medium onion, finely chopped
• 8 cloves garlic, minced
• 8 ounces vegan chicken, cut into small strips
• 4 vegan chorizo sausages, sliced
• 1 green bell pepper, sliced thinly into strips
• 1 red bell pepper, sliced thinly into strips
• 1 cup frozen green peas
• 2 cups vegetable broth (or 2 cups water + 2 teaspoons Vegan Chicken Flavored Bouillon Paste)
• 2/3 cup tomato sauce
• 2 tablespoons soy sauce
• Optional: 2 tablespoons vegan fish sauce
• 1 heaping teaspoon achiote powder (or 1 teaspoon turmeric plus 1/4 teaspoon paprika)
• Salt and black pepper, to taste
• 1/4 cup green olives, halved
• 1/4 cup sliced green onions, for garnish

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Instructions

1. In a large pot, add in the sweet rice and jasmine rice. Wash the rice until the water runs clear. Drain and set on the stove. Add in the vegetable stock, coconut milk, and salt to the rice mixture, and bring to a boil. Once it is boiling, lower to a simmer and cover. Cook for 20 minutes, then remove from the stove and set aside but don’t open the lid.
2. In a large skillet or pan over medium-low heat, add in the vegetable oil. Once heated, add in the onions, garlic, and a pinch of salt, and cook for 3-4 minutes or until soft.
3. Add in the vegan chicken and chorizo, and cook for an additional 4 minutes or until browned.
4. Add in the bell peppers, peas, remaining vegetable stock, tomato sauce, soy sauce, optional vegan fish sauce, achiote (or turmeric and paprika, plus a pinch of both salt and pepper. Mix and cook for about 5 minutes, or until the veggies soften and the liquid is warmed through. 
5. Add in all of the rice and gently stir everything through.  Be careful not to overmix as the rice may become mushy. Cook until all of the liquid has been absorbed and adjust salt and pepper to taste. 
6. Mix in the olives, and then top with green onions or parsley. 

Notes

• This recipe tastes better when you allow it to rest! We recommend letting it sit for 1 hour (covered) before serving.
• Store the leftovers in an air-tight container in the fridge refrigerate for up to 5 days.
• We suggest serving it on a separate platter, and if possible, and decorating it up with extra toppings to make it look fancy! If you look up images of arroz Valenciana, it is usually dressed up and over the top when served.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Entree, Holiday
• Method: Stovetop
• Cuisine: Filipino

Keywords: Filipino, arroz valenciana, rice, entree, holiday, chorizo, olives

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