Name: Vegan Arroz Valenciana
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 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; 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

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.

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

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.
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.
Add in the vegan chicken and chorizo, and cook for an additional 4 minutes or until browned.
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.
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.
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