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Arroz Valenciana in a wood bowl
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4.19 from 16 votes

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 Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Entree, Side Dish
Cuisine: Filipino
Servings: 6 Servings
Calories: 547kcal


  • 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


  • In a bowl, combine long grain and glutinous rice. Rinse a few times with cold water until water runs clear. Drain well.
  • In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until softened.
  • Add chicken and cook, stirring occasionally, until color changes and lightly browns.
  • Add chorizo de bilbao and cook until lightly browned and releases color.
  • Add saffron and cook for about 1 minute, stirring occasionally.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
  • Add coconut milk, broth, and tomato paste. Stir until well combined.
  • Add green peas and 1/2 of the green and red bell peppers and stir to combine.
  • 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.
  • Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to distribute.
  • Garnish with the remaining bell peppers and serve hot.


  • Drain the rice well using a fine-mesh sieve as the excess liquid might affect the cooked texture.
  • The recipe calls for boneless chicken thigh meat for use of preparation; feel free to swap with bone-in chicken parts.
  • Saffron gives the dish its distinct color and flavor, but use it sparingly as it's a very strong spice and has a bitter taste. For a more economical option, substitute safflower or locally known as kasubha.
  • Use a large enough cookware for the rice to have enough space to expand. Make sure it has a tight-fitting lid so the steam doesn’t escape.
  • After the rice is cooked, let stand, covered, for about 5 minutes before fluffing to absorb the extra moisture.


Calories: 547kcal | Carbohydrates: 59g | Protein: 18g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 52mg | Sodium: 1054mg | Potassium: 524mg | Fiber: 3g | Sugar: 4g | Vitamin A: 982IU | Vitamin C: 54mg | Calcium: 48mg | Iron: 4mg