Recipe Meat

Arroz Valenciana Recipe

Here’s a simpler way to make this Pinoy family favorite, which goes best with an ice-cold Coca-Cola!

Sep 9, 2016

CREATED WITH COCA-COLA

If you ever found yourself intimidated by this classic dish, here’s an easier way to prepare it. Best enjoyed with an ice-cold glass of Coca-Cola! Share your mealtime moments online with #TasteTheFeeling.

Prep Time

35 mins

Cooking Time

1 hr

Ready In

1 hr 35 mins

Yield

6-8

Cuisine

Spanish

Cooking Method

Simmer

INGREDIENTS

1-1/2 cups long grain rice, Washed

1/2 cup packed glutinous rice, Washed

1 tablespoon olive oil

1 chopped onion

2 cloves garlic, Minced

1/4 kilo boneless chicken thighs

2 pieces chorizo de bilbao, Sliced diagonally

1 tablespoon fish sauce

coconut milk

chicken broth

frozen green peas, Thawed

red and green bell peppers, Cored and sliced into strips

salt and pepper to taste

3 boiled eggs, Sliced

annatto seeds

COOKING PROCEDURE

Heat oil in a pan, add annato seeds onions, garlic and chorizo de bilbao. Cook lightly until browned.

Add chicken and cook until color changes.

Add jasmine rice and stir regularly, for about 2-3 minutes.

Add glutinous rice, tomato paste, coconut milk, broth and fish sauce. Stir well until combined.

Lower heat, cover and cook for about 15 to 20 minutes or until rice is tender and most of the liquid has been absorbed.

Add green and red bell peppers and green peas, stir to combine. Cook for about 1-2 minutes or until heated through.

Season with salt and pepper to taste. Transfer to a serving dish and add sliced boiled eggs.

This article was created by Summit StoryLabs in partnership with Coca-Cola.

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