Arroz Valenciana is a rich, comforting Filipino rice dish. Jasmine and sticky rice cook in creamy coconut milk, flavored with tomato paste and a pinch of saffron. This vegan version swaps chicken and chorizo for crispy jackfruit confit, keeping the dish decadent and full of flavor.
This recipe was first published on March 1, 2020 and updated with new photos and information on December 3, 2022.
Table of contents
- What is Arroz Valenciana?
- Why you’ll love this Arroz Valenciana recipe:
- Ingredients & Substitutions
- How to cook arroz valenciana:
- Recipe pro-tips:
- Recipe variations:
- Serving suggestions
- How to make Arroz Valenciana ahead of time:
- Storage and freezing directions:
- Storing leftovers in the fridge
- Storing leftovers in the freezer
- Frequently Asked Questions
- Tools needed to make this recipe
- Other vegan main dishes
What is Arroz Valenciana?
Arroz Valenciana, also called Arroz a la Valenciana, is a festive Filipino rice dish influenced by Spanish cuisine and similar in spirit to paella. It’s typically served during celebrations and holidays.
Traditional versions combine rice with chicken, chorizo de Bilbao, peas, coconut milk, and warm spices. The result is a rich, savory, aromatic dish; some recipes add boiled eggs or an assortment of vegetables like bell peppers, tomatoes, carrots, and corn.
This dish often provides comforting, coconut-forward flavors that feel both familiar and special.
Why you’ll love this Arroz Valenciana recipe:
This vegan Arroz Valenciana is warm, hearty, and full of flavor. It’s easy enough for a weeknight yet impressive for special occasions.
Key highlights:
- Creamy texture. Full-fat coconut milk gives the rice a silky, luxurious mouthfeel without becoming mushy.
- Aromatic finish. A pinch of saffron lends a delicate aroma that elevates the dish; only a small amount is needed.
- One-pot convenience. Everything cooks in a single pot, making preparation and cleanup simple while delivering a show-stopping centerpiece.
Ingredients & Substitutions
Ingredients you’ll need:
- Jasmine rice – offers a fragrant base; regular long-grain rice can be used if needed.
- Sticky rice (malangkit) – gives subtle sweetness and chew; short-grain or sushi rice works in a pinch.
- Jackfruit confit – used here as the vegan “meat.” Any well-seasoned meat substitute can work; crisp it in a pan before adding.
- Olive oil – or coconut oil or another neutral oil.
- Onion and garlic – sautéed to build the flavor base.
- Bell pepper – red, orange, or yellow for sweetness and color.
- Frozen peas – add directly from the freezer.
- Saffron, smoked paprika, and cayenne – saffron for aroma; smoked paprika and cayenne help mimic chorizo’s smoky heat.
- Tomato paste – adds depth and umami.
- Vegetable stock – choose a flavorful broth for the cooking liquid.
- Full-fat coconut milk – use canned coconut milk for richness.
- Salt and black pepper – adjust to taste.
How to cook arroz valenciana:
- Rinse and drain the jasmine and sticky rice; set aside.
- Heat a large, heavy-bottomed pot over medium. Add one can of jackfruit confit with its oil and a drained can of jackfruit. Break the jackfruit into bite-size pieces and cook until the edges turn crispy. Remove to a plate and set aside.
- Wipe the pot clean. Return to medium-low heat, add olive oil, then sauté the chopped onion and minced garlic for about 5 minutes, until the onion is translucent.
- Add salt, black pepper, saffron, smoked paprika, cayenne, and tomato paste. Stir so the spices and paste coat the onions evenly.
- Pour in the vegetable stock and coconut milk and raise the heat to medium. When the liquid comes to a boil, add the rice and stir. Cover, reduce heat to low, and simmer for 5 minutes.
- Uncover, add the peas and bell pepper, stir, then cover again and simmer for 15 minutes. Turn off the heat and let the pot rest, covered, for 5 minutes to finish steaming.
- Fluff and taste, adjusting seasoning as needed. Fold the crisped jackfruit into the rice or sprinkle it on top and serve hot.
Recipe pro-tips:
- Wipe the pot between steps. Removing residue after crisping the jackfruit prevents burnt bits when you sauté the aromatics.
- Scrape the bottom while cooking. Stir and scrape the pot to avoid rice sticking or scorching.
- Let it rest covered. Allowing the rice to sit with the lid on finishes the steaming and improves texture.
Recipe variations:
Customize this recipe to suit your preferences:
- Add more vegetables. Green beans, carrots, or potatoes work well for extra color and texture.
- Non-vegan option. Replace jackfruit with ½ lb (227 g) chicken (breast or thigh) and 2 diagonally sliced chorizo de Bilbao for a traditional version. Seafood like shrimp or squid also pairs nicely.
Serving suggestions
Arroz Valenciana is a festive and attractive dish that works as a main course or as part of a larger holiday spread. Serve it hot as a centerpiece alongside simple salads or vegetable sides to balance the richness.
How to make Arroz Valenciana ahead of time:
You can prepare this dish 2–3 days in advance. Store it in an airtight container in the refrigerator and reheat in the microwave in short increments, stirring between intervals so it heats evenly.
Storage and freezing directions:
Leftovers keep well in the fridge or freezer.
Storing leftovers in the fridge
Place leftover Arroz Valenciana in an airtight container and refrigerate for up to 3 days. Reheat covered in the microwave to retain moisture.
Storing leftovers in the freezer
Freeze leftovers in an airtight container for up to 3 months. Thaw and reheat until piping hot before serving.
Frequently Asked Questions
Both dishes use rice and saffron, but they differ in a few ways. Arroz Valenciana commonly blends jasmine and sticky rice and uses a mixture of stock and coconut milk, while paella typically uses Spanish rice and seafood or meat stock. Paella is often finished in the oven or cooked until socarrat forms, whereas Arroz Valenciana is usually cooked entirely on the stovetop.
Many countries influenced by Spanish cuisine have their own versions of Arroz Valenciana. Variations can be found in the Philippines and several Latin American countries, each with local ingredients and techniques.
A mix of jasmine rice and malangkit (Filipino sticky rice) gives the ideal aroma and texture. If unavailable, use long-grain rice for jasmine and short-grain or sushi rice in place of sticky rice, knowing the texture will differ slightly.
Tools needed to make this recipe
- Heavy-bottomed pot
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Can opener
Other vegan main dishes
- Macaroni Gratin
- Japanese Cream Stew
- Katsu Curry
- Pot Pie
- Mushroom Risotto
- Vegan Thai Green Curry with Mushroom “Calamari”
- Spicy Yaki Udon
- Red Curry Mac & Cheese
- Easy Pasta Salad
SAVE THE RECIPE FOR LATER!
This post was sponsored by Chef’s Choice and Nature’s Charm. All opinions are the author’s own.
Vegan Arroz Valenciana
Ingredients
- 1 cup jasmine rice
- ½ cup sticky rice
- 2 cans jackfruit confit
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- pinch of saffron
- ½ teaspoon smoked paprika
- pinch of cayenne pepper
- 1 tablespoon tomato paste
- 1⅓ cup vegetable stock
- 1 can coconut milk (full-fat)
- 1 medium red bell pepper sliced
- ½ cup frozen peas
Instructions
-
Rinse and drain the jasmine rice and sticky rice. Set it aside.
-
Heat a large heavy-bottom pot over medium heat, and add 1 can of jackfruit confit including the oil, and 1 can of drained jackfruit confit. Cook while breaking the jackfruit into bite-size chunks until the edges become crispy. Take them out on a plate and set them aside.
-
Wipe the pot clean and heat it again over medium-low heat and add the olive oil. Sautée the onions and garlic for 5 minutes while stirring frequently, or until the onions are translucent.
-
Add the salt, black pepper, saffron, smoked paprika, cayenne pepper, and tomato paste. Stir until the spices and tomato paste have coated the onions.
-
Pour in the vegetable stock and coconut milk and turn the heat up to medium heat. When the mixture reaches a boil, add the rice and stir. Once it reaches a boil, cover the pot and lower the heat to low. Let it simmer for 5 minutes.
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Open the lid, add the peas and bell peppers and stir. Put the lid on again and let it simmer for 15 minutes. Turn the heat off and let it sit for an additional 5 minutes with the lid on.
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Taste the rice for seasoning and add extra salt or black pepper if necessary. Add the crisped jackfruit and serve while hot.
Notes
Storing leftovers in the fridge: Put leftovers in an airtight container and keep it in the fridge for up to 3 days. Reheat in the microwave, making sure to heat it with the container covered to prevent the rice from drying out.
Storing leftovers in the freezer: Put leftovers in an airtight container and keep them in the freezer for up to 3 months. Reheat until hot before serving.