Arroz a la Valenciana (Rice Casserole)

This recipe is a local version of the Spanish dish “paella”. Arroz a la Valenciana is great for fiestas, birthdays, and family get-together after the Sunday mass. It’s a complete meal, a one-dish meal of meat, rice and vegetables. It’s healthy, too.
I don’t actually cook this dish but I tasted one that really made me like it. If you’ve got any suggestion to make this dish more sumptuous, please share it here for a yummy arroz a la valenciana. Gracias!!!

Arroz a la Valenciana (Rice Casserole)
  • ¼ cup cooking oil
  • ¼ k pork kasim, cut into cubes
  • 2 pcs chicken legs, cut-up
  • 1 tbsp atchuete seeds
  • 4 cloves garlic, minced
  • 1 medium onion, minced
  • 2 tbsp tomato paste
  • 4 pcs 11g MAGGI Chicken Broth Cube dissolved in
  • 5 cups water
  • 1 cup rice, uncooked
  • 1 cup malagkit rice, uncooked
  • 1 medium carrot, cut to wedges
  • 2 medium potatoes, cut to wedges
  • 1 tsp paprika
  • 1 cup frozen peas, thawed
  • 1 medium red bell pepper, cut into cubes
  • 1 pc hardboiled egg, peeled
  1. Heat oil in a frying pan and fry pork and chicken until brown.
  2. Remove from pan then fry atchuete seeds until color comes out. Remove seeds from pan and saute garlic and onions, and tomato paste.
  3. Add broth and rice. Cover and let simmer until rice is half-cooked.
  4. Add in fried pork, chicken, carrots, potatoes and paprika.
  5. Simmer until rice is cooked then toss in peas and bell pepper. Serve garnished with sliced egg.


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