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
- Heat oil in a frying pan and fry pork and chicken until brown.
- Remove from pan then fry atchuete seeds until color comes out. Remove seeds from pan and saute garlic and onions, and tomato paste.
- Add broth and rice. Cover and let simmer until rice is half-cooked.
- Add in fried pork, chicken, carrots, potatoes and paprika.
- Simmer until rice is cooked then toss in peas and bell pepper. Serve garnished with sliced egg.