Arroz valenciana

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Main Dish

6 servings

Easy

1 h 15 m

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A very popular Visayan dish served in almost every home during fiesta, weddings and special occasion in Negros Occidental. Also referred to as Poor Man's Paella, Arroz Valenciana is a famous rice dish originating from Valencia, Spain. While paella is baked with a special ingredient, saffron, arroz valenciana is cooked on stove.

Ingredients

• 1 kilo malagkit (glutinous or sticky) rice
• Turmeric powder
• Water (1:1 ratio with malagkit rice + 2 cups)
• 3 tbsps oil
• 2 cloves garlic minced
• 1 medium onion
• 1/3 cup chicken
• 1 cup shrimps
• 1 cup chicken liver
• 1/2 cup pork liver
• 1/2 carrot (medium sized ; cut into strips)
• 1/2 red and green bell pepper (medium sized ; cut into strips)
• 1 can cooked green peas
• Salt
• Pepper to taste
• Banana leaves (foil or wax paper ; large enough to cover lid of pan)
• 3 pieces hard boiled eggs as garnish

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Preparation

• Wash rice. Remove excess water. Mix turmeric thoroughly with rice. Set aside.
• Saute chicken in garlic and onion. Add shrimps, pork liver and chicken liver. Simmer for 3 minutes.
• Add 1 cup water. Let boil.
• Add rice and water. Allow rice to cook. Add water if necessary.
• When water is almost absorbed, add the vegetables.
• Cover tightly. Banana leaves or wax paper or foil may be placed underneath the pan cover for a tighter seal.
• Reduce heat to very low. Continue cooking, mixing every now and then, to prevent formation of crusts at the bottom of pan until rice is fully cooked.
• Garnish with slices of hard boiled eggs before serving.

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