Arroz valenciana

Main Dish
6 servings
15 min
1 hour
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.


Number of serving: 6
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


Pepper to taste

Banana leaves (foil or wax paper ; large enough to cover lid of pan)

3 pieces hard boiled eggs as garnish


  • Step 1 - Arroz Valenciana
    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.
  • Step 3 - Arroz Valenciana
    Add 1 cup water. Let boil.
  • Add rice and water. Allow rice to cook. Add water if necessary.
  • Step 5 - Arroz Valenciana
    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.
  • Step 7 - Arroz Valenciana
    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.
  • Step 8 - Arroz Valenciana
    Garnish with slices of hard boiled eggs before serving.


Arroz Valenciana, photo 1Arroz Valenciana, photo 2


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