top of page

Filipino Arroz Valenciana (GF, V)

Decided to try some Filipino cuisine this week. We don't really run into it that often, so why not run towards it. Off to a great start with this rice dish!

Filipino Arroz Valenciana (GF, V)

Source: The Foodie Takes Flight | Serves: 5 | Time: 30 + 2 hrs soaking

Changes: used onion powder instead of raw onion; skipped fake chicken and doubled vegan sausage


1.5 cups dry glutinous #rice or sticky rice, soaked for at least 2 hours

1.5 tbsp vegan butter or neutral oil

3 cloves garlic, minced

1 small green bell pepper, sliced

1 small red bell pepper, sliced

1 small carrot, peeled and sliced

2 cups sliced vegan sausages or chorizo

1/2 cup green peas

1 tbsp onion powder

1 tbsp turmeric powder

1/4 tsp paprika powder

1/2 cup raisins

1 cup coconut cream or milk

1 to 1.5 cups vegetable broth

1/2-1 tsp salt adjust to taste


Drain your rice and set aside.

Heat a large skillet or cast iron pan with a large surface. Once hot, add in the butter or oil. Sauté the garlic until aromatic. Add in the bell peppers and carrots. Cook down until half-cooked. You can add in your protein of choice and cook down as well. Remove the vegetables and protein from the pan and set aside.

In the same pan, add in the soaked/drained rice, turmeric and paprika. Mix to coat well. Over medium heat, pour in the coconut milk and 1 cup first of broth. Season with salt. Gently mix and leave to simmer over medium low heat.

Cover your pan and leave the rice to cook. Once it boils, you can lower the heat to prevent bottom from cooking too fast and burning. Halfway through cooking, you can add in the raisins and peas. Add back in the vegetables and protein.

Fold the veg and protein in the rice. Be careful not to over mix the rice since they can turn mushy if mixed too much. I left some vegetables and protein for topping.

If the rice still has a bite and needs more cooking, you can add additional broth and cover the pan. Allow to cook over low heat until so the rice can slowly cook in the heat until cooked through.

Taste the rice and feel free to season with more salt, to taste, if needed.

When the rice is almost cooked to your liking, remove the lid and allow any excess liquid to evaporate. When ready, turn off the heat.

Serve and enjoy!

3 views0 comments

Recent Posts

See All
bottom of page