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Arroz Valenciana

As people from various parts of the world came to the Philippines in the past, they also brought with them distinct recipes. And once Filipinos learned how to make these, we also reinvented these dishes to create our own renditions suiting local taste better. One example of that is Arroz Valenciana, which from the name, itself, may already tell you that it has Spanish origins. 

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By: Vanjo Merano 43 Comments Updated: 9/3/24

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This is a truly delicious glutinous rice dish that is filled with color and flavor. That is because it has chorizo, eggs, raisins, green peas, and the list goes on. This recipe, right here, tastes and looks much like a celebration. But first, let’s look into how this was made in the first place.

arroz valenciana

How to Make Arroz Valenciana

Preparing the rice

Go ahead, and put your ½ cup of glutinous rice, and 1 cup of Jasmine rice in one container. Wash the rice with water twice, and then drain this. Set the rice aside for now.

Sautéing garlic, onion and tomato

Pour 3 tablespoons of extra virgin olive oil into a paellera or a wide pan. Then apply heat. When your oil gets hot, you can add 3 cloves of garlic you’ve crushed, 1 yellow onion you’ve diced, and 1 tomato you’ve diced. Sauté these until your onion and tomato soften. 

Cooking the meat

We can now get our ½ lb. of chicken thigh we’ve sliced up! Place this inside the pan, and let it cook for a good 3 minutes. Afterwards, put 3 chorizo de bilbao you’ve sliced diagonally inside as well. Cook this up for 2 minutes.

Seasoning the dish

For a truly flavorful Arroz Valenciana, we have to add some salt and pepper to taste, as well as a pinch of Spanish saffron, alongside 1 teaspoon of paprika. Stir all of this together. We will also pour 2 cups of chicken broth, and 1 cup of coconut milk inside the pan. Once again, stir everything, and wait for the mixture to boil.

Adding the rice

When it is boiling, you can put your washed rice from earlier inside. Then just stir this into the mix, and let the mixture boil again. We will now place 2 tablespoons of tomato paste inside, and stir. Put your cover on top, and just simmer for 5 minutes.

Incorporating some more ingredients

We’re close to the finish line! Just add ½ cup of raisins, as well as ½ cup of green peas. Cover the paellera, and let this simmer for 8 minutes. Then add 1 red bell pepper you’ve cut up into strips. Keep simmering until all of your rice gets cooked. 

Adding garnish

For this step, you will just need to spread out your 3 boiled eggs you’ve sliced. And then you can serve your lovely Arroz Valenciana!

paella valenciana recipe

History of Arroz Valenciana

As I mentioned earlier, Arroz Valenciana was one of many recipes borne out of Spanish colonialism. Spaniards carried over both ingredients and cooking techniques, and among them was sautéing garlic and onions. And one of the dishes that involves this is Paella, which is another rice dish with a mix of vegetables. 

We soon made a Filipino rendition of paella, which is Arroz Valenciana. This is a recipe made with rice, sautéed veggies, and meat or seafood, or all of the above! For my recipe though, we will utilize chicken thigh and chorizo de bilbao for meat. The latter helps add some sweetness and flavor to the dish. 

What to Serve with Arroz Valenciana

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Want more recipes like this Arroz Valenciana? Check out the rest of the dishes we have here at Panlasang Pinoy by scrolling through the site!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 4 votes

Arroz ala Valenciana

Paella Valenciana recipe
Prep: 10 minutes minutes
Cook: 40 minutes minutes
Total: 50 minutes minutes
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Ingredients

  • 1/2 lb. chicken thigh sliced
  • 3 chorizo de bilbao sliced diagonally
  • 1/2 cup glutinous rice
  • 1 cup Jasmine rice
  • 2 tablespoons tomato paste
  • 1 red bell pepper cut into strips
  • 1/2 cup raisins
  • 1/2 cup green peas
  • 1 teaspoon paprika
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 tomato diced
  • 1 yellow onion diced
  • 3 cloves garlic crushed
  • 3 eggs boiled
  • 3 tablespoons extra virgin olive oil
  • a pinch of Spanish saffron
  • Salt and pepper to taste

Instructions

  • Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
  • Heat the olive oil in a paellera or wide pan.
  • Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
  • Put-in the chopped chicken. Cook for 3 minutes.
  • Add the chorizo de bilbao. Cook for 2 minutes.
  • Add-in the salt, pepper, saffron, and paprika. Stir.
  • Pour-in the chicken broth and coconut milk. Stir and let boil.
  • Add-in the washed rice. Stir.  Let boil.
  • Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  • Put-in the raisins, and green peas. Cover and  simmer for 8 minutes.
  • Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
  • Garnish with sliced boiled egg. Serve.
  • Share and enjoy!

Video

YouTube video

Nutrition Information

Serving: 6g Calories: 494kcal (25%) Carbohydrates: 56g (19%) Protein: 15g (30%) Fat: 24g (37%) Saturated Fat: 11g (55%) Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 0.04g Cholesterol: 120mg (40%) Sodium: 408mg (17%) Potassium: 566mg (16%) Fiber: 4g (16%) Sugar: 4g (4%) Vitamin A: 1280IU (26%) Vitamin C: 37mg (45%) Calcium: 55mg (6%) Iron: 3mg (17%)
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Ronald says

    Posted on 4/17/25 at 10:34 pm

    5 stars
    This recipe is a 5-star for me! This was a nice “come-back” for me. Thanks so much!

    Reply
    • Vanjo Merano says

      Posted on 4/18/25 at 8:12 am

      You are welcome. Glad that you liked it, Ronald!

      Reply
  2. Maria Esperanza says

    Posted on 10/23/24 at 7:36 am

    5 stars
    Delicious and very easy to follow! Hats off to Panlasang Pinoy! ❤️

    Reply
  3. Cheryl says

    Posted on 12/27/20 at 8:02 pm

    5 stars
    Hello Vanjo! I used to prepare my family’s Noche Buena back in the Phils. It’s been years since I did as we always joined friends’ Christmas parties. This COVID year gave me time to prepare a small Noche Buena at home.

    Thank you for this delicious Valenciana recipe! OMGosh it’s so good! I followed the recipe to the T! It took a loooong time to cook (rice & malagkit) -- and seasoned friends were giving me their “short-cut” tips with the rice part (pre-cook). But I think your (traditional) way is way much, much better!

    This recipe is a 5-star for me! This was a nice “come-back” for me. Thanks so much!
    Oh! I also prepared your Macaroni Sopas -- which was equally delicious & filling!!! I had to “make space” for the Valenciana!

    I hope you had a wonderful Christmas with your family!

    Reply
    • Vanjo Merano says

      Posted on 12/28/20 at 3:29 pm

      Thank you for the wonderful feedback! I hope that you had a Wonderful Holiday with the family. Cheers!

      Reply
  4. ako c Jill says

    Posted on 8/2/20 at 4:53 pm

    5 stars
    iba ata ang style ng pag-luto mo..
    pero alam q masarap din..nilagay q din ang tomatoe..pro ang pag luto q sa malagkit na rice ay niluto q sa rice cooker with turmeric powder.. Sobrang sarap kahit sa amoy palang. Lasang pinoy na pinoy! Hehe..

    Reply
    • Vanjo Merano says

      Posted on 8/4/20 at 8:30 am

      That sound good. We all have our own ways of cooking. It makes use unique in our own way. I appreciate the information that you shared. Keep on cooking and sharing your knowledge to everyone.

      Reply
  5. Venus says

    Posted on 12/27/19 at 2:34 pm

    gaano pi ba kalaki yung pan na ginamit mo for this recipe? I have a 40cm paella pan, hoe much rice and malagkit should i use?

    Reply
  6. MARICRIS OPENARIA says

    Posted on 9/12/18 at 2:25 am

    Thanks for sharing the recipe po..I’ll try this on my brother’s birthday..

    Reply
  7. ChieChai says

    Posted on 12/31/16 at 3:54 am

    I will be cooking this tonight so Goodluck to me! My question why do some use turmeric powder? What’s the difference of the valenciana to bringhe?

    Reply
  8. miss A says

    Posted on 11/17/16 at 3:17 pm

    Hello chef merano
    Thanks for the recipe of this… i am not a good cook and since i discover panlasang pinoy blog and your you tube video i just click it on my cp everytime i want to cook delicios food… i will try this arroz valenciana and hope it will come out good..

    Reply
  9. Alex LLamas says

    Posted on 11/2/16 at 9:07 pm

    I made this recipe for supper. They loved it. Perfect for special occasions. Thanks.

    Reply
  10. jeannette says

    Posted on 10/8/15 at 4:35 am

    i always love to eat this dish but have never really tried cooking it. your recipe seems easy to follow, so i may try it this weekend. thanks for this site -- please sustain it. i know it takes time and effort to keep it going. i’ll write a feedback after this recipe makes it in my kitchen. i think it’s going to taste delicious!!!

    Reply
  11. Jose Montero says

    Posted on 12/31/14 at 11:38 am

    Dear chef,
    I love the way you demonstrate your cooking techniques.thanks to all your videos I learned so many different types of recipes. Question can I use Chinese sausage instead of chorizo. Thanks again and happy new year. .

    Reply
  12. Melody says

    Posted on 12/29/14 at 5:41 pm

    I want to try this but can I use ordinary rice instead? Will it affect the quantity of thw liquid that I need to use to cook the rice well?

    Reply
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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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