Valenciana Rice Recipes

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ARROZ VALENCIANA



Arroz Valenciana image

Arroz Valenciana is the perfect one-pot rice dish for family dinners and special occasions. It's colorful, flavorful, and sure to be a crowd-pleaser.

Provided by Lalaine Manalo

Categories     Main Entree     Side Dish

Time 55m

Number Of Ingredients 15

1 1/2 cups long-grain rice (Jasmine)
1/2 cup glutinous rice
1 tablespoon canola or olive oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 pound boneless chicken thigh or leg meat, cut into 1-inch pieces
5 ounces (about 2 pieces) chorizo de bilbao, cut into 1/2-inch thick on a bias
1/4 teaspoon Saffron
2 tablespoons fish sauce
1 1/2 cups coconut milk
1 1/2 cups chicken broth
2 tablespoons tomato paste
1 small green bell pepper, cored, seeded and sliced thinly into strips
1 small red bell pepper, cored, seeded and sliced thinly into strips
1/2 cup frozen green peas, thawed

Steps:

  • In a bowl, combine long grain and glutinous rice. Rinse a few times with cold water until water runs clear. Drain well.
  • In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until softened.
  • Add chicken and cook, stirring occasionally, until color changes and lightly browns.
  • Add chorizo de bilbao and cook until lightly browned and releases color.
  • Add saffron and cook for about 1 minute, stirring occasionally.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
  • Add coconut milk, broth, and tomato paste. Stir until well combined.
  • Add green peas and 1/2 of the green and red bell peppers and stir to combine.
  • Bring to a boil, stirring occasionally. Lower heat, cover, and cook for about 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
  • Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to distribute.
  • Garnish with the remaining bell peppers and serve hot.

Nutrition Facts : Calories 547 kcal, Carbohydrate 59 g, Protein 18 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 52 mg, Sodium 1054 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

FILIPINO RICE (ARROZ VALENCIANA)



Filipino Rice (Arroz Valenciana) image

This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h

Yield 10

Number Of Ingredients 15

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic
2 teaspoons paprika
2 ¼ pounds chicken legs, thighs, and wings
1 ½ cups sweet peas
1 (7 ounce) can olives
2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste
salt and ground black pepper to taste
2 tomatoes, diced
1 cup water
2 cups glutinous sweet rice (malagkit)
1 (14 ounce) can coconut milk
1 red bell pepper, sliced lengthwise
2 hard-boiled eggs, sliced lengthwise

Steps:

  • Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
  • Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.

Nutrition Facts : Calories 580 calories, Carbohydrate 38.8 g, Cholesterol 89.2 mg, Fat 39.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 15.7 g, Sodium 438 mg, Sugar 3.1 g

VALENCIAN RICE (ARROZ A LA VALENCIANA)



Valencian Rice (Arroz a La Valenciana) image

Paella originated in the provinces of Spain. An international dish nowadays with as many variations as countries that have embraced it, the different versions of Paella became better known in Latin America as Arroz a la Valenciana (Valencian Rice) and adapted to the agriculture and foodstuff available in the particular country. Nicaragua is quite famous for its love of Arroz a la Valenciana. Whatever you call it, it is delicious and can be very complicated. Most people agree that the traditional Paella must contain rabbit meat. However, if you have ever tried to debone a rabbit you will see why that tradition is not a popular one. So, here for your enjoyment, is a very simple way to make Arroz a la Valenciana. May the Paella gods forgive me.

Provided by Fabio

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

1 (3 lb) whole chickens
1 lb white rice (cooked)
1 lb smoked link sausage (sliced into 1/2 inch slices)
1/8 cup butter
2 tablespoons olive oil
1 white onion (chopped into medium chunks)
1 red bell pepper (cut into long strips)
3 green onions (chopped very finely)
2 large tomatoes (diced into large chunks)
1 lb cooked shrimp, peeled and deveined (optional)
6 ounces tomato paste
1/4 cup capers
8 1/2 ounces canned early peas (petit-pois)
3 ounces canned smoked oysters (optional)
4 -5 ounces sliced black olives or 4 -5 ounces whole green olives, as is traditional
1/2 cup white wine (optional) or 1/2 cup beer, you decide, traditional (optional)
salt and pepper

Steps:

  • 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
  • 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
  • 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
  • 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
  • 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
  • 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.

Nutrition Facts : Calories 757.5, Fat 41.9, SaturatedFat 12.9, Cholesterol 122.5, Sodium 980.6, Carbohydrate 60.7, Fiber 6, Sugar 7.5, Protein 33.1

PAELLA VALENCIANA



Paella Valenciana image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

2 cups olive oil
1 red bell pepper, cut in strips
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba ? short grain rice)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Steps:

  • Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
  • Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
  • For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
  • Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

ARROZ VALENCIANA



Arroz Valenciana image

This Filipino adaptation of Spanish paella is a staple at holidays and family get-togethers with my mom's family and it's certainly easy enough to prepare for a hearty dinner any day of the week. The countless variations on what's mixed in depend on where in the Philippines you're from. Some people include shellfish, chorizo, chicken livers or pork but this version is how my family always prepares it -- simple, vibrant and comforting.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 17

1 chicken bouillon cube
2 tablespoons olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 cloves garlic, minced (about 1 1/2 tablespoons)
4 boneless skinless chicken thighs, cut into 1-inch cubes
Kosher salt
2 cups short grain sweet rice, rinsed 3 times
3 teaspoons ground turmeric
4 links Chinese sausage (lap xuong), sliced on the bias in 1/4-inch-thick slices (about 8 ounces)
1/2 cup raisins
One 13.5-ounce can unsweetened coconut milk
1 small red bell pepper, thinly sliced (about 1 cup)
1 small green bell pepper, thinly sliced (about 1 cup)
1 large carrot, thinly sliced (about 1 cup)
One 10-ounce bag frozen peas
2 to 3 hard-boiled eggs, sliced into quarters lengthwise
2 to 3 scallions, greens only, thinly sliced

Steps:

  • Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
  • Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
  • Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
  • Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.

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