Here’s an easy Vegan Arroz Valenciana recipe that is made with a delicious combination of glutinous rice, sweet peas, coconut milk, and turmeric powder. It’s a healthy and hearty Filipino rice dish that is perfect for holidays, special occasions, or celebrations!
Looking for more rice dishes? Try my Tofu Adobo Rice, Pantry Fried Rice, or a Sweet Rice Dish (Biko).
What is Arroz Valenciana?
Arroz Valenciana (or Filipino-style Arroz a la Valenciana) is a delicious rice dish that is heavily influenced by Spanish cuisine. It is almost the same as Spanish Paella (or Paella Valenciana) but differs in the rice and coloring used.
In this recipe, I used a plant-based protein, vegetarian luncheon, instead of seafood and meat to make it vegan-friendly. It is full of different flavors and textures since it has sticky rice, sweet peas, vegetable slices, coconut milk, seasonings, and turmeric powder that gives its unique yellow color.
It’s a great recipe to serve during festive or special occasions, holidays, potlucks, or even during regular days. Try this healthy recipe and enjoy it with the whole family!
Health Benefits of Turmeric:
- Benefits against depression.
- Lowers the risk for heart diseases.
- Treats gastrointestinal conditions.
- Prevents and treats Alzheimer’s disease.
- Helps control diabetes and prevent cancer.
- Packed with anti-inflammatory and antioxidant properties.
Tips and Procedures:
- You can use vegan butter or neutral oil, for cooking.
- Feel free to add dried bay leaves, paprika powder, achiote powder, green olives, and raisins to this dish.
- Use good quality coconut milk or cream that’s rich and not watery.
- Soak the glutinous rice overnight or for a few hours first before cooking.
- Topping Options: green onion or parsley slices, remaining vegetables, and sliced hard-boiled egg for vegetarians
- Allow it to sit for 1 hour (covered) before serving, it will increase the tastiness of the dish.
- Feel free to add vegetable broth or water if the rice still has a bite and needs more cooking. Cover the pan and allow to cook over low heat until cooked through.
- Alternatively, you may use sushi rice if glutinous rice or “malagkit” is not available.
- Plant-based Protein Options: vegan ‘chicken’ chunks, vegan chorizo or sausages, seitan, smoked tofu, mushrooms, or any protein of choice.
- For non-vegans: You may use chicken broth and chicken breast strips for this dish.
- Storage: Put the leftovers in an air-tight container in the fridge and refrigerate for up to 5 days.
How to Make Arroz Valenciana:
Listed below are all the ingredients you will need:
- glutinous rice
- vegetable broth
- coconut milk
- vegetable oil or olive oil
- garlic cloves
- sweet onions
- vegetarian luncheon meat
- red bell pepper
- green bell pepper
- sweet peas
- turmeric powder
- smoked paprika
- tomato sauce
- ground black pepper
- chopped green onions
Place the glutinous rice, vegetable broth, coconut milk, and salt in a saucepan, mix well and bring the mixture to a boil. Reduce to simmer for 15 minutes or until the water had been absorbed:
Meanwhile, add oil to a heated large skillet over low heat. Saute minced garlic and chopped onions for 2 minutes while stirring constantly. Add vegetarian luncheon, red & green bell pepper, sweet peas, turmeric powder, and smoked paprika. Continue sauteing for another 3 minutes while stirring constantly:
Pour the tomato sauce and bring the mixture to a simmer for 2 minutes. Add in the cooked rice and slowly incorporate it into the mixture:
Season with salt and ground black pepper to taste and sprinkle with green onions and serve immediately:
Enjoy a healthy meal!
Frequently Asked Questions:
It means “Valencian-style rice” which originates from the rice-cooking tradition of the Valencian Community, in eastern Spain.
Filipino Arroz a la Valenciana has glutinous rice tinted by either safflower or annatto seeds while Spanish paella has arborio rice colored with saffron threads.
It originates in the Philippines during the Spanish colony.
- 1 cup glutinous rice washed
- 1 cup vegetable broth
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 cup sweet onions chopped
- 1 cup vegetarian luncheon diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- ½ cup sweet peas drained
- ¼ teaspoon turmeric powder
- ½ cup tomato sauce
- ¼ teaspoon ground pepper
- ⅕ cup chopped green onions
- Place the glutinous rice, vegetable broth, coconut milk, salt in a saucepan, mix well and bring the mixture to a boil.
- Reduce to simmer for 15 minutes or until the water had been absorbed.
- Meanwhile, add oil to a heated large skillet over low heat.
- Saute minced garlic and chopped onions for 2 minutes while stirring constantly.
- Add vegetarian luncheon, red & green bell pepper, sweet peas, turmeric powder, and smoked paprika.
- Continue sauteing for another 3 minutes while stirring constantly.
- Pour the tomato sauce and bring the mixture to a simmer for 2 minutes.
- Add in the cooked rice and slowly incorporate it into the mixture.
- Season with salt and ground black pepper to taste and sprinkle with green onions and serve immediately.
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