Arroz Valenciana is a dish commonly served during fiestas made of either sticky rice or rice with mixed meats and vegetables. The most famous Valenciana dish is made in General Trias.
Ingredients:
cooked rice or malagkit rice about 5 cups
1/4 cup cooking oil
4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained
1 medium red bell pepper, cubed
Procedure:
Heat oil in frying pan then chicken. Fry until brown. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan. Add and sauté garlic and onions then tomato paste. Add potatoes, carrots and a little water. Simmer until vegetables are almost done and water has dried up. Add green peas, raisins and bell pepper. Add cooked rice and mix well. Serve.
1 small chicken fryer, cut in 2-inch pieces or 3 pieces chicken breast, cut into cubes
1 big chorizo de bilbao (optional)
1 tbsp atchuete seeds 4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained
1 medium red bell pepper, cubed
Procedure:
Heat oil in frying pan then chicken. Fry until brown. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan. Add and sauté garlic and onions then tomato paste. Add potatoes, carrots and a little water. Simmer until vegetables are almost done and water has dried up. Add green peas, raisins and bell pepper. Add cooked rice and mix well. Serve.
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