Vegan Arroz Valenciana

Arroz Valenciana is a rich and hearty Filipino rice dish! Jasmine rice and sticky rice are cooked in creamy coconut milk and flavored with tomato paste and saffron. My vegan version uses jackfruit confit instead of chicken and chorizo, but it’s still decadent and flavorful!

This recipe was originally published on March 1, 2020. It was updated with new photos and information on December 3, 2022.

What is Arroz Valenciana?

Arroz Valenciana or Arroz a la Valenciana is a Filipino rice dish that’s often served during the holidays. It’s an example of the influence the Spanish colonization had on Filipino cuisine, and very similar to paella.

Its main ingredients are rice, chicken, chorizo de Bilbao, peas, coconut milk, and spices. It tastes rich and savory, with aromatic spices. Some versions can also include boiled eggs and a variety of vegetables including bell peppers, fresh tomatoes, and carrots.

I first had it in 2006 when a Filipino family friend brought us some Arroz Valenciana in a Tupperware. Her version didn't have a lot of spices, and also included corn, shrimp, and boiled eggs. It was coconutty comfort food that made me feel at home even though I'd never had it before!

Why you’ll love this Arroz Valenciana recipe:

Looking for some warm, hearty, flavorful comfort food? This Arroz Valenciana recipe’s perfect for you!

It may be traditionally eaten during the holiday season, but it’s so easy to make, you’re going to want this any day of the week!

Aside from it being absolutely scrumptious, this recipe is also:

• Creamy dreamy. The full-fat coconut milk makes this Filipino rice creamy but not mushy. The texture is so smooth!
• Aromatic. The saffron adds an amazing aroma! Saffron can be pricey but all you’ll need for this recipe is a tiny pinch.
• A one-pot wonder. Is there anything better than a dish that comes together in a single pot? And not only that, it looks impressive! It’s a stunner that deserves to be center stage on your dinner table!

Ingredients & Substitutions

Here are all the ingredients you will need to make this stunning dish: 

• Jasmine rice - Regular long-grain rice works as well, but jasmine rice provides extra aroma to this Arroz Valenciana recipe.
• Sticky rice - You may know it as sweet rice, glutinous rice, or malangkit in Filipino. You can use short-grain rice like sushi rice in a pinch, but sticky rice provides a subtle sweetness and chewy texture that’s delicious!
• Jackfruit confit - I used Nature’s Charm young green jackfruit confit. You can also use another meat substitute of your choice, but make sure to season it when you fry it in a pan before adding it to the rice.
• Olive oil - Although I used extra virgin olive oil, you can use coconut oil, light olive oil, or another neutral oil of your choice. 
• Onion - You can use either yellow or white onion.
• Bell pepper - I used red bell pepper, but feel free to use yellow, orange, or a combination of peppers.
• Frozen peas - No need to defrost first. You can use them straight from the freezer.
• Garlic - Feel free to use pre-minced garlic in a jar.
• Salt & Pepper - You may need more or less than I used, depending on how seasoned your vegetable stock or broth is.
• Saffron - Just a pinch adds a ton of flavor!
• Smoked paprika & Cayenne pepper - I added these two spices to make up for the missing chorizo de Bilbao in this recipe!
• Tomato paste - Tomato paste adds an umami kick which compensates for the lack of meat in this Filipino paella.
• Vegetable stock - Either vegetable stock or broth works in this recipe. Choose one that you like the flavor of!
• Coconut milk - I used Chef’s Choice coconut milk. Choose one that is full-fat and comes in a can.

How to cook arroz valenciana:

1. Rinse and drain the jasmine rice and sticky rice. Set it aside.
2. Heat a large heavy-bottom pot over medium heat, and add 1 can of jackfruit confit including the oil, and 1 can of drained jackfruit confit. Cook while breaking the jackfruit into bite-size chunks until the edges become crispy. Take them out on a plate and set them aside.
3. Wipe the pot clean and heat it again over medium-low heat and add the olive oil. Sautée the onions and garlic for 5 minutes while stirring frequently, or until the onions are translucent.

4. Add the salt, black pepper, saffron, smoked paprika, cayenne pepper, and tomato paste. Stir until the spices and tomato paste have coated the onions.
5. Pour in the vegetable stock and coconut milk and turn the heat up to medium heat. When the mixture reaches a boil, add the rice and stir. Once it reaches a boil, cover the pot and lower the heat to low. Let it simmer for 5 minutes.

6. Open the lid, add the peas and bell peppers and stir. Put the lid on again and let it simmer for 15 minutes. Turn the heat off and let it sit for an additional 5 minutes with the lid on.
7. Taste the rice for seasoning and add extra salt or black pepper if necessary. Add the crisped jackfruit and serve while hot.

Recipe pro-tips:

• Wipe the pot between cooking the jackfruit and onions. By wiping the pot after crisping up the jackfruit, you’re getting rid of all the bits of jackfruit and herbs that could stick to the pot and burn.
• Be sure to stir the bottom of the pan. Rice can easily stick to the bottom of the pan so make sure to scrape the bottom of the pan with your wooden spoon.
• Let the rice sit with the lid on before serving. Keeping the lid on and letting the rice sit helps to steam the rice.

Recipe variations:

This vegan Filipino recipe is delicious as is, but you can of course customize it to your liking! Here are some ideas:

• The more veggies the merrier - You can add or substitute green beans, carrots, or potatoes for something a little different!
• Non-vegan version - For a more classic Arroz a la Valenciana recipe, omit the jackfruit confit and substitute ½ lbs (227g) chicken breast or thigh and 2 pieces of chorizo de Bilbao sliced diagonally. You can also add seafood like squid, shrimp, or clams.

Serving suggestions

Valencian style rice is commonly eaten during the holiday season. It’s of course fine to eat it whenever you want, holiday or not, but this recipe looks stunning and impressive on the holiday table!

You can serve it as a main dish or as a side dish as part of a large holiday dinner.

How to make Arroz Valenciana ahead of time:

You can make this recipe 2 to 3 days ahead if it’s kept in an airtight container in the fridge. When you’re ready to serve, you can reheat it in the microwave until hot. Microwave in 1-minute increments, stirring after each minute to make sure that it all heats evenly.

Storage and freezing directions:

You can store any leftovers in the fridge or the freezer.

Storing leftovers in the fridge

Simply put leftover Arroz ala Valenciana in an airtight container and keep it in the fridge for up to 3 days. You can reheat it in the microwave, but make sure you heat it with the container covered with a silicone lid or plastic wrap or another dish on top to prevent the rice from drying out.

Storing leftovers in the freezer

You can put leftovers in an airtight container and keep them in the freezer for up to 3 months. When you’re ready to eat, just microwave it until it’s hot.

Frequently Asked Questions

Tools needed to make this recipe

• Heavy bottom pot
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Can opener

Other vegan main dishes

• Macaroni Gratin
• Japanese Cream Stew
• Katsu Curry
• Pot Pie
• Mushroom Risotto
• Green Curry
• Spicy Yaki Udon
• Red Curry Mac & Cheese
• Vegan pasta Salad

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This post is sponsored by Chef's Choice and Nature's Charm. All opinions expressed in this post are my own.