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Overhead shot of vegan Arroz Valenciana in a white bowl with a spoon and natural linen.
5 from 8 votes

Vegan Arroz Valenciana

Course: Main Course, Side Dish
Cuisine: Filipino
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 404kcal
Author: Ai Willis
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!
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  • 1 cup jasmine rice
  • ½ cup sticky rice
  • 2 cans Nature's Charm jackfruit confit
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • pinch of saffron
  • ½ teaspoon smoked paprika
  • pinch of cayenne pepper
  • 1 tablespoon tomato paste
  • 1⅓ cup vegetable stock
  • 1 can Chef's Choice coconut milk
  • 1 medium red bell pepper sliced
  • ½ cup frozen peas


  • Rinse and drain the jasmine rice and sticky rice. Set it aside.
  • 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.
  • 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.
  • Add the salt, black pepper, saffron, smoked paprika, cayenne pepper, and tomato paste. Stir until the spices and tomato paste have coated the onions.
  • 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.
  • 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.
  • Taste the rice for seasoning and add extra salt or black pepper if necessary. Add the crisped jackfruit and serve while hot.


Storing leftovers in the fridge: Put leftovers in an airtight container and keep it in the fridge for up to 3 days. Reheat in the microwave, making sure to 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: 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.
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Serving: 1serving | Calories: 404kcal | Carbohydrates: 50g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 580mg | Potassium: 326mg | Fiber: 3g | Sugar: 3g | Vitamin A: 954IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 3mg