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Vegan arroz valenciana is a plant based twist on the classic hearty Filipino dish using rice, coconut milk, jackfruit confit, and saffron! Full of flavor and vegetables, it tastes healthy yet creamy and decadent!
5 from 7 votes

Arroz Valenciana

Cuisine: Filipino
Cook Time: 30 minutes
Servings: 6
Author: Ai Willis
Vegan arroz valenciana is a plant based twist on the classic hearty Filipino dish using rice, coconut milk, jackfruit confit, and saffron! Full of flavor and vegetables, it tastes healthy yet creamy and decadent!
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Ingredients

  • 1 cup jasmine rice (regular long-grain rice works too)
  • ½ cup glutinous rice (can substitute with sushi rice for a less sticky texture)
  • 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 (double if you like it strong)
  • ½ teaspoon smoked paprika
  • pinch of cayenne pepper
  • 1 tablespoon tomato paste
  • 1⅓ cup vegetable stock
  • 1 can (400ml) Chef's Choice coconut milk
  • 1 medium red bell pepper, sliced
  • ½ cup frozen peas

Instructions

  • Wash the rice and set aside.
  • Heat a pan and add the can of jackfruit confit, including the oil. Cook on medium heat until the edges of the jackfruit gets crispy. Take the jackfruit out on a plate and set aside.
  • Wipe the pan clean and heat again with the olive oil. Sautée the onions and garlic until soft, about 5 minutes. Add the salt, pepper, saffron, smoked paprika, cayenne pepper, tomato paste, and stir.
  • Once the spices and tomato paste have coated the onions, add the vegetable stock and coconut milk. When the mixture reaches a boil, add the washed rice and let it boil. Cover the pot and let it simmer for 5 minutes.
  • Add the peas and bell peppers and stir. Cover 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 for seasoning and add extra salt and pepper if necessary. Add the jackfruit and serve while hot.
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