This is the kind of Arroz Valenciana typical of the Philippine. It has the Valencian influence although the original only uses a tomato and not tomato sauce, rabbit, which is not commonly eaten in the Philippines, saffron and pimenton and no fish sauce and Chorizo de Bilbao which is de rigueur for the Filipino version. And one important difference, we pre-cook the rice before adding it to the saucy meat base. But we call it Arroz Valenciana and this was common party fare when I was growing up.
I tried to make this the way my mother made it but it was too late when I realized I was out of frozen peas and green beans! I hate to say it, but it will have to do for now….this is what we called “Orange Rice” when I was a kid.
Arroz Valenciana ala Manila
1. c. short-grain rice cooked in 1.5 c. water
2 tbsp. regular olive oil
2 garlic cloves, peeled and mashed
1 small white onion, diced
1/2 lb. pork meat
1/2 lb. chicken thighs
1 Chorizo de Bilbao, sliced thin
2 tbsps. fish sauce
1 small can tomato sauce
1 c. water
2 small red potaoes, peeled and quartered
2 med. carrots, peeled and cut in 1 in. dice
10-15 green olives
1 medium red bell pepper, cut in 1 in. dice
1/2 medium yellow bell pepper, cut in 1 in. dice (optional)
1/2 medium green bell pepper, cut in 1 in. dice
1/4 frozen peas/green beans cut in 1 in. slices
salt and pepper to taste
1 boiled egg
Heat a wok over medium high heat and add the oil. Add garlic and cook till almost brown. Add onions and cook until it’s translucent. Add the meats and the sausage and cook till the red from the meats is gone. Add fish sauce and cook till it sizzles and starts browning at the bottom.
Add the tomato sauce and water. Bring to a boil. Cover and lower heat to medium low. Allow to simmer for about 5 minutes. Add potato and carrots. Cover and cook another 8-10 minutes or until potato is tender. At this point, taste and season.
Add bell peppers and frozen peas. Cover and cook another 3 minutes. Add more water if it gets too dry. Transfer the cooked rice to the wok and stir well, tasting and adjusting as you go along. Cover and allow to steam about 3 more minutes to allow flavors to mix.
Transfer to a dish, top with slices of boiled egg. Serve immediately.