Arroz Valenciana

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

2 tbsp of vegetable oil

3 cloves of garlic, minced

1 medium onion, chopped

1/2 kilo of chicken meat or pork into cubes

2 tbsp of fish sauce (optional)

2 cups of glutinous or sticky rice, washed

2 tbsp of turmeric powder

1 cup of carrots, sliced into strips

1 cup of bell pepper, sliced into strips

Salt and pepper

1 cup of green peas

1/2 cup of raisins

1 can of coconut milk

1–2 cups of chicken or vegetable broth

Toppings (optional)

2 eggs, hard-boiled and sliced

1. In a deep pan and on medium heat, sauté onion and garlic in oil until soft.

2. Add chicken/pork and let for some minutes until the meat is almost cooked, about 3 minutes. If using fish sauce add it now.

3. Add the rice and turmeric powder. Cook for 1 minute while continuously mixing to make sure not to burn the rice.

4. Add green peas and raisins and mix until well distributed.

5. Pour in coconut milk and 2 cups of chicken/vegetable broth. Cover and let cook for about 20–30 minutes or until sticky rice is done (low flame). Stir from time to time and check if you need to add more water/broth if rice is not yet cooked. Water should be absorbed entirely once done.

6. Turn off the heat and give it a final stir.

7. Transfer over into a plate to serve. If you want to make it more festive, add some slices of hard-boiled eggs, cooked shrimp, slices of bell peppers, and pieces of raisins as toppings.