Vegan Arroz a la Valenciana: Spanish-Style Rice with Vegetables

Arroz Valenciana is a rich, comforting Filipino rice dish. Jasmine rice and sticky rice cook in creamy coconut milk and are flavored with tomato paste and saffron. This vegan version uses jackfruit confit instead of chicken and chorizo, while keeping the dish decadent and full of flavor.

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

What is Arroz Valenciana?

Arroz Valenciana, or Arroz a la Valenciana, is a festive Filipino rice dish commonly enjoyed at family gatherings and holidays. It shows clear Spanish influence and shares similarities with paella, but it has distinct Filipino touches: a mix of jasmine and sticky rice, creamy coconut milk, tomato paste, and aromatic saffron. Traditional versions often include chicken, chorizo, peas, and sometimes boiled eggs and vegetables like bell peppers, carrots, or tomatoes.

The texture is rich and comforting, with a fragrant, slightly sweet rice base from the coconut milk and sticky rice. This vegan adaptation swaps chicken and chorizo for jackfruit confit to deliver satisfying texture and savory flavor while remaining plant-based.

Why you’ll love this Arroz Valenciana recipe

This recipe delivers warm, hearty, and comforting flavors in one pot. It’s simple enough for weeknights yet elegant enough for special occasions. Highlights include:

• Creamy, not mushy. Full-fat coconut milk gives the rice a silky texture without turning it gluey.
• Aromatic. A pinch of saffron adds a luxurious aroma; only a small amount is needed to make an impact.
• One-pot convenience. Everything cooks in a single heavy-bottom pot, making preparation and cleanup easy. The finished dish looks impressive on the table.

Ingredients & Substitutions

Below are the ingredients used for this vegan Arroz Valenciana, along with easy substitutions where applicable.

• Jasmine rice – Provides fragrance; substitute regular long-grain rice if needed.
• Sticky rice (malangkit/glutinous rice) – Adds chew and subtle sweetness; short-grain or sushi rice can work in a pinch.
• Jackfruit confit – A ready-made plant-based substitute that crisps nicely; you can use another seasoned meat substitute if preferred.
• Olive oil – Use coconut or a neutral oil if preferred.
• Onion – Yellow or white onion, finely chopped.
• Bell pepper – Red, orange, or yellow for color and sweetness.
• Frozen peas – Add directly from frozen.
• Garlic – Fresh or pre-minced.
• Salt & black pepper – Adjust to taste and depending on your stock.
• Saffron – A pinch goes a long way for aroma and color.
• Smoked paprika & cayenne – Provide smoky and spicy notes to mimic chorizo flavor.
• Tomato paste – Adds umami and color.
• Vegetable stock – Use a flavorful broth you like.
• Coconut milk – Use full-fat canned coconut milk for best creaminess.

How to cook arroz valenciana

1. Rinse and drain the jasmine rice and sticky rice, then set aside.
2. Heat a large heavy-bottom pot over medium heat. Add one can of jackfruit confit with its oil and one drained can of jackfruit. Break the jackfruit into bite-size pieces and cook until edges are crispy. Transfer to a plate and set aside.
3. Wipe the pot clean. Heat olive oil over medium-low heat, then sauté the chopped onions and minced garlic for about 5 minutes or until translucent, stirring often.
4. Add salt, black pepper, saffron, smoked paprika, cayenne, and tomato paste. Stir to coat the onions and garlic evenly with the spices and tomato paste.
5. Pour in the vegetable stock and coconut milk and increase heat to medium. When the mixture comes to a boil, add the rinsed rice and stir. Cover the pot, reduce heat to low, and simmer for 5 minutes.
6. Remove the lid, stir in the peas and sliced bell pepper, then cover again and simmer for 15 minutes. Turn off the heat and let the rice rest with the lid on for 5 minutes to finish steaming.
7. Check seasoning and add more salt or pepper if needed. Stir in the crisped jackfruit and serve hot.

Recipe pro-tips

• Wipe the pot between steps. After crisping the jackfruit, wipe the pot before sautéing the onion to remove any bits that might burn.
• Scrape the bottom while cooking. Stir and gently scrape the bottom to prevent rice from sticking and burning.
• Let it rest. Keeping the pot covered for a few minutes after cooking lets the rice finish steaming and improves texture.

Recipe variations

Customize the dish to suit your taste or occasion:

• Add more vegetables. Green beans, carrots, or potatoes are excellent additions or swaps for a broader vegetable mix.
• Non-vegan version. Replace jackfruit with ½ lb (225 g) chicken breast or thigh and two diagonally sliced chorizo, or add seafood like squid, shrimp, or clams for a more traditional take.

Serving suggestions

This Valencian-style rice is traditionally served at holidays but works well any time you want a showstopping main. Serve it as the centerpiece of a meal or as a generous side alongside other dishes. Garnish with extra bell pepper slices or a sprinkle of fresh herbs if desired.

How to make Arroz Valenciana ahead of time

You can prepare this dish 2–3 days ahead. Store in an airtight container in the refrigerator and reheat in the microwave in one-minute increments, stirring between intervals to ensure even heating. Add a splash of water or stock if the rice seems dry while reheating.

Storage and freezing directions

Leftovers store well in the refrigerator or freezer when kept airtight.

Storing leftovers in the fridge

Place cooled leftover Arroz Valenciana in an airtight container and refrigerate for up to 3 days. Reheat covered to retain moisture.

Storing leftovers in the freezer

Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator and reheat until 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
• Thai Green Curry with Mushroom Calamari
• Spicy Yaki Udon
• Red Curry Mac & Cheese
• Easy Pasta Salad

SAVE THE RECIPE FOR LATER!

This post was sponsored by Chef’s Choice and Nature’s Charm. All opinions expressed are the author’s own.