Arroz A La Valenciana

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup (200 g) long-grain rice
1 cup (240 ml) chicken broth
1/2 cup (120 ml) tomato sauce
1/2 cup (75 g) frozen peas
1/2 cup (75 g) diced carrots
1/2 cup (75 g) cooked ham, diced
1/2 cup (75 g) cooked chicken, shredded
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon saffron threads (optional)
Salt and black pepper to taste
1/4 cup (60 ml) white wine (optional)
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Base

Heat the vegetable oil in a large skillet or saucepan over medium heat.

Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional 1 minute.

Cook the Vegetables

Add the diced red and green bell peppers to the skillet and cook for about 5 minutes, until they start to soften.

Add the Rice

Stir in the rice and cook for 2-3 minutes, allowing it to lightly toast and absorb the flavors.

Combine Ingredients

Pour in the chicken broth and tomato sauce, and add the peas, carrots, ham, and chicken.

Stir in the paprika, ground cumin, saffron (if using), salt, and black pepper.

Simmer

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring too much to prevent the rice from becoming mushy.

Finish

If using white wine, stir it in during the last 5 minutes of cooking.

Once the rice is cooked, remove from heat and let it sit, covered, for 5 minutes.

Serve

Fluff the rice with a fork and garnish with chopped fresh cilantro before serving.