Valencian rice is one of those recipes which has many variations; it all depends on the taste of the person who prepares it. I would say that this rice is something similar to rice with chicken, but other ingredients such as white wine, shrimp, and other meats that can add to this rice.
I wanted to prepare it because my grandmother used to make it for us on special occasions, I did not see the time for these dates to arrive to enjoy this delicious rice, because it is in the list of my favorites.
I remember that I prepared it with a lot of love for us, and every time I did it, I was one of the girls who didn't leave the kitchen, because I loved to see how she prepared and it was a wonderful delicacy.
That is why I have decided to bring you this recipe of Valencian rice, because I know it by heart, and I want you to enjoy it as much as I have enjoyed it. In our recipe, the ingredients are fundamental, because I do not want to make this recipe something expensive, but something that you can prepare at home and that is within reach of your pockets. Although if you wish you can add shrimp, olives, sausages, squid, artichokes, among others, everything is a matter of taste.
It is an ideal recipe to make it on special occasions, be it birthdays, marriages, first communions, using it as a main course, accompanied by chopped bread or a fresh salad as an entree. Let's fly our imagination and make delicious Valencian rice. Let's cook.
You can accompany this Valencian rice with a delicious soda or a refreshing guava juice or mango juice.
Receta original en Español
Ingredients
- 500 g of chicken
- 300 g of rice
- 2 glasses of water
- 2 scallions
- 3 carrots
- 250 g of mushrooms.
- White wine.
- 1 bouillon cube.
- Oil.
- Saffron.
- Salt and pepper.
Instructions
- Boil the water with the rice in a pot. When the water has dried, lower the heat and cover it until it cooked, and the rice is ready.
- In a skillet with oil, sauté the onion and garlic finely chopped, until tender. Then, add the peeled and diced carrots and, when soft, the rolled mushrooms. Once ready, add the two glasses of white wine, the bouillon cube, two small tablespoons of saffron, salt, and pepper to taste, and let cook for ten more minutes until the wine evaporates.
- In another skillet, fry the chicken, previously chopped, until golden brown. When it is, add it to the vegetable skillet with the rice that we have boiled before.
- Stir everything very well so that the ingredients integrated and leave it for five more minutes. And ready. Serve immediately.
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