Arroz ala Valenciana, General Trias style

Arroz Valenciana or Arroz ala Valenciana is a Spanish rice dish considered as a peasant meal during the Spanish-colonization of the Philippines. Its made of glutinous rice and saffron mixed w/ left-over meat and vegetables and  prepared for farmers before they head out to the fields, helping sustain their energy as they tend to their farm. 
I was born and raised in the town of General Trias, located in the province of Cavite. We have our distinct way of preparing this dish - we do not use a lot of glutinous rice, but mostly regular rice, that gives it a loose and not sticky texture. I grew up enjoying this dish after attending the Sunday mass, where we will head to the public market and eat breakfast at one of the eateries. This is often at the center of any celebration - the town fiesta, birthdays, Christmas and New Year.
I consider this the most exciting and challenging of all the dishes that I know. There were instances that my version will have overcooked rice and sometimes al dente. The key in having the perfect Arroz is the right amount of liquid to simmer the rice. 


Ingredients:
 - 1/2 lb pork butt, diced, asinan overnight para maglasang hamon
- 1/2 lb chicken, diced
- 2 pcs hotdog, sliced
- 1 pc chorizo, sliced
- 1 medium tomato, diced
- 1 large red bell pepper, julienned
- 1 large potato, diced
- 1 medium onions, quartered
- 1/4 cup minced garlic
- 4 cups beef broth
- 1 cup Carnation evap milk
- 1 cup coconut milk
- atsuete dissolved in 2 cups water
- 2 pcs laurel leaves
- 1/4 cup green peas
- 1/4 cup garbanzos
- 1 small package raisins
- 1/2 cup patis
- 5 cups of Jasmine rice
- 1 small Star margarine
- 1 package Aji Ginisa mix

1. Tunawin ang star margarine and prituhin ang baboy hanggang half-cook, then isunod ang manok, chorizo and hotdog. Lutuin hanggang maging brown ang meat, itabi gilid na kawali after
2. Igisa ang bawang, sibuyas, kamatis, kalahati ng bell pepper
3. Ilagay ang beef broth, gatas, coconut milk, atsuete dissolved in water; timplahan ng patis, 1 pack ng Aji-Ginisa, 1/2 tbsp black pepper, laurel leaves na crumpled; hintaying kumulo
4. ilagay ang bigas na bagong hugas; ang proportion ng bigas sa sabaw should be 2 cups of rice is 3.5 cups of liquid; pag kinulang sa sabaw, magdagdag lang ng tubig
5. takpan ng dahon ng saging, hinaan ang apoy pag maiinin na; ilagay ang nakatabing baboy at manok, patatas (half-cooked, pinrito);
6. pag malapit nang maluto, ihulog ang natirang bellpepper, green peas, garbanzos and raisin
7. takpan ng dahon ng saging and hayaang maluto

Tip - haluin malimit para di masunog ang ilalim, pag natutuyuan ng sabaw at di pa inin ang kanin, wisikan ng konting tubig