Arroz Ala Valenciana with Adobo (Spanish-style Rice with Adobo)
- 1/4 lb pork, cubed
- 1/4 lb boneless chicken thighs, cubed
- 4 cups water
- 1/4 cup soy sauce
- 2 teaspoons vinegar
- 4 cloves garlic, minced
- 2 peppercorns
- 1 bay leaf
- 1 cup rice
- 2 cups mochi (glutinous) rice
- 1 pinch saffron
- 1 1/2 cups coconut milk
- 4 slices bacon, chopped
- 1 tablespoon minced onion
- 2 chorizos (Spanish sausages), sliced
- 1/2 cup raisins
- 1 tomato, diced
- 1/2 cup tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup frozen peas, thawed
- 1/2 cup canned garbanzo beans