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Wash the glutinous rice 2 times. Drain water and set aside.
Heat some oil in a pan. Sauté the onion and garlic. Add the pork liver, chicken breast, chorizo de Bilbao and green peas. Stir the ingredients and continue sautéing until cooked.
Add the washed glutinous rice. Add 3 cups of water, 1 chicken broth cube, annatto water and fish sauce. Cover the pan and let it cook for 10 to 15 minutes under low heat.
When rice is tender, add the raisins, green and red bell pepper strips. Mix until the ingredients are well-blended. Cover and cook for 1 minute.
Transfer the arroz valenciana into a serving dish. Topped with sliced boiled eggs.