PUERTO RICAN RICE
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I grew up with a bubbling pot of Puerto Rican rice on the stove whenever there was a gathering — it’s the simple, fragrant side that makes every meal feel like home. This version is the island’s classic: long-grain rice cooked with sofrito (that aromatic onion–pepper–garlic base), a touch of tomato, and a hint of annatto oil for color. It’s fast enough for weeknights, comforting enough for holiday feasts, and flexible enough to dress up with beans, meats, or vegetables. If you love weeknight crowd-pleasers, try pairing it with a dependable chicken bake — the rice fills in the flavors beautifully.
Why you’ll love this dish
Puerto Rican rice is about balance: fluffy grains, bright aromatics, and a savory backbone that doesn’t overwhelm mains. Make it because:
- It’s a low-effort, high-flavor staple that stretches ingredients for family meals.
- It’s naturally gluten-free and kid-friendly (you can dial down heat).
- It pairs with nearly any protein — from grilled fish to braised beef — making it weeknight-rotation material or perfect for a holiday spread.
"I served this for Sunday dinner and everyone asked for seconds — the rice was the star." — A happy home cook
The cooking process explained
Before you start: this recipe is essentially three phases — build flavor, toast rice, simmer gently. First, you bloom aromatics (sofrito and annatto oil or olive oil) to release fragrance and color. Next, you briefly toast the rice to coat each grain and deepen the flavor. Finally, you add liquid, cover, and simmer low until the rice is tender and each grain separate. Expect about 25–30 minutes from start to finish (not including sofrito prep).
What you’ll need
- 2 cups long-grain white rice, rinsed until water runs clear (removes excess starch for fluffier rice)
- 3 tablespoons oil (olive or annatto/achiote oil for color)
- 1/2 cup sofrito (store-bought or homemade — green pepper, onion, garlic, culantro/cilantro, blended)
- 2 tablespoons tomato sauce or 1 tablespoon tomato paste diluted (for color and umami)
- 4 cups low-sodium chicken or vegetable broth (or water)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon sazón or 1/4 teaspoon ground cumin + pinch of achiote (optional)
- 1 bay leaf (optional)
- 2 tablespoons sliced pimiento or chopped red pepper (optional, for pops of color)
- Fresh cilantro for garnish (optional)
Ingredient notes and substitutions:
- Brown rice: use a 2 1/2:1 liquid-to-rice ratio and add 20–25 extra minutes of simmering.
- Sofrito: a jarred version is a weeknight shortcut; homemade sofrito brightens flavor if you have time. For more on replicating restaurant textures, see these restaurant-style rice tricks.
Step-by-step instructions
- Rinse the rice under cold water until the runoff is mostly clear. Drain well.
- Heat oil in a medium pot over medium heat. Add sofrito and sauté 2–3 minutes until fragrant.
- Stir in the tomato sauce and sazón (or spices), cooking 1 minute to bloom the flavors.
- Add the drained rice and toast, stirring constantly, about 2–3 minutes so each grain gets coated in the sofrito mixture.
- Pour in the broth, add salt and the bay leaf, and bring to a gentle boil.
- Reduce heat to the lowest setting, cover tightly, and simmer 18–20 minutes without lifting the lid.
- Turn off the heat and let the pot rest, covered, for 5–10 minutes. This finishing steam firms the texture.
- Fluff with a fork, stir in pimientos and cilantro if using, and serve.
Short action tips: rinse rice → bloom sofrito → toast rice → simmer low → rest → fluff.
Best ways to enjoy it
This rice is a perfect canvas.
- Pair with roast pork (pernil), grilled chicken, or quick seared fish.
- Turn it into arroz con gandules by stirring in cooked pigeon peas and a little sofrito while cooking.
- For a festive plate, mound the rice and top with braised beef (carne guisada), a fried egg, and avocado slices — the combination is irresistible and reminiscent of local comfort plates. For ideas on hearty pairings, check these comforting stew options that complement rice perfectly: comforting stews that pair well.
Storage and reheating tips
- Refrigerate: store cooled rice in an airtight container in the fridge for 3–4 days.
- Reheat: sprinkle a few drops of water over the rice, cover, and microwave in 30–45 second bursts until hot; or reheat on the stove with a splash of broth over low heat, stirring occasionally. Reheat to at least 165°F (74°C) for food safety.
- Freeze: portion into freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat as above.
Safety note: don’t leave cooked rice at room temperature for more than 2 hours to avoid bacterial growth.
Helpful cooking tips
- Rinse rice: rinsing removes surface starch and prevents gummy clumps.
- Toasting matters: a brief toast in oil builds nuttiness and keeps grains separate.
- Tight cover is key: use a lid that seals or weigh the lid with foil to trap steam.
- If your rice is crunchy after cooking, add 1/4 cup hot liquid, cover, and steam 5 more minutes off heat.
- Make sofrito ahead: it keeps in the fridge for 5–7 days or freezes in ice cube trays for quick portions.
Creative twists
- Arroz con Gandules: add a can of drained pigeon peas and a little extra sofrito; cook as usual.
- Sofrito shrimp rice: sauté peeled shrimp separately and fold in on the last minute for a one-pot vibe.
- Vegetarian: use vegetable broth and mix in sautéed mushrooms or roasted eggplant.
- Citrus lift: finish with a squeeze of lime for brightness when serving fish or spicy mains.
Your questions answered
Q: What’s the best rice-to-liquid ratio?
A: For long-grain white rice, 1 cup rice to 2 cups liquid is standard. This recipe uses 2 cups rice to 4 cups liquid. Adjust slightly if using different rice types.
Q: Can I use store-bought sofrito?
A: Yes. Jarred sofrito is a good shortcut; reduce any added salt in the recipe and taste as you go.
Q: How do I prevent mushy rice?
A: Rinse rice, toast it briefly, and maintain low, even heat during simmering. Avoid lifting the lid while cooking — that lets steam escape and changes the texture.
Q: Is this freezer-friendly?
A: Yes — cool quickly, portion, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Q: How can I make it spicier?
A: Add chopped jalapeño to the sofrito or finish with a drizzle of hot pepper sauce at the table.
Conclusion
If you want a reliable Puerto Rican rice to anchor weekday dinners or festive spreads, this recipe delivers fluffy grains, bright aromatics, and room to customize. For more Puerto Rican-inspired mains that pair beautifully with rice, see a classic take on Puerto Rican pepper steak. If you’re curious about rice-and-protein combos with video guidance, check this Puerto Rican chicken and rice resource. And for ideas on hearty stews that turn a pile of rice into a full meal, read this piece on Carne Guisado — a Puerto Rican comfort dish.
Puerto Rican Rice
Ingredients
Method
- Rinse the rice under cold water until the runoff is mostly clear. Drain well.
- Heat oil in a medium pot over medium heat. Add sofrito and sauté for 2–3 minutes until fragrant.
- Stir in the tomato sauce and sazón (or spices), cooking for 1 minute to bloom the flavors.
- Add the drained rice and toast, stirring constantly for about 2–3 minutes so each grain gets coated in the sofrito mixture.
- Pour in the broth, add salt and the bay leaf, and bring to a gentle boil.
- Reduce heat to the lowest setting, cover tightly, and simmer for 18–20 minutes without lifting the lid.
- Turn off the heat and let the pot rest, covered, for 5–10 minutes.
- Fluff with a fork, stir in pimientos and cilantro if using, and serve.
