Go Back
–+ servings

Puerto Rican Rice

Please rate us
A classic Puerto Rican dish featuring fluffy long-grain rice cooked with savory sofrito, tomato, and annatto oil, perfect for any gathering.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Caribbean, Puerto Rican
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups long-grain white rice, rinsed until water runs clear Rinsing removes excess starch for fluffier rice.
  • 3 tablespoons oil (olive or annatto/achiote oil) Oil adds color.
  • 1/2 cup sofrito (store-bought or homemade) Sofrito includes green pepper, onion, garlic, and culantro/cilantro.
  • 2 tablespoons tomato sauce or 1 tablespoon tomato paste diluted Provides color and umami.
  • 4 cups low-sodium chicken or vegetable broth Can substitute with water.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon sazón or 1/4 teaspoon ground cumin + pinch of achiote (optional) Adjust for flavor.
  • 2 tablespoons sliced pimiento or chopped red pepper (optional) For color.
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Rinse the rice under cold water until the runoff is mostly clear. Drain well.
  2. Heat oil in a medium pot over medium heat. Add sofrito and sauté for 2–3 minutes until fragrant.
  3. Stir in the tomato sauce and sazón (or spices), cooking for 1 minute to bloom the flavors.
  4. Add the drained rice and toast, stirring constantly for about 2–3 minutes so each grain gets coated in the sofrito mixture.
  5. Pour in the broth, add salt and the bay leaf, and bring to a gentle boil.
  6. Reduce heat to the lowest setting, cover tightly, and simmer for 18–20 minutes without lifting the lid.
  7. Turn off the heat and let the pot rest, covered, for 5–10 minutes.
  8. Fluff with a fork, stir in pimientos and cilantro if using, and serve.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 38gProtein: 4gFat: 6gSaturated Fat: 0.5gSodium: 400mgFiber: 1gSugar: 1g

Notes

This rice pairs well with a variety of proteins and can be dressed up with beans or vegetables. To store, refrigerate in an airtight container for 3–4 days, or freeze for up to 3 months.
Tried this recipe?Let us know how it was!