Puerto Rican Rice Recipe

Name: Puerto Rican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOFRITO; 1 cubanelle pepper, seeded and chopped; 1/2 cup chopped yellow onion; 2 garlic cloves, chopped; 3/4 cup coarsely chopped fresh cilantro; 1 plum tomato, chopped; 1 -2 hot pepper, seeded (optional); RICE; 3 tablespoons oil; 1/4 lb smoked ham, diced; 1/3 cup chopped pimento stuffed olive; 1 tablespoon drained bottled capers; 2 cups long grain white rice; 14 ounces pigeon peas or 19 ounces romano beans, drained and rinsed; 3 1/4 cups water; 1 1/4 teaspoons salt

Servings: persons

SOFRITO
1 cubanelle pepper, seeded and chopped
1/2 cup chopped yellow onion
2 garlic cloves, chopped
3/4 cup coarsely chopped fresh cilantro
1 plum tomato, chopped
1 -2 hot pepper, seeded (optional)
RICE
3 tablespoons oil
1/4 lb smoked ham, diced
1/3 cup chopped pimento stuffed olive
1 tablespoon drained bottled capers
2 cups long grain white rice
14 ounces pigeon peas or 19 ounces romano beans, drained and rinsed
3 1/4 cups water
1 1/4 teaspoons salt

1
SOFRITO:
2
Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor.
3
RICE:
4
In a large dutch oven, heat the oil over medium heat.
5
Cook the ham, stirring occasionally, until it starts to crisp (about 4 minutes).
6
Add the sofrito, olives and capers.
7
Cook, stirring, until the liquid evaporates (about 5 minutes).
8
Add the rice.
9
Cook, stirring, until is sizzles (about 2 minutes).
10
Stir in the peas or beans, water and salt.
11
Bring to a simmer and simmer, uncovered, over medium-high heat until almost all the liquid is absorbed (about 10 minutes), reducing the heat to medium once the water is below the level of the rice.
12
Stir gently.
13
Reduce heat to low, cover and cook, undisturbed, for 30 minutes.
14
Fluff with a fork.
15
Let stand for 10 minutes.

722

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: SOFRITO, 1 cubanelle pepper, seeded and chopped, 1/2 cup chopped yellow onion, 2 garlic cloves, chopped, and more.

Yes, Puerto Rican Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Puerto Rican Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions