puerto rican rice

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member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.1
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 599.8 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.5 g

View full nutritional breakdown of puerto rican rice calories by ingredient

Number of Servings: 8


    1 ounce of achiote oil
    1/4 cup of chopped onion
    3 ounces of sofrito
    2 1/2 cups of water
    2 cups of fresh gandules (pigeon peas), or
    1 (15 ounce) can of gandules
    4 ounces of tomato sauce
    2 cups of white rice
    14 - 16 manzanilla olives
    1/4 teaspoon garlic powder
    1/2 teaspoon onion powder
    pinch of black pepper
    pinch of oregano
    2 beef bouillon cubes


1 - On medium flame, bring the the oil and one sazon goya packet to a simmer in a medium-sized saucepan.
2- let it simmer for a min or two
3 - Add the chopped onion, and simmer approximately 1 - 2 minutes, until onion is translucent.

4 - Add the sofrito.

5 - Simmer until the sofrito starts to thicken - this could take up to 3 to 10 minutes, depending upon the heat of the stove, and whether your sofrito is at room temperature, or still slightly frozen.

6 - Add the rest of the ingredients, starting with the water.

7 - Let everything come up to a simmer. You may increase the heat to Medium-HI.

8 - Once simmering, stir once, while scraping the rice on the bottom of the pot (to prevent sticking).

9 - Allow the liquid in the pot to evaporate

10- Lower the flame to LOW. Cover, and let simmer approximately 20 minutes.

11- After 20 minutes, uncover the pot by quickly flipping the lid- this will catch the water that's under the lid, instead of it falling back into the rice. Discard the water.

12- Carefully stir the rice as follows: with a large serving spoon, take a spoon of rice from the furthest side of the pot, and scoop it into the middle. Turn the pot a little, and repeat. Do this until you've turned the pot once completely around (about 4 or 5 times).

This process is called 'moviendo el arroz' in Spanish - literally meaning 'moving the rice'.

13- Cover and simmer another 20 minutes on Low heat.

14- After 20 minutes, again uncover the pot carefully, and take some rice out with a spoon. Taste the rice: a) If it's still a little hard, cover and cook for another 5 - 10 minutes. Then test it again. b) If it's a little sticky, cook uncovered for another 5 - 10 minutes. Then test it again.

Serving Size: makes 8 good size servings

Number of Servings: 8

Recipe submitted by SparkPeople user AXSEAG05.

Member Ratings For This Recipe

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    Great - 6/27/19

  • no profile photo

    very, very good! - 9/7/11