puerto rican rice


5 of 5 (1)
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


Number of Servings: 8

Ingredients

    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

Directions


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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.