Puerto Rican Rice Recipes

PUERTO RICAN RICE AND BEANS

Steps:

• Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
• Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

ARROZ CON GANDULES (PUERTO RICAN RICE)

Steps:

• Rinse rice well in water and set aside.
• In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
• Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
• Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
• Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through.

AUTHENTIC PUERTO RICAN RICE AND BEANS

Steps:

• Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
• make sure when you are done cooking to let excess water out of rice.
• In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
• once it starts to sizzle, add the garlic powder and Adobo seasoning.
• Then add the Sofrito and Sazon con Azafran seasoning, stir.
• Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
• Mix and serve.
• (in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
• Enjoy (a wonderful recipe straight from the island).

PUERTO RICAN STEAMED RICE

Steps:

• Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.

BASIC PUERTO RICAN RICE RECIPE

Steps:

• Rinse and drain rice, set to the side.
• Warm oil in a caldero over medium high heat.
• Add salted pork and cook for about two minutes before adding in sofrito and onions or chopped vegetables, except for garlic.
• Cook vegetables until softened, about 4 minutes, occasionally stirring.
• Add in garlic and cook for thirty seconds before adding in tomato sauce, seasonings, and cilantro.
• Let sauce come to a bubble and stir in rice.
• Stir rice occasionally for two minutes for the rice to absorb the sofrito sauce.
• Allow to cook about a minute, stirring occasionally before adding in the rice.
• Pour in chicken broth or water with chicken bullion.
• Bring the liquid to a boil and then lower to a steady simmer (think medium).
• Cook uncovered for 12-14 minutes not stirring until the water levels evaporate to where you see the top of the rice and it the rice looks like craters.
• Stir once and cover.
• Lower heat to low. DO NOT UNCOVER!
• Cook rice for twenty minutes. DO NOT TOUCH OR UNCOVER!
• After 20 minutes DO NOT UNCOVER YET, remove pot from heat and let it steam for about 15 minutes before uncovering.
• Uncover and gently fluff with a fork before serving.

PUERTO RICAN WHITE RICE

Steps:

• Stir rice and water into a medium pot with lid. Bring to a boil.
• Add salt and oil. Keep mixture at a gentle boil until rice is dry (it will not be tender). Use a mixing spoon to form a heap with the rice in the center of the pot.
• Cover and reduce heat to medium-low.
• Remove lid every 5 minutes to stir and sample rice. Rice will form a crust on the bottom of the pot if not stirred often.
• When rice is steamed to your liking, stir one last time to fluff; serve.