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Puerto Rican Rice

A flavorful Puerto Rican side dish made with long-grain rice, sofrito, and spices, perfect for pairing with meats or vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Puerto Rican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups long-grain rice
  • 4 cups water or chicken broth
  • 1 tablespoon olive oil
  • 1/2 cup sofrito homemade or store-bought
  • 1 teaspoon adobo seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pimiento-stuffed olives optional

Equipment

  • Large pot with a lid
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Colander

Method
 

  1. Rinse the rice under cold water until the water runs clear.
  2. Heat the olive oil over medium heat in a large pot and add the sofrito, cooking for 3 to 5 minutes until fragrant.
  3. Add the rinsed rice to the pot and cook for 2 minutes, stirring, until the rice is lightly toasted.
  4. Stir in the adobo seasoning, salt, and black pepper to coat the rice evenly.
  5. Pour in the water or chicken broth and stir to combine.
  6. Add the pimiento-stuffed olives if using, stirring them into the liquid.
  7. Increase heat to high and bring the mixture to a boil.
  8. Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes until the liquid is absorbed.
  9. Remove the pot from heat and let it sit, covered, for 5 minutes to steam.
  10. Fluff the rice gently with a fork before serving.

Notes

Serve as a side dish or enjoy straight from the pot.