Puerto Rican rice recipe.

jean

Recipe Summary

prep:
15 mins
cook:
1 hr 25 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat corn oil in a large pot over medium heat. Add ham, onion, and green bell pepper; cook and stir until onion and green bell pepper are soft, about 5 minutes. Stir in gandules, tomato sauce, sofrito, adobo seasoning, olive brine, green olives, and sazon seasoning until warmed through.

    Advertisement
  • Pour water and rice into the pot; bring to a boil, stirring frequently. Cook, stirring frequently to prevent rice from sticking, until water is absorbed, about 15 minutes. Reduce heat to low and cover; cook until rice is tender, about 30 minutes. Remove lid and stir rice; cover and cook until rice is very soft, about 30 minutes more.

Nutrition Facts

302 calories; protein 13.7g 28% DV; carbohydrates 40.7g 13% DV; fat 9.6g 15% DV; cholesterol 12.8mg 4% DV; sodium 1897.1mg 76% DV. Full Nutrition
Advertisement

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/05/2018
Agree with too much Adobo (or I would of given 5 stars). I used 2 1/2 tbs but used 3 cups water and 2 cups rice and came out perfect. It was just as good as my Puerto Rican great-grandmother s Abuela Mayo! Read More
(2)

Most helpful critical review

Rating: 3 stars
01/06/2017
This is by far one of my favorite Puerto Rican dishes and reminds me of my many trips to the island and my mom cooking growing up. I made this exactly as the recipe calls out and I have only one issue with it. It is incredibly salty and I was unable to continue eating it. Normally I like salty foods but this asked for 3 tablespoons of Adobo in addition to the ham and 2 tablespoons of olive brine. I think maybe 3 teaspoons was meant but that may even be too much with the sodium from the other sources as well. I will definitely make this again since this is my kids and my favorite meal but I will use less of the Adobo while preparing and add it post cooking to taste. Read More
(4)
14 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
01/06/2017
This is by far one of my favorite Puerto Rican dishes and reminds me of my many trips to the island and my mom cooking growing up. I made this exactly as the recipe calls out and I have only one issue with it. It is incredibly salty and I was unable to continue eating it. Normally I like salty foods but this asked for 3 tablespoons of Adobo in addition to the ham and 2 tablespoons of olive brine. I think maybe 3 teaspoons was meant but that may even be too much with the sodium from the other sources as well. I will definitely make this again since this is my kids and my favorite meal but I will use less of the Adobo while preparing and add it post cooking to taste. Read More
(4)
Rating: 5 stars
01/24/2018
I did 3 TEASPOONS of adobo seasoning INSTEAD of the above 3 Tablespoon. Read More
(3)
Rating: 4 stars
02/04/2018
Agree with too much Adobo (or I would of given 5 stars). I used 2 1/2 tbs but used 3 cups water and 2 cups rice and came out perfect. It was just as good as my Puerto Rican great-grandmother s Abuela Mayo! Read More
(2)
Advertisement
Rating: 5 stars
12/12/2019
Will definitely make again. Just please don't make the mistake I made of not getting the beans canned Read More
Rating: 5 stars
10/25/2018
Had been so long since i had made this i had forgotten how to do it. This recipe came out to the tee... with the exception of me doubling the rice/water ratio and using 4 Tbs of adobo and two sazón pks. Read More
Rating: 1 stars
05/13/2018
Oh gaak! Don't make this recipe! There has to be a mistake. 3T of Adobo makes this so insanely salty it's inedible. What a waste of ingredient. Maybe it was supposed to be 3t but I'd rather look for another recipe. When this dish is made properly-- IT IS INCREDIBLE. But not this recipe. Read More
Advertisement
Rating: 5 stars
05/14/2020
Definitely use low sodium adobo and sazon seasonings...and any other low-sodium producats you can find...you can always add salt later, if needed...you can't really take it away as easily... Read More
Rating: 4 stars
02/25/2018
A little salty and only used 2 tbsp Adobe based on another review next time I will cut back to 1 tbsp. I also added a little cumin for taste. Good recipe simple to make. My Puerto Rican boyfriend said it was good except for the salt. I will make again. Read More
Rating: 1 stars
05/22/2018
It was inedible with how much salt that is in the recipe. DO NOT MAKE THIS RECIPE! It is a total waste of good food. Read More
Advertisement