Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!

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Recipe Summary

cook:
40 mins
additional:
10 mins
total:
1 hr
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.

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  • Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.

  • Turn off heat and let rice sit, uncovered, for 10 minutes more.

Cook's Notes:

You can also use short-grain rice.

Hint: Add the tops of leftover bell peppers after you pour in the liquid and let it boil! Just want white rice? Just use rice, adobo, liquid, and one teaspoon oil.

Nutrition Facts

256 calories; protein 7.1g; carbohydrates 47.1g; fat 3.8g; cholesterol 1.5mg; sodium 1287.7mg. Full Nutrition
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