Puerto Rican Rice (Arroz Borracho)

A Flavorful and Comforting Caribbean Dish

Puerto Rican rice, also known as arroz borracho or arroz con gandules (depending on the variation), is a beloved dish packed with bold flavors and rich history. This rice is anything but plain—it’s infused with a delicious blend of seasonings, aromatics, and sometimes pigeon peas, making it a hearty and satisfying meal. Whether served as a side dish or a main course, Puerto Rican rice brings warmth and tradition to the table.

One of the things that makes this recipe special is its versatility. It’s a comfort food that works for both everyday meals and special occasions. The combination of sofrito (a blend of onions, peppers, garlic, and herbs), sazón, and adobo gives it a deep, savory taste that pairs well with many proteins. It’s also a great way to bring a little Caribbean flair to your dinner table without spending hours in the kitchen.

I love this recipe because it’s simple to make but tastes like something you’d get at a restaurant. It’s my go-to for family gatherings, potlucks, or even just a cozy dinner at home. The best part? The leftovers taste even better the next day! If you’ve never tried Puerto Rican rice before, get ready to fall in love with its delicious, comforting flavors.

About Puerto Rican Rice

Puerto Rican rice is a flavorful, seasoned rice dish that’s a staple in Puerto Rican cuisine. It’s known for its vibrant color, thanks to sazón, and its rich, garlicky, and slightly smoky taste.

Traditionally, it’s made with sofrito, a key ingredient in Puerto Rican cooking that gives the dish its depth of flavor. Some variations include pigeon peas (arroz con gandules), while others may feature shrimp, chicken, or sausage for extra heartiness.

What makes Puerto Rican rice stand out from other Latin rice dishes is the combination of seasonings. Unlike Mexican rice, which often includes tomatoes and a more cumin-heavy flavor, Puerto Rican rice gets its signature taste from a mix of sazón, adobo, and sofrito.

It also differs from Spanish paella, which typically includes seafood and saffron, while Puerto Rican rice relies on achiote for its golden color and smoky undertones.

Why You’ll Love It

• 1. Bursting with Flavor: Every bite is packed with a delicious mix of garlic, onions, peppers, and spices. It’s anything but boring!
• 2. Easy to Make: With just a few simple steps, you can have a restaurant-quality dish at home—no fancy skills required.
• 3. Budget-Friendly: Made with pantry staples like rice, broth, and seasonings, this dish is affordable and great for feeding a crowd.
• 4. Pairs Well with Everything: Serve it alongside grilled chicken, roasted pork, or even a simple avocado salad—it’s the perfect side dish for any meal.
• 5. Great for Meal Prep: The flavors get even better over time, so leftovers are just as tasty (if not better) the next day!

Ingredients

For the Rice

• 2 cups long-grain white rice, rinsed
• 3 cups chicken broth (or water)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• ½ green bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sofrito (store-bought or homemade)
• 1 tsp adobo seasoning
• 1 packet sazón (with achiote for color)
• ½ tsp ground cumin
• ½ tsp dried oregano
• ½ cup tomato sauce
• ½ cup green olives with pimentos (optional)
• 1 can (15 oz) pigeon peas, drained and rinsed (optional)

For Garnish (Optional)

• Fresh cilantro, chopped
• Lime wedges

Ingredient Notes

• Sofrito is key! – This is the heart of Puerto Rican rice. If you don’t have it, blend onions, bell peppers, garlic, and cilantro to make a quick homemade version.
• Sazón gives it color and flavor – It’s what makes the rice golden and packed with umami. If you don’t have it, mix paprika, garlic powder, and a pinch of turmeric as a substitute.
• Broth makes a difference – Using chicken broth instead of water adds depth and richness. If you’re making a vegan version, vegetable broth works too!
• Rinse the rice – This removes excess starch, preventing the rice from becoming too sticky.
• Pigeon peas add authenticity – They give the dish a traditional touch, but you can skip them or swap them for black beans if needed.

Kitchen Tools Needed

1. Large Pot or Caldero – A traditional caldero (Puerto Rican cooking pot) is ideal because it distributes heat evenly and helps develop that delicious crispy rice layer (pegao). If you don’t have one, a heavy-bottomed pot or Dutch oven works too.

2. Wooden Spoon or Spatula – Perfect for stirring the rice without breaking the grains. A wooden spoon also helps scrape up all the flavorful bits from the bottom of the pot.

3. Fine-Mesh Strainer – Needed to rinse the rice and remove excess starch for fluffy, non-sticky grains.

4. Measuring Cups & Spoons – Essential for getting the right balance of broth, rice, and seasonings.

5. Cutting Board & Sharp Knife – For chopping the onions, peppers, and garlic that give the rice its signature flavor.

6. Can Opener – If you’re using canned pigeon peas, a can opener makes the job easier!

I love using a Lodge Dutch oven when I don’t have a caldero—it holds heat really well and gives the rice a great texture. Also, a Chef’sChoice knife sharpener keeps my knife in top shape for all the chopping!

Cooking Instructions

1. Sauté the Aromatics (5 minutes)

• Heat 2 tbsp of olive oil in a large pot or caldero over medium heat.
• Add the chopped onion, bell pepper, and garlic, and sauté for about 3 minutes until softened.
• Stir in 2 tbsp of sofrito and cook for another 2 minutes until fragrant.

Pro Tip: Let the sofrito cook down until it darkens slightly—this deepens the flavor of the rice!

2. Add the Seasonings & Tomato Sauce (2 minutes)

• Stir in 1 packet of sazón, 1 tsp adobo, ½ tsp cumin, ½ tsp oregano, and ½ cup of tomato sauce.
• Mix well and let it cook for 1-2 minutes so the spices blend.

3. Toast the Rice (3-5 minutes)

• Add the rinsed rice to the pot and stir well to coat every grain with the flavorful mixture.
• Let it toast for 3-5 minutes, stirring occasionally.

Pro Tip: Toasting the rice before adding liquid helps keep the grains separate and gives a slightly nutty flavor.

4. Simmer with Broth & Pigeon Peas (25 minutes)

• Pour in 3 cups of chicken broth (or water) and bring to a gentle boil.
• Add ½ cup green olives (if using) and the drained pigeon peas.
• Reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 20-25 minutes.

Pro Tip: Don’t lift the lid too often! Trapping steam inside ensures the rice cooks evenly.

5. Fluff & Serve (5 minutes)

• Once all the liquid is absorbed, turn off the heat and let the rice sit, covered, for 5 minutes.
• Fluff the rice with a fork and mix in some chopped cilantro if you like a fresh touch.
• Serve warm with lime wedges on the side.

The crispy layer of rice at the bottom (pegao) is a favorite part in Puerto Rican households—if you love a crunchy bite, scrape some up and enjoy!

Tips and Tricks for Success

• Don’t rush the sofrito! – Letting the sofrito cook properly before adding the rice is the secret to deep, rich flavor. If it smells amazing, you’re doing it right!
• Use the right pot – A caldero is the best option because it creates that crispy bottom layer (pegao), but a Dutch oven works too. Avoid nonstick pans—they won’t give you the same texture.
• Keep the lid on – It’s tempting to check on the rice, but every time you lift the lid, steam escapes, and the rice may cook unevenly. Trust the process!
• Adjust the liquid if needed – Different brands of rice absorb liquid differently. If the rice is still hard after cooking, add ¼ cup of warm water, cover, and let it steam a little longer.
• Make it a meal – Add cooked shrimp, shredded chicken, or sliced sausage for a one-pot dish that’s hearty enough for dinner.

Ingredient Substitutions and Variations

• No sofrito? – Blend ½ onion, ½ green bell pepper, 2 cloves garlic, and a handful of cilantro as a quick homemade substitute.
• No pigeon peas? – Swap them for black beans, kidney beans, or chickpeas. Or leave them out for a simpler version.
• Vegetarian/Vegan? – Use vegetable broth instead of chicken broth and skip the adobo if using a brand that contains animal products.
• Spicier version? – Add ¼ tsp cayenne pepper or chop up a small jalapeño and sauté it with the onions.
• Low-sodium option? – Use unsalted broth and make your sazón without added salt (mix paprika, garlic powder, coriander, and turmeric).

Feel free to mix it up and make it your own—Puerto Rican rice is all about bold flavors and heartwarming comfort!

Serving Suggestions

• With Pernil (Roast Pork) – This is the ultimate Puerto Rican combo! The juicy, flavorful pork pairs perfectly with the seasoned rice.
• Alongside Grilled Chicken or Steak – A simple protein like grilled chicken or steak makes this a well-balanced meal.
• With a Side of Sweet Plantains – The slight sweetness of fried or baked plátanos maduros (ripe plantains) complements the savory rice beautifully.
• As a Filling for Burritos or Bowls – Use the rice as a base for burritos, taco bowls, or even a fun rice-and-bean wrap.

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Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even tastier!
• Freezing: Let the rice cool completely, then freeze in a zip-top bag or container for up to 3 months. Thaw it overnight in the fridge before reheating.
• Reheating on the Stovetop: Add a splash of broth or water to a pan over medium heat, stir occasionally, and heat until warmed through.
• Microwave Reheating: Place the rice in a microwave-safe dish, sprinkle with a little water, cover with a damp paper towel, and heat in 30-second bursts, stirring in between.

If the rice seems dry after reheating, mix in a little olive oil or butter to bring back its moisture and flavor!

Frequently Asked Questions

Can I make this with brown rice?

Yes, but you’ll need to increase the cooking time since brown rice takes longer to soften. Add an extra ½ to 1 cup of broth and let it cook for about 40-45 minutes instead of 25.

What if I don’t have sazón?

No problem! Mix 1 tsp paprika, ½ tsp garlic powder, ½ tsp ground coriander, and a pinch of turmeric for a homemade version. It won’t be exactly the same, but it will still taste great!

Why is my rice mushy or sticky?

This usually happens if there’s too much liquid or the rice wasn’t rinsed properly. Always rinse your rice to remove excess starch and measure your broth carefully.

Can I make this in a rice cooker?

Yes! Sauté the sofrito, spices, and tomato sauce in a pan first, then transfer everything to a rice cooker with the rice and broth. Cook on the “white rice” setting and fluff when done.

Is Puerto Rican rice spicy?

Not at all! It’s flavorful but mild. If you want some heat, add cayenne, red pepper flakes, or chopped jalapeños.

Can I double the recipe?

Absolutely! Just make sure you use a large enough pot so the rice cooks evenly. You may need to add a few extra minutes to the cooking time.

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I’d love to hear how this Puerto Rican rice turned out for you! Did you add your own twist? Let me know in the comments! And if you loved this recipe, don’t forget to share it with friends or pin it for later. Happy cooking!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!