Puerto Rican Rice (Arroz Borracho)
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.
Equipment
- Large Pot or Caldero
- Wooden spoon or spatula
- Fine-Mesh Strainer
- Measuring Cups & Spoons
- Cutting board & sharp knife
- Can Opener
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
Instructions
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!
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 together.
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.
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.
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!
Notes
Nutritional Value (Per Serving)
- Calories: 300-350 kcal
- Carbohydrates: 55g
- Protein: 7g
- Fat: 7g
- Saturated Fat: 1g
- Fiber: 4g (if using pigeon peas)
- Sodium: Varies depending on the broth and seasoning used
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.