One Pot Puerto Rican Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
264 kcal
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Course
Side Dish, Main Course
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Cuisine
American
One Pot Puerto Rican Rice
Description
One Pot Puerto Rican Rice starts by browning ground pork sausage with diced onion, then toasting rinsed long-grain white rice in the rendered fat to develop flavor and a light golden color. The mixture is combined with water, sliced pepperoncini peppers and their juice, a flavorful Goya Sazon seasoning mix, and drained mexicorn. This combination is brought to a boil before being baked covered until the rice absorbs all liquid and becomes tender.
The inclusion of pepperoncini peppers and their juice gives a gentle tang and slight heat that balances the savory sausage and the subtle sweetness of the corn. The baking method creates evenly cooked rice with a moist texture, while the seasoning packets add layered flavor typically associated with Puerto Rican cuisine.
Once cooked, the rice is fluffed and fresh chopped cilantro is folded in, contributing a fresh herbaceous note. This dish can be served as a satisfying side or main course, pairing well with simple vegetables or beans.
The recipe also includes practical variations for stove-top, rice cooker, and Instant Pot preparations. For electric pressure cookers, the water amount is halved due to liquid retention differences. The rice can be finished in a rice cooker after initial boiling or allowed to simmer gently on the stove. These options allow home cooks to adapt based on available equipment without sacrificing the recipe’s characteristic flavors and textures.
Ingredients
- 1 pound ground pork sausage
- 1 medium onion diced
- 1 cup long-grain white rice rinsed
- 2 cups water
- 1/4 cup Pepperoncini peppers sliced
- 1/4 cup pepperoncini juice from jar
- 4 packets seasoning mix Goya Sazon Cilantro-Achiote brand
- 1 (11 ounce) can mexicorn drained, Green Giant brand
- 1 cup cilantro minced, fresh
Instructions
- Adjust an oven rack to the center position and preheat oven to 350 degrees.
- In a Dutch oven or large oven-safe stock pot, cook sausage and onion until the sausage is mostly cooked through and the onion is softened, about 5 minutes. Transfer to a bowl, reserving the fat in the pot.
- To the reserved fat, add rice and sauté, stirring frequently, until light golden in color, about 10 minutes.
- Stir in cooked pork and onion, water, pepperoncini, pepperoncini juice, Goya seasoning, and corn. Bring to a boil.
- Cover, transfer to oven, and bake until rice is tender and all liquid is absorbed, about 30 minutes, stirring after 15 minutes.
- Remove from oven and fluff with a fork. Fold in cilantro and serve.
Notes
- For Instant Pot use, reduce water to a 1:1 rice-to-water ratio because little liquid evaporates during pressure cooking.
- If using stove-top, simmer gently covered instead of baking and stir halfway through cooking.
- In a rice cooker, bring mixture to boil first on stove, then transfer to rice cooker for automatic cooking.
- Fluff the rice with a fork before folding in fresh cilantro to enhance texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 264kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 412mg | 17% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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