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Puerto Rican Rice


A dish served typically around Christmas time or large family occasions. Now you can impress your friends by upgrading the rice dish with bacon!


  • Ham steak cubed
  • 3 strips of thick cut bacon chopped
  • 3 garlic cloves
  • 1/4 cup green pepper
  • 1 cup sofrito
  • 115 oz green pigeon peas
  • 18 oz tomato sauce
  • 2 cups of water
  • 2 cups of rice
  • 1 cup of olive oil
  • 2 packets of sazon
  • 1 teaspoon of adobo
  • 1 teaspoon of cumin


  1. Five-quart stock pot (Puerto Rican caldero is best)
  2. Fry bacon, garlic, green pepper and sofrito until bacon is fully cooked
  3. Add all seasonings,
  4. Add 2 cups of rice until slightly toasted
  5. Add peas, tomato sauce and cilantro
  6. Add cups of water to the pot just until rice is covered, sometimes I use only 1 cup of water and sometimes it needs two, just depends on how quickly everything else cooked.
  7. Simmer for 10 minutes with the lid on (very important to not touch the lid for the full 10 minutes)
  8. Check the rice, stir once and continue to simmer for the remaining 10 minutes.
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Dinner
  • Cuisine: Puerto Rican