One Pot Puerto Rican Rice Recipe

One pot Puerto Rican Rice with sausage, corn, cilantro, and the fluffiest rice is a family favorite! Makes a great main dish or side dish (not too spicy).

My sister Monica brought Puerto Rican Rice into our family.

For the most part, she cooked it from memory. While she had a recipe written down at one point, it was “lost.” I was blamed.

Shortly after moving to California, though, I found her “original recipe.” It included a list of ingredients and nothing more. No amounts, no method. Just the ingredients.

We had a good laugh. Then we ate Puerto Rican Rice.

One pot Puerto Rican Rice with sausage, corn, cilantro, and the fluffiest rice is a family favorite! Makes a great main dish or side dish (not too spicy).

Pin Now To Save!PIN IT

 

Since there was no real recipe to follow, I fashioned a version that follows my Restaurant-Style Mexican Rice method. It’s simple, delicious, and cooks all in one pot.

The “secret,” if it can be called that, is Goya Sazon. This seasoning blend is bright orange and extremely tasty (as MSG so often is). You can buy it at your local grocery store or on Amazon.

One pot Puerto Rican Rice with sausage, corn, cilantro, and the fluffiest rice is a family favorite! Makes a great main dish or side dish (not too spicy).

Other tasty ingredients include Italian sausage, pepperoncinis (and juice!), Mexicorn, and fresh cilantro. All very good stuff. If you are worried about spiciness, add a scoop of sour cream to your plate.

Puerto Rican Rice is a delicious main dish (especially wrapped in a tortilla) or side dish. It’s one of my most favorite things to eat and possibly the best recipe Monica ever gave me.

Or didn’t give me.

5 from 2 votes

One Pot Puerto Rican Rice Recipe

One pot Puerto Rican Rice with sausage, corn, cilantro, and the fluffiest rice is a family favorite! Makes a great main dish or side dish (not too spicy).
Course Main Course, Side Dish
Cuisine American
Keyword corn, rice
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 293kcal
  • 1 pound ground pork sausage
  • 1 cup onion diced
  • 1 cup long-grain white rice rinsed
  • 2 cups water
  • ¼ cup sliced pepperoncini
  • ¼ cup pepperoncini juice from jar
  • 4 packets Goya Sazon Cilantro-Achiote Seasoning
  • 1 (11 ounce) can Green Giant Mexicorn drained
  • 1 cup minced cilantro
  • Adjust an oven rack to the center position and preheat oven to 350°F.
  • In a Dutch oven or large 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.

Nutrition

Calories: 293kcal

Comments

Your email address will not be published. Required fields are marked *

This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Steven

    We made this last night… hadn’t had it in a few months. It is so good, and surprisingly pretty easy. We will probably make it a lot this summer since we are growing cilantro in our garden. This is my go-to recipe.5 stars

  2. Colleen Stransky

    Would love to Pin this recipe but can’t find the icon to do so.  Can you help, please?

    1. Meggan

      Hi Colleen, first off, I’m sorry for the delay in my response! Second of all, I’m sorry that you weren’t able to pin this recipe the way you should be able to. The program that we use for the pin buttons isn’t working right now, so until there is a fix, I added this recipe under “more recipes you’ll love.” It is the first one listed, and you should be able to click on the red P in the upper left corner of the image to pin it. Let me know if you have any other questions! -Meggan

  3. Peyton Adkins

    Loved this! used it as the main dish and turned out great. What do you think about using chicken as an alternative to the pork? Not sure how much it’d change the taste5 stars

  4. Janet Shannon

    Greetings,

    We don’t eat pork. Is there another sausage the would provide the “same” result?

Scroll to top