This recipe for hearty One Pot Puerto Rican Rice is easy to make in the oven, on the stove, with a rice cooker, or in an Instant Pot. Fluffy yellow rice, pork sausage, and pepperoncinis make it zippy and delicious, but not too spicy.
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.
Instead of moving the pot to the oven in step 5 of the recipe, just cover the rice, turn the heat down to low, and simmer until the rice is tender and all the liquid has been absorbed by the rice, about 20 minutes.
Remove the rice from the oven and fluff with a fork. Then stir in the chopped cilantro and serve.
Rice cooker method:
Follow the recipe instructions up to step 4 using a pot on the stove. After bringing the rice to a boil, move everything into a rice cooker.
Using the manufacturer's instructions, cook the rice, or press the "white rice" button, which should automatically gauge the amount of time the rice needs to cook.
When the rice cooker beeps, fluff the rice with a fork and mix in the fresh cilantro.
Instant pot method:Note: because Instant Pots and other electric pressure cookers release virtually no liquid as they cook, you should cut the amount of water in half, following a 1:1 rice to water ratio.
On the sauté function, cook the pork and the onion, stirring frequently, until the onion has softened and the sausage has almost cooked through, about 5 minutes.
Next, stir in the rice, and keep stirring for several minutes, until the rice is coated with fat and starting to turn slightly golden.
Then add the water, pepperoncini, pepperoncini juice, Goya seasoning, and corn. Close the lid, set the steam release to "seal".
Depending on the type of machine you have, manually set the cooking time to HIGH for 8 minutes. If your machine has a "Rice" smart program, you can use that. Turn any "keep warm" function off.
Do a natural release to depressurize your pressure cooker. When the float valve drops, open the pot, fluff the rice with a fork, and mix in the fresh cilantro.