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Karen’s Puerto Rican Sofrito Rice

Karen’s Puerto Rican Sofrito Rice

The local cuisine of Puerto Rico comes alive with vibrant colors and a melange of flavors. A few tablespoons of Sofrito will transform everyday rice into zesty deliciousness!

An easy flavorful rice – fluffy & flavorful every time!

Sofrito is a Latin cooking essential – make a batch today!

Karen’s Puerto Rican Sofrito Rice


2 tablespoons fruity extra virgin olive oil

6 tablespoons Sofrito (see recipe)

1  ½ cups long grain rice; try Jasmine

¼ teaspoons turmeric 

2 ½ cups vegetable broth* (or water)

¼ – ½ teaspoon sea salt (to taste; depends on saltiness of your broth)



Measure rice and place it in a bowl to fit, cover with water by 2 inches. Set aside for ten minutes.


Heat a heavy 2 quart pot over medium heat, add olive oil, when hot add 6 tablespoons of the sofrito and cook until translucent and just starting to color – about 5 minutes.


Drain the rice add to the pot with the turmeric. Stir one minute then add the broth or water.


Bring to a boil, stirring – cover and set to low heat and simmer until the broth has been absorbed, about 10 – 15 minutes. Cooking time will depend on the variety of rice.


Season with sea salt; 1/4 – 1/2 teaspoon (will depend on the saltiness of your broth.)


HINT: Soaking the rice reduces the cooking time… fluffy every time!!


To serve: Add some chopped cilantro or parsley on top.

* *I have used “Better Than Bouillon” Organic Reduced Sodium Vegetable Base.

See BLOG for many more photos and information about Sofrito – and two more Essential Puerto Rican Recipes.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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