Puerto Rican Chicken and Rice*


My husband is leaving me.


Ok, he is, but I am being a little more dramatic then need be (I know Mom, Drama Queen, you don’t have to say it). He is leaving me for 3 to 9 months for a job and will be 4 hours away from me…so to remind him of how great he has it here at home, I decided I would take on what he has asked for me to make forever…Puerto Rican Chicken and Rice and beans. Now, notice you do not see beans here today. That’s because I ruined them. Don’t even begin to ask me how I ruined them…but they turned out bitter and just…funky. But now the rice? I totally rocked it! It was SOOO good! When I finally opened the pot and tried a bite, I did the happy dance! Getting rice right might seem silly and easy, but between all the special flavors and over cooking the rice, I was quite nervous!

So when I decided to try and conquer this…I skipped the internet and went straight to the island. I called one of my best friends, and greatest cooks, Christina. And this was one of those recipes where she said a pinch of this, a handful of that, boil until it looks right, and don’t mess it up. Umm…great. But in all honesty, my darling Xtina called me while I was shopping, while I was prepping, during the final taste test, and after to make sure it went ok. You couldn’t ask for a better friend! And now she promised that when she comes to visit in a few weeks she is going to make beans with me so I can learn how to get those right too! Either way, with or with out the beans, this was delicious and really thrilled Jorge. He was so excited that I made this for him and that it was so dang tasty! So don’t be scared, it’s not as scary as I thought it was!


Puerto Rican Chicken and Rice


1 cup roughly chopped chicken (breast or dark meat, which ever you prefer)
3 cups white medium grain rice
3 cups hot water
3/4 cup sofrito
1/2 cup sliced olives with pimentos
1 chicken bouillon cube
2 packages Sazon: Con Culantro Y Achiote
Adobo for seasoning chicken
Olive oil


Season chicken with Adobo and set aside. In a large stock pot, over medium high heat, drizzle about 3 tablespoons olive oil, and add sofrito, olives, and chicken bouillon. Mix together well, and then add in chicken. Lightly brown chicken, but do not cook throughout. Chicken will finish cooking with the rice.

Next sprinkle Sazron and mix in well. Add hot water, and bring to a boil. Once boiling, add rice and stir again. Wait until it has come to a boil again, then turn it down to medium low heat, and stir one last time really well. Put on the lid and let sit, without opening or stirring for 25 minutes (I know it's hard, but do it). Then stir one last time and serve with beans.

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14 Responses to “Puerto Rican Chicken and Rice”

  1. 1

    Becca — June 10, 2010 @ 7:59 am

    Oh, be still my heart! I LOVE Spanish rice and this looks SO similar, but with a couple of extra kicks… yummy!

    To be honest, I’ve never even heard of sofrito, much less worked with it. Will you please explain what it is and if it’s an expensive ingredient, is there something that can be substituted for it?

    Thanks again for an awesome blog, Jess! I know you’re going to miss Jorge, but if you get lonely, your favorite stalker… ummm….reader would be happy to come down to the Sunshine state for a visit! :-)

  2. 2

    Ammie — June 11, 2010 @ 10:08 am

    My husband is Puerto Rican and I’ve been trying to perfect rice for a while now. I used your recipe last nice and SUCCESS!!
    I used lite kielbasa instead of chicken, rice is adaptable to so many kinds of meat.

    Also, I made beans this way last nigt:

    1 small potato, diced
    1 small carrot diced
    1-2 oz. lean ham, diced
    1 tsp. olive oil
    1/4 cup sofrito, I make mine own
    Adobo to taste
    1 packet sazon
    ~1/2 cup water
    ~1/2 cup tomato sauce (1/2 small goya can)
    1 can beans (I used kidney beans)

    Saute sofrito in olive oil a few minutes. Add ham, potato and carrot. Saason with Adobo. Continue cooking/stirring until lightly browned. Add water and boil until the potato and carrot begin to soften. Add tomato sauce and sazon, mix well. Add can of beans, mix well. Cover and let simmer 10-15 minutes until potato and carrot finish cooking.

    I hope you try this and like it!

  3. 3

    ErinsFoodFiles — June 11, 2010 @ 10:10 am

    What a nice wifey! I’m sure it will all work out fine, and hopefully the time will fly by!

  4. 4

    Georgia @ The Comfort of Cooking — June 11, 2010 @ 10:40 am

    Oh, now that looks just yummy. Good to know someone else does “the happy dance” when their dish goes the way it should, haha!

  5. 5

    Kerstin — June 13, 2010 @ 10:41 am

    Aww, I’m sorry you two will be apart for a bit – that sucks, but I’m sure it will fly by quickly. This looks like such a satisfying meal :)

  6. 6

    Jenn — June 14, 2010 @ 12:22 am

    I’m sorry to hear you have to be apart for awhile!! At least it’s only 4 hrs away, that’s totally doable on the weekends! It’s tough to be that far away from someone you love, I know – I spent over a year more than 1000 miles away from my husband for work stuff and it sucked. I think in the long run it made us closer emotionally, but that doesn’t mean it still didn’t suck. This chicken and rice looks so tasty though, I’m sure he know what he’ll be missing!

  7. 7

    tra — June 14, 2010 @ 4:15 am

    sadly, i ripped that callus yesterday. HURTS LIKE A MOTHER!!!


    and this shizz looks delicious. rice. chicken. puerto riqueno? DELICIOSO!!!

  8. 8

    Mike Gorman — June 15, 2010 @ 3:40 am

    I really like stuff like this.
    What is Sofrito though?

  9. 9

    Brenda — June 23, 2010 @ 11:20 am

    Do you have a good recipe for Texas Brisket, I bought one a couple of weeks ago and have no idea what to do with it. My mother in-law fixes them so I wanted to try but she doesn’t have it quite right yet.


  10. 10

    ‘Tis the Season for SQL Leaving « Voice of the DBA — January 11, 2011 @ 10:47 pm

    […] | Twitter ) leaving Quest for SQL Skills, Exceptional DBA finalist Jorge Segarra (blog | twitter) taking a new job far from the Novice Chef, Kathi Kellenberger getting a new job, and more, a few people pinged me to […]

  11. 11

    Jasmine — December 28, 2011 @ 1:15 pm

    I know this is a year late, but this is in response to Becca. Sofrito is what really flavored the rice. We use sofrito in MANY dishes.

    Here is a recipe I found online to give you an idea, but I make mine differently. I only use tomato sauce, capers, onions, saźon, peppers, garlic and a splash of chicken broth. Either way you do it, itll come out amazing! http://allrecipes.com/Recipe/sofrito/detail.aspx

    Thanks for this recipe! I usually make arroz con Gandules but I have trouble finding the Gandules here. I’ll be making this soon. It’s great to see puerto rican dishes becoming more popular!

  12. 12

    Sweet y Salado — November 28, 2012 @ 12:46 pm

    This is very similar to the Colombian version of “arroz con pollo”, except we add carrots, peas and green beans. Great recipe!

  13. 13

    Katie — October 21, 2013 @ 4:50 pm

    Hey! They sell all of those strange ingredients that I am certain I will not be able to find at the grocery store at amazon.com. Now I can try to make this recipe :)

  14. 14

    Justino Izquierdo — January 29, 2016 @ 5:23 pm

    Ok, so I followed the directions to the letter, and yes the hardest part WAS not taking the lid off that pot: man o man! I paced back and forth in that kitchen in my mind I felt like a shark going around it’s prey but can’t come any closer, IT’S TORMENT I TELL YA!! finally it was done and !!UUUUUUUUUM, UUM!! thank you Jessica!

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