Arroz con Mariscos (Puerto Rican Seafood Rice)

Arroz con Mariscos (Puerto Rican Style Seafood Rice) served in a white plate with a side of habichuelas guisadas (stewed beans).

5 from 2 votes

This Puerto Rican Arroz con Mariscos (Seafood Rice) is a flavorful rice dish packed with incredible seafood flavor. Delicious, budget-friendly and perfect for any day of the week!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 926kcal

Author: Catherine Arena

Ingredients

2 pounds frozen seafood mix or seafood of your choice
3 cups medium or long grain rice rinsed
2¾ cups water if using medium grain rice use 4 cups if using long grain rice
1 medium onion chopped
1 red pepper (or red pimiento pepper) chopped
2 tablespoons sofrito
1½ packets Sazón with Annatto
3 tablespoons fresh cilantro rinsed and chopped
3 cloves garlic minced
3 tablespoons oil
salt to taste

Instructions

Rinse the seafood. Rinse the frozen seafood mix under cool water. Drain well, place in a bowl, cover, and refrigerate until ready to use.
Prepare the squid (if using). Rinse cleaned squid under cool water. Slice the bodies into ½-inch rings, leaving the tentacles whole. Place in a bowl, cover, and refrigerate until ready to use.
Heat the pot. In a caldero or Dutch oven, heat the oil over medium heat.
Sauté. Add the onion and cook until translucent, about 3–4 minutes. Stir in the red pepper (or pimiento) and garlic. Cook for 30 seconds.
Add seasoning. Stir in the sofrito and sazón. Cook for 1 minute.
Add the seafood. Add the squid if using and the seafood mix. Stir and cook for 1–2 minutes only.

Rinse and Cook the Rice

Wash the rice. Place the rice in a bowl and cover with water. Using your hand, gently move the rice around until the water turns cloudy. Drain and repeat 2–3 times, until the water runs mostly clear.
Add rice and water. Add the rinsed rice to the pot along with the water and season with salt to taste and stir.
Bring to a boil. Leave uncovered and bring to a boil. Cook until most of the water evaporates, about 5 minutes. You’ll see small bubbles forming across the surface.
Stir and cover. After the water has evaporated, stir the rice gently in a circular motion, being careful not to disturb the "pegao (crispy rice)" at the bottom. Reduce heat to medium-low, cover immediately, and cook for 15 minutes. Do not lift the lid during this time.
Finish cooking. After 15 minutes, lift the lid and stir gently. Top with chopped cilantro, cover again, and cook for another 15–20 minutes.
Final stir and serve. Stir one last time. Rice should be fluffy and tender. Serve warm and enjoy.

Notes

Recipe Notes:

Seafood: To make this dish simple and budget friendly, use a bag of mixed frozen seafood, plus extra shrimp, clams, mussels or calamari if you wish.
Medium Grain Rice: If using medium grain rice, always use ¼ cup of water less than the amount of rice you are using. For example: For 4 cups of rice, you will need roughly 3 ¾ cups of water.
Long Grain Rice: If using long grain rice, you will use one extra cup of water to rice. For example: For 4 cups of rice, you will need 5 cups of water.

Nutrition