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Puerto Rican Yellow Rice served in a large white platter for self serve.
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4.58 from 14 votes

Puerto Rican Rice (Puerto Rican Yellow Rice with Corn)

Puerto Rican Rice (Puerto Rican Yellow Rice with Corn) or Arroz Amarillo con Maiz is the perfect side dish.  Pair it up with pork, chicken, steak, fish and you will have the ultimate perfect meal!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: Puerto Rican
Keyword: Rice Dishes
Servings: 6
Calories: 286kcal
Author: Mexican Appetizers and More


  • 2 cups medium grain rice I use Goya brand
  • 1 can of corn reserve liquid from corn
  • 3 tbsp Puerto Rican sofrito
  • couple pieces of pork fat cubed
  • 1 packet of Goya sazon with Annatto I use Goya brand
  • 1 heaping tsp tomato paste
  • 2 tbsp pimento stuffed olives
  • 1-2 chicken bouillon
  • 1/4 tsp oregano
  • 1 bay leaf
  • 2 tbsp vegetable or canola oil
  • red pimientos and fresh cilantro for topping optional
  • water or chicken broth
  • salt to taste


  • Rinse two cups of white rice several times until water runs clear.
    This removes the talc coating (peril) that preserves the rice.
  • In a caldero or dutch oven pot over medium heat, add two tablespoons of vegetable oil and saute cubed pork fat until golden brown.
  • Add 3 tablespoons of Puerto Rican sofrito and stir together with pork fat and oil. Cook for two to four minutes.
  • Add sazon packet, tomato paste, chicken bouillon, oregano and bay leaf to pot. Stir.
  • Add three cups of water or chicken broth and salt to taste.
  • Add can of corn (with liquid from can) and olives. Stir.
    Cook until liquid starts to bubble.
  • Add rice to pot.
    Note:  You will know you have the perfect amount of water or broth when you can lay and sit a large spoon on top of rice and spoon is covered with just enough liquid but you can still see it.  (You can still see spoon through water)
    If spoon sinks completely and you cannot see spoon, you have added too much water, remove some if necessary otherwise your rice will come out clumpy and sticky.
  • Cook rice uncovered over medium heat until water evaporates.  Then and only then, turn rice with the large spoon and lower eat.  Cover pot immediately!!!
    Cook for 15 minutes.
    NOTE:  This is VERY IMPORTANT, DO NOT UNCOVER RICE for 15 minutes or the rice will stun and not cook properly.  It will stay hard!!!  DO NOT UNCOVER!!!
  • After 15 minutes of cooking the rice, uncover and stir rice again.
    Cook for another 15 minutes on the lower heat.  Again DO NOT UNCOVER for the next 15 minutes!
  • After the 15 minutes, take off lid and stir again. Rice is done now.Top rice with red pimientos and cilantro if you like.


Note:  Key to making any Puerto Rican rice is to use a “caldero” or a cooking cauldron.  A caldero is made of cast iron and allows the rice to cook uniform and also creates a crispy bottom layer to caldero known as “pegao.”  Do not use a non stick saucepan to make Puerto Rican rice as it will not cook the same at all.  If you do not have a caldero, use a dutch oven instead.


Serving: 6g | Calories: 286kcal | Carbohydrates: 62g | Protein: 5g | Sodium: 44mg | Potassium: 59mg | Fiber: 2g | Vitamin A: 10IU | Calcium: 2mg | Iron: 3.3mg