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Arroz Blanco (Puerto Rican White Rice) cooked in a caldero with pieces of tocino (pork fat).
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4.91 from 11 votes

Arroz Blanco (Puerto Rican White Rice)

Arroz Blanco (Puerto Rican White Rice) is delicious, fluffy and perfect with any meal.  Flavored with crispy '"tocino" (pork fat).  If you're a Vegetarian just simply exclude the pork fat.

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: Puerto Rican
Keyword: Puerto Rican Rice
Servings: 4
Calories: 482kcal
Author: Mexican Appetizers and More


  • 2 cups medium grain rice I use Goya brand
  • cups water
  • 2 tbsp vegetable oil
  • ¼ cup tocino (pork fat)
  • 2 tsp salt


  • Cut the tocino (pork fat) into one inch cubes or sections.
    In a caldero (or dutch oven) over medium heat, add the oil and tocino and cook for about 8 minutes, stirring with a large spoon in between cooking time.

  • Carefully add the water and salt to the caldero and bring to a boil.
    While water is boiling rinse the two cups of white rice in water until the water runs pretty clear, about 3 rinses.
    (This removes the talc coating (peril) that helps preserve the rice)

  • Add the rice to the pot and stir with a large spoon.
    *TIP:  You know you have added enough water to rice when a large spoon is almost fully covered by the liquid in pot.
    Cook rice for about 5 minutes on high heat until water has almost completely dried out.

  • Stir rice with a large spoon, cover immediately with a lid and lower heat to medium low.

  • After 15 minutes, remove lid and stir again (rice will be even drier now, which is good!), cover pot and cook for another 15 minutes.
    Remove lid and stir again.  Rice is done and should be dry, not wet and sticky.

    Note: Do not worry about the "pegao" that has built on the bottom of the pan, avoid stirring so hard as to remove pegao from bottom, we do not want the pegao to be distributed into the rice.  Cook for 15 minutes on medium low.
    Note:  Once you have stirred and covered rice DO NOT REMOVE lid to check on rice until it is time to check on it again or rice will stun and remain hard grain and pretty much never cook the right way!


Key to making any Puerto Rican rice is to use a "caldero" (Puerto Rican Rice Pot) 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: 4g | Calories: 482kcal | Carbohydrates: 94g | Protein: 8g | Fat: 7g | Saturated Fat: 6g | Sodium: 1173mg | Potassium: 90mg | Fiber: 3g | Calcium: 9mg | Iron: 5mg