DRG's Spanish Rice Recipe - Cooking With Goya

Spanish Rice

OK, so I have to share something with you hubbers that's not music or politics. If you ever wanted to know how to make some banging Spanish rice then I got you covered. There's like a million ways to make rice. There's so many vegetables, meats, spices, herbs and even grains that you can combine to create a unique pot of rice. Today I will teach you my Puerto Rican rice recipe. I am going to show you how to create that non-sticky or mushy rice. No need for Uncle Ben's or commercial boxes of rice. Go and get a bag of real rice and let's get cooking.

Before we move on you must know that I cook with certain spices/ingredients made by Goya. if it's not made with Goya products than it's not Puerto Rican rice (that's my opinion, shhhh) Goya basically jars or cans the ingredients that we'll need conveniently for you. There are Goya isles in supermarkets across the world and millions use their products. Goya Recaito is a pureed blend of vegetables and is mostly cilantro based. Goya Sofrito is also a mix of vegetables but is tomato based. Choose 1 and then we'll move on.

Here's what you'll need;

1 Goya Adobo (plastic container) seasoning

1 box of Goya Sazon

1 bottle of Goya Recaito or Sofrito

1 can of beans, try pigeon peas (gandules)

Quarter clove of garlic

2 cups of rice (4 servings)

Aluminum foil

1 tablespoon of Olive or vegetable oil

3 1/2 cups of water


OK, here we go. So get yourself a good 32qt pot and open the beans and put them in. The best rice is rice that is not mushy or sticky. In order to get it like this make sure you open every container your going to use.

Add 2 packets of Goya Sazon to the beans in the pot and turn the stove on low. Pour in the 2 cups of rice and some black pepper to your liking. Grab your Goya Adobo and in a circular motion pour in two turns and lift. Pour in 3 1/2 cups of water and then add 2 table spoons of either Goya Sofrito or Goya Recaito. Add the tablespoon of Olive or vegetable oil and bring that to a boil. Once it starts boiling then lower the heat to low and before you put a lid on the pot cover it first with aluminum foil. The aluminum foils keeps the moisture inside tightly and that makes the rice non-mushy. Stir the rice only once and that should be mid way. Cooking time is approximately 20 minutes per 2 cups of rice.

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Comments 21 comments

jim10 profile image

jim10 7 years ago from ma

Your Spanish Rice recipe sounds great I can't wait to try it. It will go great with dinner next time I make tacos. Goya has some great products.


DRG Da Real Grinc profile image

DRG Da Real Grinc 7 years ago from All over the USA Author

Thank you Jim for checking my hub out. Look out for more rice recipes...1


Peggy W profile image

Peggy W 7 years ago from Houston, Texas

Will have to get some of those seasonings in the house. Love Spanish rice and thanks for sharing your recipe.


Kristene K 7 years ago

Thanks for this recipe. I'm giong to try it in a few minutes. You are right, nothing is better than as we Virgin Islanders call it "seasoned rice". Everything Goya makes it a world better. My house does not miss sofrito, recaito, Adobo seasoning and sazon. Must haves.


Brittni 7 years ago

im about to try this recipe...im positive it'll be delicious


prettydarkhorse profile image

prettydarkhorse 7 years ago from US

hi, i like this one because I love rice! I can try it on thanksgiving here in the US!


littlemama 6 years ago

goya sofrito is a must for almost any dinner dish you can cook.


shjhjk 6 years ago

how much rice and water for like serving 15

people?


fan11909 6 years ago

do you dump the whole can of beans or you take out only the beans? plzzz hurry up and answer bcuz im going to cook it 2nite thanks


DRG Da Real Grinc profile image

DRG Da Real Grinc 6 years ago from All over the USA Author

shjhjk I'm sorry I was so late but if you got the big enough pot for it then it would be 4 cups of rice 6 cups of water.


DRG Da Real Grinc profile image

DRG Da Real Grinc 6 years ago from All over the USA Author

Fan11909 sorry so late but you can add the whole can if you desire a lot of peas in your rice.


SmartAndFun profile image

SmartAndFun 6 years ago from Texas

I'm so happy that we have Goya here in Texas! I can't wait to try this! Thank you for posting this great hub.


ed77burns 5 years ago

Very nice recipe.Try it soon at home.


StarCreate profile image

StarCreate 5 years ago from Spain

Mmmm sounds delicious!


Dot  5 years ago

THANK YOU IM MAKING IT FOR A PARTY


valerie 5 years ago

how much Goya Adobo do I use from the plastic bottle. And is it only two turns and stop stirring when you said, two turns

and lift.


Heidi 4 years ago

i use about the same recipe but i have a few variations. the rice is best cooked in an aluminum pot. i put the oil in the pot first mix all the seasonings with it ( i also add a packet of goya pollo(chicken bullion),then the beans bring it to boil, stir in the rice into the mixture to have it retain best flavor...then ur water,boil till most water evaporates and then cover for additonal 25 min. and any kind of goya beans work, u can even use the corn...yummy!


DRG Da Real Grinc profile image

DRG Da Real Grinc 4 years ago from All over the USA Author

Heidi I wrote it one way but to the tee is how you described it.


Tisha 4 years ago

I can't wait to try it....my rice always comes out mushy.


Missroseboston 3 years ago

love this recipe! It's so good , easy to follow instructions.


DRG Da Real Grinc profile image

DRG Da Real Grinc 3 years ago from All over the USA Author

Thank you Missroseboston, enjoy!

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