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DRG's Spanish Rice Recipe - Cooking With Goya

Updated on April 5, 2016

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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    • DRG Da Real Grinc profile image

      Felix J Hernandez 4 years ago from All over the USA

      Thank you Missroseboston, enjoy!

    • profile image

      Missroseboston 4 years ago

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

    • profile image

      Tisha 6 years ago

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

    • DRG Da Real Grinc profile image

      Felix J Hernandez 6 years ago from All over the USA

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

    • profile image

      Heidi 6 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!

    • profile image

      valerie 6 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.

    • profile image

      Dot  6 years ago


    • StarCreate profile image

      StarCreate 7 years ago from Spain

      Mmmm sounds delicious!

    • profile image

      ed77burns 7 years ago

      Very nice recipe.Try it soon at home.

    • SmartAndFun profile image

      SmartAndFun 7 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.

    • DRG Da Real Grinc profile image

      Felix J Hernandez 7 years ago from All over the USA

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

    • DRG Da Real Grinc profile image

      Felix J Hernandez 7 years ago from All over the USA

      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.

    • profile image

      fan11909 7 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

    • profile image

      shjhjk 7 years ago

      how much rice and water for like serving 15


    • profile image

      littlemama 8 years ago

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

    • prettydarkhorse profile image

      prettydarkhorse 8 years ago from US

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

    • profile image

      Brittni 8 years ago

      im about to try this positive it'll be delicious

    • profile image

      Kristene K 8 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.

    • Peggy W profile image

      Peggy Woods 8 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.

    • DRG Da Real Grinc profile image

      Felix J Hernandez 8 years ago from All over the USA

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

    • jim10 profile image

      jim10 8 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.