📝 About This Recipe
Arroz Junto, translating literally to 'Rice Together,' is a beloved Puerto Rican classic that marries long-grain rice, tender legumes, and savory smoked meats in a single pot. This vibrant dish is a symphony of Caribbean flavors, powered by a fragrant homemade sofrito and the golden hue of achiote. It is the quintessential family meal, offering a hearty, soul-warming experience that captures the essence of island hospitality in every spoonful.
🥗 Ingredients
The Flavor Base
- 1/2 pound Smoked Ham Steaks (cut into 1/2-inch cubes)
- 4 ounces Salchichón (Summer Sausage) or Chorizo (sliced into half-moons)
- 2 tablespoons Extra Virgin Olive Oil (or achiote oil for extra color)
- 1/2 cup Puerto Rican Sofrito (freshly blended if possible)
The Rice and Legumes
- 3 cups Long-Grain White Rice (rinsed until water runs clear)
- 15 ounces Pink Beans or Pigeon Peas (1 can, drained and rinsed)
- 4 cups Chicken Broth (low sodium)
- 1/2 cup Tomato Sauce (plain canned sauce)
Aromatics and Seasoning
- 1 packet Sazón with Culantro and Achiote (approx. 1.5 teaspoons)
- 1 teaspoon Adobo Seasoning (to taste)
- 2 tablespoons Spanish Olives (Manzanilla) (pitted, with a splash of brine)
- 1 teaspoon Capers (non-pareil)
- 1/2 teaspoon Dried Oregano (preferably Puerto Rican/Mexican variety)
- 1 piece Bay Leaf (dried)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Place a large 'caldero' or heavy-bottomed Dutch oven over medium heat and add the olive oil.
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2
Add the cubed ham and sliced salchichón. Sauté for 5-7 minutes until the edges are crispy and the fat has rendered beautifully.
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3
Lower the heat slightly and stir in the sofrito. Cook for 2-3 minutes until fragrant, being careful not to burn the garlic in the mix.
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4
Stir in the tomato sauce, sazón, adobo, olives, capers, oregano, and the bay leaf. Let this 'recaíto' simmer for 2 minutes to meld the flavors.
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5
Add the drained beans or pigeon peas to the pot, stirring gently to coat them in the aromatic base.
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6
Add the rinsed rice to the pot. Stir well for 1-2 minutes to 'toast' the grains slightly; this ensures the rice stays fluffy and doesn't become mushy.
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7
Pour in the chicken broth and the splash of olive brine. Stir once to distribute everything evenly.
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8
Turn the heat up to medium-high and bring the liquid to a rolling boil.
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9
Allow the rice to cook uncovered until most of the liquid has been absorbed and small 'craters' or steam holes appear on the surface of the rice (about 8-10 minutes).
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10
Give the rice one gentle fold from bottom to top. Do not over-stir, as this releases starch and makes it sticky.
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11
Reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid (you can place a sheet of aluminum foil or a banana leaf under the lid for a tighter seal).
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12
Simmer undisturbed for 20 minutes. Resist the urge to peek!
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13
After 20 minutes, turn off the heat. Let the rice sit, covered, for another 5 minutes to finish steaming.
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14
Remove the lid, discard the bay leaf, and fluff the rice gently with a fork. Garnish with fresh cilantro before serving.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess surface starch for that perfect separate-grain texture. If you love 'pegao' (the crispy rice at the bottom), increase the heat to medium for the last 2-3 minutes of cooking, listening for a slight crackle. For an authentic earthy flavor, use canned 'Gandules' (Pigeon Peas) instead of pink beans. If you don't have homemade sofrito, you can sauté finely chopped onions, bell peppers, garlic, and cilantro, but the fresh blend is a game changer. Ensure your liquid-to-rice ratio is accurate; too much liquid will result in 'amogollao' (soggy) rice.
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory saltiness of the ham. A few slices of ripe avocado on the side add a perfect creamy contrast to the rice. Pair with a simple green salad dressed in a light lime vinaigrette. For a protein boost, serve alongside a crispy fried pork chop (chuleta) or a piece of roasted chicken. An ice-cold Malta or a refreshing glass of lime juice (limonada) is the traditional beverage of choice.