1 . What is the most popular Puerto Rican lunch dish?

Arroz con gandules with pernil is one of the most beloved Puerto Rican lunch dishes, often served during holidays and gatherings.

2 . Can I make Puerto Rican recipes without sofrito?

You can, but sofrito is the foundation of many dishes. If you don’t have it, substitute with a mix of garlic, onions, and bell peppers.

3 . Are there any vegetarian Puerto Rican dishes?

Yes! Many dishes like arroz con habichuelas (rice and beans) and tostones are naturally vegetarian. You can also substitute meats with plant-based proteins.

How to Make the Best Puerto Rican Lunch Recipes from Scratch

Name: How to Make the Best Puerto Rican Lunch Recipes from Scratch
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Puerto Rican
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tbsp olive oil; 1 tsp adobo seasoning; 1 tsp garlic powder; ½ tsp black pepper; ½ tsp oregano; ½ tsp smoked paprika; 2 tbsp olive oil; ½ cup sofrito (blend of onion, garlic, bell pepper, cilantro, and tomatoes); 2 cups long-grain rice, rinsed; 3 ½ cups chicken broth; 1 tsp sazon seasoning (with annatto); ½ tsp cumin; ½ tsp salt; 1 bay leaf; ½ cup green olives (optional); ½ cup frozen peas (optional)

Description

Discover the rich flavors of Puerto Rican cuisine with these homemade lunch recipes made from scratch. From Arroz con Pollo (Chicken & Rice) to Mofongo (Garlic Mashed Plantains), these dishes capture the island’s vibrant and bold flavors. Perfect for a hearty and satisfying lunch, these recipes use traditional ingredients like sofrito, plantains, and adobo seasoning to bring authentic Puerto Rican taste to your kitchen.

Ingredients

Scale

For the Chicken Marinade:

4 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp adobo seasoning
1 tsp garlic powder
½ tsp black pepper
½ tsp oregano
½ tsp smoked paprika

For the Rice:

2 tbsp olive oil
½ cup sofrito (blend of onion, garlic, bell pepper, cilantro, and tomatoes)
2 cups long-grain rice, rinsed
3 ½ cups chicken broth
1 tsp sazon seasoning (with annatto)
½ tsp cumin
½ tsp salt
1 bay leaf
½ cup green olives (optional)
½ cup frozen peas (optional)

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Instructions

Marinate the Chicken:
- Rub chicken thighs with olive oil, adobo, garlic powder, black pepper, oregano, and paprika.
- Let it marinate for at least 30 minutes (overnight for deeper flavor).
Sear the Chicken:
- Heat 2 tbsp olive oil in a large pan over medium heat.
- Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
Cook the Rice:
- In the same pan, add sofrito and sauté for 2–3 minutes until fragrant.
- Stir in rice, sazon, cumin, and salt; mix well.
- Pour in chicken broth, add the bay leaf, green olives, and peas, then bring to a simmer.
Combine & Cook:
- Nestle the seared chicken back into the rice.
- Cover and reduce heat to low. Let it cook for 25–30 minutes, or until rice is fully cooked and fluffy.
Serve & Enjoy:
- Fluff the rice with a fork, remove the bay leaf, and serve warm!

Notes

For Extra Flavor: Marinate chicken overnight in the fridge.
Vegetarian Option: Swap chicken for sautéed mushrooms or tofu.
Serving Suggestion: Pair with tostones (fried plantains) or a fresh salad.
Storage: Keeps well in the fridge for up to 3 days; reheat with a splash of broth.

Prep Time: 10 minutes (plus marinating time)
Cook Time: 35 minutes
Category: Lunch
Method: One-Pot Cooking
Cuisine: Puerto Rican

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg