Recipe featured in the May 2025 issue of Our State. Read more about Christopher Prieto and how his mother shaped his passion for cooking.
To make this dish, Christopher Prieto uses a caldero, a cast-aluminum pot similar to a Dutch oven. Prieto says that in Puerto Rico, the rice pot is added back to the heat “when the man of the house comes home,” creating a crusty bottom: “Only the father gets the crunchy bits.” You can also add diced cured sausage at the end, stirring the oily fat into the rice as it sits off the heat for a few minutes.
Yield: 6 servings.
1 pound bacon, cut into pieces
2 cups thinly sliced onions
4 cups beef broth
2 cups water
4 cups medium-grain rice
Chives or scallions (for garnish)
In a caldero or large Dutch oven on medium-high heat, add the bacon and let it render for 6-8 minutes.
Once the bacon renders down, remove with a slotted spoon and set aside. Add the onion to the remaining bacon fat and cook for 2 minutes.
Deglaze pan with beef broth and water, and scrape the bottom of the pot with a wooden spoon. Add rice and mix well.
Bring to a boil, for 5 minutes. Reduce heat to low and cover the pot.
Cook, covered, for 20 minutes. Uncover and turn rice with wooden spoon. Taste a small bit to see if it’s fluffy. If rice is still crunchy or hard, add 2 tablespoons of water to the rice, cover, and cook for 10 minutes longer.
Once the rice is completely fluffy, remove the lid and stir in crispy cooked bacon. Serve garnished with chives or scallions.
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