Rice with Spam

Ingredients

• 15 ml (1 tablespoon)oil
• 1 can, about 340 g (12 oz)luncheon meat
• 30 ml (2 tablespoons)sofrito
• 30 ml (2 tablespoons)tomato sauce
• 590 ml (2½ cups)water
• 7.5 ml (1½ teaspoons)sazón seasoning
• 7.5 ml (1½ teaspoons)adobo seasoning
• 7.5 ml (1½ teaspoons)chicken bouillon
• 380 g (2 cups)medium-grain rice

Instructions

1. 1

   Brown the meat

   Cut the luncheon meat into 2.5 cm cubes. Heat the oil in a caldero or heavy pot over high heat, then sauté the meat for 5 minutes, stirring so it does not stick or burn.

2. 2

   Season the rice

   Add the sofrito and tomato sauce and sauté for 2 minutes. Pour in the water and add the sazón, adobo and chicken bouillon. When the water begins to boil, add the rice, stir and cover. Cook for 8 minutes, or until most of the liquid has evaporated.

3. 3

   Finish cooking

   Once the liquid has evaporated, stir the rice and mound it into a dome in the middle of the pot. Reduce the heat to medium, cover and cook for a further 25 minutes.

What is Puerto Rican rice with Spam?

This is a Puerto Rican-style rice dish cooked in a caldero, a heavy pot often used for rice dishes. Luncheon meat is browned, then cooked with sofrito, tomato sauce and seasoned rice.

The method builds flavour in the same pot and finishes with the rice covered, so it can cook through after the first simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 19g protein, 98g carbs, 27g fat.

The rice supplies most of the carbohydrates, while the oil and luncheon meat contribute much of the fat; the meat also provides protein. Balance a serving with a generous side of vegetables or salad.

The flavour base

Sofrito: this aromatic mixture gives the dish its savoury foundation. Sauté it briefly with the tomato sauce before adding the liquid.

Seasonings: sazón, adobo and chicken bouillon season the cooking water. As they can vary in saltiness, use the stated amounts and avoid adding extra salt before tasting.

Brown the luncheon meat

Even cubes: cut the meat into roughly 2.5 cm pieces so they brown at a similar rate. Stir as it cooks to stop the cubes catching on the bottom of the pot.

Good colour: keep the heat high for the stated 5 minutes, watching closely so the meat browns without burning.

Watch the liquid

First stage: after adding the rice, cook covered for 8 minutes, until most of the liquid has evaporated. The surface should look much less wet before you move on.

Final stage: mound the rice in the centre, cover the pot and reduce the heat to medium for 25 minutes. Keep the lid on during this stage so the rice can finish cooking in the trapped steam.

Why medium-grain rice works

Medium-grain rice gives the finished dish a cohesive texture that works well with the small pieces of luncheon meat. Measure the rice and water carefully to keep the balance close to the recipe.

Stir after adding the rice, then follow the method’s instruction to move it into a mound once most of the liquid has gone.

How to serve it

The seasoned rice and luncheon meat are filling enough to serve as a meal on their own. For a more varied plate, pair a portion with a simple salad or cooked vegetables.

Serve soon after cooking, while the rice is hot and the browned meat is still distinct in the dish.

Recipe notes & tips

• Use a heavy pot or caldero to help the rice cook evenly.
• Cut the luncheon meat into similarly sized cubes for consistent browning.
• Stir the meat as it browns so it does not stick to the pot.
• Let most of the liquid evaporate before shaping the rice into a mound.
• Keep the lid on during the final 25 minutes of cooking.

Variations

• Add vegetables: stir in peas or diced peppers with the sofrito.
• Use another rice: choose a different rice variety, but expect the texture and cooking time to change.
• Make it spicier: add a little chilli with the sofrito.
• Add herbs: finish with chopped coriander or parsley at serving time.

Common mistakes to avoid

• Burning the meat: stir frequently and watch it closely over high heat.
• Adding rice too early: wait until the water begins to boil before adding it.
• Leaving excess liquid: cook until most has evaporated before forming the mound.
• Lifting the lid repeatedly: keep it covered during the final cooking stage.
• Using a very small pot: choose a heavy pot with enough room to stir and mound the rice.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions