One-Pot Beef and Pigeon Peas Rice
A fragrant rice dish cooked with tender beef, pigeon peas, and aromatic sofrito, simmered to perfection in a single pot. This puerto rican-inspired one pot ready in about 80 minutes pairs cut into 1-inch cubes beef chuck, short-grain rice, (15 oz), drained pigeon peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.2 lbs, cut into 1-inch cubes beef chuck
- 1.5 cups short-grain rice
- 1 can (15 oz), drained pigeon peas
- 3 tbsp sofrito
- 2 cups chicken stock
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tsp dried oregano
- 1/2 tsp cumin
- 2 bay leaves
Instructions
- Step 1: Pat 1.2 lbs beef chuck (cut into 1-inch cubes) dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in a large Dutch oven over medium-high heat, then sear beef in batches for 3 minutes per side until browned, transferring to a plate.
- Step 2: In the same pot, add 3 tbsp sofrito and 1 diced medium onion. Cook for 5 minutes until onion softens, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Return the seared beef to the pot, add 1.5 cups short-grain rice, 2 cups chicken stock, 1 can pigeon peas (drained), 1 tsp dried oregano, 1/2 tsp cumin, and 2 bay leaves.
- Step 4: Stir to combine, bring to a gentle boil, then reduce heat to low, cover, and simmer for 35 minutes until rice is tender and liquid is absorbed, stirring once halfway.
- Step 5: Discard bay leaves and fluff rice with a fork. Serve hot, garnished with extra sofrito if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Beef and Pigeon Peas Rice take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Beef and Pigeon Peas Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.
Can I substitute ingredients in One-Pot Beef and Pigeon Peas Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Beef and Pigeon Peas Rice for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Beef and Pigeon Peas Rice?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Easy one-pot meal that my family loved. Will make again!
- ★★★★★
This dish brought back memories of my abuela's cooking! The pigeon peas were perfectly tender.
- ★★★★☆
The beef was a bit tough, and the rice needed more seasoning.
