One-Pot Rice with Pigeon Peas and Sofrito

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, aromatic rice dish simmered with tender pigeon peas and a homemade sofrito base, perfect for a hearty, no-fuss meal. This Puerto Rican-inspired one-pot recipe, ready in about 40 minutes, pairs white rice, pigeon peas, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown diced pork shoulder for 5 minutes until golden, then remove and set aside.
  2. Step 2: Add sofrito to the pot and cook for 3 minutes, stirring constantly until fragrant and oil separates.
  3. Step 3: Stir in rice, drained pigeon peas, 2.5 cups chicken broth, 1 tsp salt, and 1/2 tsp dried oregano. Bring to a simmer, cover, reduce heat to low, and cook for 20 minutes until rice is tender and liquid absorbed. Let rest 5 minutes before serving.

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