One-Pot Rice with Pigeon Peas and Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.4 (10 ratings) 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.

Frequently asked questions

How long does One-Pot Rice with Pigeon Peas and Sofrito take to make?

Total time is about 40 minutes (15 min prep + 25 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 Rice with Pigeon Peas and Sofrito?

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 white rice from drying out.

Can I substitute ingredients in One-Pot Rice with Pigeon Peas and Sofrito?

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 Rice with Pigeon Peas and Sofrito for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rice with Pigeon Peas and Sofrito?

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.

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