Pigeon Pea and Tomato Rice with Smoked Paprika
A fragrant rice dish featuring pigeon peas, tomatoes, and a subtle smoky paprika depth, perfect for weeknight dining. This Puerto Rican-inspired vegetarian recipe, ready in about 30 minutes, pairs long-grain white rice, pigeon peas, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 cup long-grain white rice
- 1 can (15 oz), drained pigeon peas
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1/4 cup, finely chopped onion
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 3 minutes until translucent.
- Step 2: Stir in diced tomatoes and cook for 2 minutes until they break down into a sauce.
- Step 3: Add rice, smoked paprika, salt, and pigeon peas to the saucepan. Stir for 1 minute until rice is coated and fragrant.
- Step 4: Pour in chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 18 minutes until rice is tender and liquid absorbed. Remove from heat, let rest for 5 minutes, then fluff with a fork.
