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 ready in about 30 minutes pairs long-grain white rice, (15 oz), drained 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pigeon Pea and Tomato Rice with Smoked Paprika take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pigeon Pea and Tomato Rice with Smoked Paprika?
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 long-grain white rice from drying out.
Can I substitute ingredients in Pigeon Pea and Tomato Rice with Smoked Paprika?
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 Pigeon Pea and Tomato Rice with Smoked Paprika 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 Pigeon Pea and Tomato Rice with Smoked Paprika?
Puerto Rican vegetarian 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
