Popular Puerto Rican Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A fragrant, flavorful rice dish with pigeon peas and sofrito, inspired by Puerto Rican culinary traditions. This puerto rican-inspired rice & grains ready in about 70 minutes pairs long-grain rice, pigeon peas (gandules), medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1/2 cups long-grain rice
• 1 cup pigeon peas (gandules)
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1/2 cup tomato sauce
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 medium diced green bell pepper, and 2 stalks diced celery. Sauté for 5-7 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic. Add 1/2 cup tomato sauce and 1 tsp salt, stirring to combine.
3. Step 3: Add 1 1/2 cups long-grain rice, 1 cup pigeon peas, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.
4. Step 4: Stir in 1/2 tsp black pepper and 1/2 cup reserved cooking liquid if needed for desired consistency. Let rest for 5 minutes before serving.