Puerto Rican Rice and Beans with Pigeon Peas

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 developed and reviewed.

A vibrant one-pot dish featuring fluffy rice cooked with tender pigeon peas and aromatic sofrito, served with crispy fried plantains for a classic Puerto Rican meal. This Puerto Rican-inspired one-pot recipe, ready in about 65 minutes, pairs dried pigeon peas, long-grain white rice, olive oil 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.

Prep: 20 min Cook: 45 min Serves 4 Puerto Rican cuisine 450 cal/serving

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Ingredients

1 cup, rinsed dried pigeon peas
1 cup long-grain white rice
1/4 cup olive oil
1 medium, finely diced onion
3 cloves, minced garlic
1 small, finely diced green bell pepper
1 small, finely diced tomato
2 cups chicken broth
1 teaspoon adobo seasoning
1 bay leaf
1/2 teaspoon salt
1/2 cup, sliced fried plantains

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Instructions

Step 1: In a large pot, combine 1 cup rinsed dried pigeon peas, 1 cup long-grain white rice, 1/4 cup olive oil, 1 medium onion finely diced, 3 cloves garlic minced, 1 green bell pepper finely diced, and 1 small tomato finely diced. Sauté over medium heat for 5 minutes until vegetables are softened and fragrant.
Step 2: Add 2 cups chicken broth, 1 teaspoon adobo seasoning, 1 bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.
Step 3: Remove bay leaf, fluff rice with a fork, and adjust salt to taste. Serve immediately with 1/2 cup fried plantains on the side for a crispy contrast.