Puerto Rican-Style Yellow Rice with Sofrito and Pigeon Peas

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fragrant yellow rice dish infused with traditional Puerto Rican sofrito and hearty pigeon peas, a staple side for many island meals. This Caribbean-inspired rice and grain recipe (vegetarian side), ready in about 35 minutes, pairs long grain white rice, sofrito, pigeon peas (canned or cooked) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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

• 2 cups long grain white rice
• 1 cup sofrito
• 1 cup pigeon peas (canned or cooked)
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 cup sofrito and sauté for 3-4 minutes until fragrant and slightly softened.
2. Step 2: Stir in 2 cups long grain white rice and 1 tsp ground turmeric, stirring for 2 minutes to toast the rice and evenly coat with the sofrito and turmeric.
3. Step 3: Pour in 4 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Stir in 1 cup pigeon peas, then bring to a boil over high heat.
4. Step 4: Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.