Puerto Rican-Style Yellow Rice with Sofrito and Pigeon Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 25 min Serves 6 Caribbean cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Puerto Rican-Style Yellow Rice with Sofrito and Pigeon Peas take to make?

Total time is about 35 minutes (10 min prep + 25 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 Puerto Rican-Style Yellow Rice with Sofrito and Pigeon Peas?

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 Puerto Rican-Style Yellow Rice with Sofrito and Pigeon Peas?

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 Puerto Rican-Style Yellow Rice with Sofrito and Pigeon Peas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Puerto Rican-Style Yellow Rice with Sofrito and Pigeon Peas vegetarian side?

Yes — this recipe is tagged vegetarian side based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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