Rice with Pigeon Peas and Sofrito

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 fragrant Puerto Rican classic featuring rice cooked with pigeon peas, aromatic sofrito, and smoky paprika. This Puerto Rican-inspired one-pot recipe, ready in about 40 minutes, pairs White rice, Pigeon peas, Sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 cups White rice
1 can (15 oz, drained) Pigeon peas
1/2 cup Sofrito
2 cups Chicken broth
1/2 tsp Smoked paprika
1/2 cup, diced Onion
2 cloves, minced Garlic
1/4 cup, diced Bell pepper
1/2 cup, diced Tomato
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion, 2 minced garlic cloves, 1/4 cup diced bell pepper, and 1/2 cup diced tomato. Sauté for 5 minutes until softened and fragrant.
Step 2: Stir in 1/2 cup pre-made sofrito, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until flavors meld.
Step 3: Add 1.5 cups white rice and stir for 1 minute to coat in oil. Pour in 2 cups chicken broth and 1 can (15 oz) drained pigeon peas.
Step 4: Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.