Rice with Pigeon Peas and Sofrito
A fragrant Puerto Rican classic featuring rice cooked with pigeon peas, aromatic sofrito, and smoky paprika. This puerto rican-inspired one pot ready in about 40 minutes pairs White rice, (15 oz, drained) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rice with Pigeon Peas and Sofrito take to make?
Total time is about 40 minutes (15 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 Rice with Pigeon Peas and Sofrito?
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 white rice from drying out.
Can I substitute ingredients in Rice with Pigeon Peas and Sofrito?
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 Rice with Pigeon Peas and Sofrito for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Rice with Pigeon Peas and Sofrito?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
