Slow-Cooked Pigeon Peas Rice with Pork Shoulder

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender pork shoulder simmered with aromatic sofrito and pigeon peas, creating a deeply flavorful base for fluffy rice that's perfect for a comforting weeknight meal. This Puerto Rican-inspired one-pot recipe, ready in about 115 minutes, pairs pork shoulder, dried pigeon peas, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lbs pork shoulder
• 1 cup dried pigeon peas
• 2 cups long-grain white rice
• 1 large onion
• 3 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 2 tbsp olive oil
• 1 tbsp adobo seasoning
• 1 tsp ground cumin
• 2 bay leaves
• 4 cups chicken broth
• 1/2 tsp salt
• 2 tbsp fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs pork shoulder cubes and cook until browned on all sides, about 5-7 minutes.
2. Step 2: Add 1 large diced onion, 3 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup dried pigeon peas, 1 tbsp adobo seasoning, and 1 tsp ground cumin. Cook for 1 minute until aromatic.
4. Step 4: Return browned pork to pot. Add 4 cups chicken broth, 2 bay leaves, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Step 5: Stir in 2 cups long-grain white rice. Cover and simmer for 30 minutes, or until rice is tender and liquid is absorbed.
6. Step 6: Discard bay leaves. Stir in 2 tbsp fresh cilantro. Serve immediately.