Slow-Cooked Rice with Pigeon Peas and Smoked Ham
Fluffy rice simmered with tender pigeon peas and smoky ham, a comforting Puerto Rican home-cooking classic. This puerto rican-inspired one pot ready in about 40 minutes pairs long-grain rice, (15 oz), drained and rinsed pigeon peas, diced smoked ham for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cup long-grain rice
- 1 can (15 oz), drained and rinsed pigeon peas
- 6 oz, diced smoked ham
- 1/2 cup, finely chopped onion
- 2 cloves, minced garlic
- 1/2 cup, diced tomato
- 2 cups chicken broth
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup finely chopped onion and 1 tsp minced garlic, and cook for 3 minutes until softened.
- Step 2: Add 1/2 cup diced tomato and cook for 2 minutes until broken down.
- Step 3: Stir in 1 cup long-grain rice, 1 can drained pigeon peas, and 6 oz diced smoked ham. Cook for 1 minute, stirring constantly.
- Step 4: Add 2 cups chicken broth, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper to the pot.
- Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
- Step 6: Remove the bay leaf and fluff the rice with a fork before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Rice with Pigeon Peas and Smoked Ham 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 Slow-Cooked Rice with Pigeon Peas and Smoked Ham?
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 rice from drying out.
Can I substitute ingredients in Slow-Cooked Rice with Pigeon Peas and Smoked Ham?
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 Slow-Cooked Rice with Pigeon Peas and Smoked Ham 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 Slow-Cooked Rice with Pigeon Peas and Smoked Ham?
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
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
