Sofrito-Infused Rice with Pigeon Peas

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

A comforting Puerto Rican staple where tender rice absorbs the rich flavors of aromatic sofrito and pigeon peas, simmered to perfection with a hint of smoky paprika. This puerto rican-inspired one pot ready in about 80 minutes pairs long-grain white rice, dried pigeon peas, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 60 min Serves 4 Puerto Rican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse 1 cup dried pigeon peas, then place in a pot with 2 cups chicken broth and 1 bay leaf. Bring to a boil, reduce heat to low, and simmer for 40 minutes until peas are tender.
  2. Step 2: While peas cook, heat 1/2 cup olive oil in a large skillet over medium heat. Add 1 large chopped yellow onion, 2 minced garlic cloves, and 1 chopped green bell pepper. Sauté for 5 minutes until vegetables are soft and fragrant.
  3. Step 3: Add 1 teaspoon ground cumin and 1/4 teaspoon smoked paprika to the skillet, stirring for 1 minute until aromatic.
  4. Step 4: Add 1 cup long-grain white rice to the skillet, stirring to coat. Then add the cooked pigeon peas and 1 cup of their cooking liquid. Stir to combine, and if needed, add up to 1/2 cup additional broth.
  5. Step 5: Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed, checking once to prevent sticking.

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Frequently asked questions

How long does Sofrito-Infused Rice with Pigeon Peas take to make?

Total time is about 80 minutes (20 min prep + 60 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 Sofrito-Infused Rice with 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 Sofrito-Infused Rice with 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 Sofrito-Infused Rice with Pigeon Peas 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 Sofrito-Infused Rice with Pigeon Peas?

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.

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