Sofrito-Infused Rice with Pigeon Peas and Smoked Pork

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

A comforting Puerto Rican classic featuring tender rice cooked with savory pigeon peas, smoky pork, and aromatic sofrito base. This puerto rican-inspired one pot ready in about 60 minutes pairs long-grain white rice, pigeon peas, smoked pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 40 min Serves 4 Puerto Rican cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup finely chopped onion, 3 minced garlic cloves, 1/2 cup finely chopped green bell pepper, and 1/2 cup finely chopped red bell pepper. Sauté for 5 minutes until softened and fragrant, stirring occasionally.
  2. Step 2: Add 1 lb smoked pork shoulder cubes and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
  3. Step 3: Stir in 1 cup soaked and drained pigeon peas, 1 cup long-grain white rice, 2 tsp adobo seasoning, 1 bay leaf, and 2 cups chicken broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed, stirring once halfway through.
  5. Step 5: Remove bay leaf and stir in 1/4 cup chopped fresh cilantro. Let rest, covered, for 5 minutes before serving.

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Frequently asked questions

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

Total time is about 60 minutes (20 min prep + 40 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 and Smoked Pork?

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 and Smoked Pork?

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 and Smoked Pork 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 and Smoked Pork?

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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