Sofrito-Simmered Rice with Pigeon Peas and Pork

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory one-pot dish featuring rice cooked with pigeon peas, aromatic sofrito, and tender pork, evoking the heart of Puerto Rican home cooking. This puerto rican-inspired one pot ready in about 45 minutes pairs Uncooked white rice, finely chopped Onion, finely chopped Green bell pepper 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.

Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup chopped onion, 1/4 cup chopped green bell pepper, and 2 minced garlic cloves, and cook for 5 minutes until softened and fragrant.
  2. Step 2: Add 1/2 pound cubed pork shoulder to the pot and cook for 3 minutes, stirring occasionally, until browned on all sides.
  3. Step 3: Stir in 1 cup uncooked rice, 1/2 tsp cumin, 1/2 tsp dried oregano, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute, stirring constantly.
  4. Step 4: Add 1 (15-ounce) can drained pigeon peas and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and liquid is absorbed.
  5. Step 5: Remove bay leaf and fluff rice with a fork before serving.

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Frequently asked questions

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

Total time is about 45 minutes (20 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 Sofrito-Simmered Rice with Pigeon Peas and 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 uncooked white rice from drying out.

Can I substitute ingredients in Sofrito-Simmered Rice with Pigeon Peas and 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-Simmered Rice with Pigeon Peas and 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-Simmered Rice with Pigeon Peas and 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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