Sofrito-Simmered Rice with Pigeon Peas and Pork

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 45 minutes, pairs Uncooked white rice, Pigeon peas, Pork shoulder 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

1 cup Uncooked white rice
1 (15-ounce) can, drained and rinsed Pigeon peas
1/2 pound, cut into 1/2-inch cubes Pork shoulder
1/2 cup, finely chopped Onion
1/4 cup, finely chopped Green bell pepper
2 cloves, minced Garlic
2 tbsp Olive oil
2 cups Chicken broth
1/2 tsp Cumin
1/2 tsp Dried oregano
1 Bay leaf
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

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.
Step 2: Add 1/2 pound cubed pork shoulder to the pot and cook for 3 minutes, stirring occasionally, until browned on all sides.
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.
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.
Step 5: Remove bay leaf and fluff rice with a fork before serving.