Stewed Rice with Pigeon Peas and Olives
A classic Puerto Rican dish featuring fluffy rice cooked with tender pigeon peas and briny green olives, seasoned with garlic and a touch of sofrito. This puerto rican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs Long-grain rice, Pigeon peas (canned, drained), Green olives (pitted) 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
- 1.5 cups Long-grain rice
- 1 cup Pigeon peas (canned, drained)
- 1/2 cup Green olives (pitted)
- 1/2 medium Onion, diced
- 1/4 medium Bell pepper, diced
- 2 cloves Garlic, minced
- 1/2 medium Tomato, diced
- 2 cups Vegetable broth
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp, chopped Cilantro
Instructions
- Step 1: In a medium saucepan, heat 1 tbsp olive oil over medium heat; add the diced onion, bell pepper, and minced garlic, and cook for 4-5 minutes until softened. Add the diced tomato and cook for another 2 minutes until the tomato breaks down.
- Step 2: Stir in the drained pigeon peas, 2 cups vegetable broth, 1.5 cups rinsed long-grain rice, 1/2 cup pitted green olives, 1/2 tsp salt, and 1/4 tsp black pepper; bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
- Step 3: Remove from heat and let rest, covered, for 5 minutes; fluff with a fork and sprinkle with 1 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Rice with Pigeon Peas and Olives 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 Stewed Rice with Pigeon Peas and Olives?
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 Stewed Rice with Pigeon Peas and Olives?
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 Stewed Rice with Pigeon Peas and Olives 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.
Is Stewed Rice with Pigeon Peas and Olives vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
