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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
