Stewed Rice with Pigeon Peas and Olives

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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 developed and reviewed.

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 recipe, 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.

Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 350 cal/serving

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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

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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.