Sofrito-Infused Pigeon Pea Rice

Recipe Collection: Dinner

Sofrito-Infused Pigeon Pea Rice Medley brings vibrant flavors to your table with a vegetarian Latin dish that combines the aromatic essence of sofrito with nutritious pigeon peas and wholesome brown rice. This comforting meal is perfect for family gatherings or weeknight dinners, offering a delightful blend of textures and tastes.

With its rich flavor profile, this dish is versatile enough to serve as a main course or a side, complementing grilled meats or fresh salads beautifully. You can easily find this recipe on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists make meal planning a breeze. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious meal today!

Overview

This Sofrito-Infused Pigeon Pea Rice Delight is a flavorful Latin dish that combines the aromatic base of sofrito with hearty pigeon peas and brown rice. It's a comforting and satisfying meal perfect for any occasion.

Diet Type

Vegetarian

Allergies

None

Cuisine

Latin

Serving Size: 12

Cooking Time: 45 minutes

Ingredients

• 2 Green bell peppers, divided
• 1 Medium onion, minced
• 6 Cloves garlic, minced
• 1 Bunch cilantro, torn
• 3 Tablespoons (tbsp) olive oil
• 15 Ounces (oz) can tomato sauce
• 0.25 Ounces (oz) package Spanish seasoning
• 3 Cups uncooked brown rice
• 30 Ounces (oz) cans pigeon peas, drained
• 6 Cups boiling water

Steps

1. Place the green bell peppers, onion, garlic, and cilantro in a blender or food processor and puree to create a sofrito. This mixture can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
2. In an 8-quart saucepan, heat 3 tablespoons of olive oil and add 6 tablespoons of the prepared sofrito. Cook for 3 to 4 minutes to release the flavors.
3. Add the can of tomato sauce and the Spanish seasoning packet to the saucepan, mixing well. Stir in the brown rice until it is well coated with the mixture.
4. Add the drained pigeon peas and boiling water to the saucepan. Cover the pot with aluminum foil and a lid. Reduce the heat to a simmer and cook for 45 minutes or until the rice is tender.

Enjoy your Sofrito-Infused Pigeon Pea Rice Delight!