Puerto Rican Rice with Pigeon Peas

  • Yield:

    4 servings

  • Total Time:

    40 mins

  • Prep Time:

    10 mins

  • Cook Time:

    30 mins


  • 2 tablespoons Mazola® Corn Oil, divided
  • 2 tablespoons minced garlic
  • ½ cup sofrito
  • 1 chicken bouillon cube
  • 1 teaspoon salt
  • ¼ teaspoon oregano
  • 1 tablespoon all-purpose seasoning
  • 1 15-ounce can of pigeon peas with its liquid
  • 3 cups water
  • 2 cups long grain rice, washed


  1. Wash rice by adding water to it in a bowl, stirring it around and draining the water out.
  2. In a large pot add Mazola® Corn Oil over medium high heat and cover.
  3. Once oil is hot, add the garlic.
  4. Heat for about 30 seconds while stirring.
  5. Cook, stirring for about another minute.
  6. Add rice, chicken bouillon cube, salt, oregano, and all-purpose seasoning (adjust to taste if needed). Mix well and really get that flavor in, let it simmer.
  7. Add the pigeon peas (with liquid) and water.
  8. Bring to a boil. Allow the water to evaporate.
  9. Once water is about 80% evaporated, add a second tablespoon of Mazola® Corn Oil and mix. Cover and reduce heat to low to simmer.
  10. Cook for about 25 minutes.
  11. Once cooked, serve it up!
  12. Recipe by Dalina Soto @your.latina.nutritionist