Arroz Mamposteao Recipes

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ARROZ MAMPOSTEAO



Arroz Mamposteao image

One of Puerto Rico's staple rice dishes, arroz mamposteao is a combination of bean stew, cooked rice and ripe plantains. It's a popular dish for home cooks since it can be put together in an extremely short amount of time and helps you use any leftover white rice you might have from the day before. Its bright reddish-orange color, topped by the green of the cilantro, is picture-perfect.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

1/2 cup canola oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons sofrito with recao (culantro)
2 tablespoons tomato sauce
2 teaspoons tomato paste
1 packet sazón con achiote (1 1/2 teaspoons)
One 15-ounce can red kidney beans (do not drain)
1/2 ripe plantain, peeled, halved lengthwise and sliced into half-moons
Kosher salt and freshly ground black pepper
3 cups cooked medium-grain white rice (see Cook's Note)
1/2 cup chopped cilantro leaves and stems

Steps:

  • Heat the oil in a large pot over medium high. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften, about 1 minute 30 seconds. Add the sofrito, tomato sauce, tomato paste and sazón and cook, stirring occasionally, until the onions are lightly brown, about 2 minutes. Stir in the plantains, then the beans with their liquid and 1/2 cup water. Season to taste with salt and pepper, reduce the heat to medium low and cook, stirring occasionally, until the flavors meld, about 10 minutes.
  • Reduce the heat to low, add the rice and cook, stirring continuously, until combined and the flavors meld, about 1 minute. Remove from the heat and fold in the cilantro.

ARROZ MAMPOSTEAO



Arroz Mamposteao image

Rice and beans are religion in Puerto Rico, though they're typically prepared separately but served together, several spoonfuls of beans on top of white rice. But mamposteao - easily my favorite name for a Puerto Rican dish - combines the two. It's a preparation intended to make use of leftovers, as it benefits from day-old rice and prepared beans. Traditionally, pork and tomato sauce are added - but, for a more subtle approach to this recipe, bacon fat replaces ham or tocino (fatback) here, giving the dish a smoky richness without any meat. You can prepare this dish from start to finish with fresh rice and fresh beans, but it's not recommended. Think of this as a satisfying way to make use of leftover ingredients that also pairs well with a variety of Puerto Rican dishes.

Provided by Von Diaz

Categories     dinner, weeknight, beans, grains and rice, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 tablespoons bacon fat or olive oil
1/2 cup sofrito
1 teaspoon store-bought or homemade sazón
1 1/2 cups or 1 (15-ounce) can drained, cooked beans, such as kidney, pinto or pink beans
1/2 cup chicken or vegetable broth (or liquid from beans), plus more as needed
2 1/2 cups cooked long- or short-grain white rice
1 teaspoon kosher salt, plus more to taste
Chopped fresh cilantro leaves, for garnish

Steps:

  • In a wide skillet or wok, heat bacon fat over medium-high until just simmering. Add sofrito and sazón, and sauté, stirring frequently, until liquid has evaporated and mixture darkens in color, 4 to 5 minutes.
  • Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes.
  • Add rice and 1 teaspoon salt, and increase heat to high, stirring well to incorporate. If you want a moister rice, simply add more broth.
  • Once rice is fully heated and steaming (about 2 minutes), reduce heat to medium, and press rice gently into the pan, allowing the bottom of the rice to crisp, undisturbed, for about 3 minutes.
  • Fold the bottom of the rice into the top to incorporate. Rice should be compact, but fairly dry. Cook for 3 to 5 minutes longer, stirring once or twice more until it reaches the desired crispness. Season with salt to taste.
  • To serve, scoop into a small rice bowl, press gently, then turn each onto a plate or into a larger bowl. Garnish with cilantro.

SOFRITO



Sofrito image

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories     condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

Steps:

  • In a large food processor or blender, blend the peppers and garlic until smooth.
  • Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

PUERTO RICAN MAMPOSTEAO RICE



Puerto Rican Mamposteao Rice image

A rice that is almost a meal in itself! A nice mixture of rice and beans, you are whisked away to Puerto Rico with this one. This is excellent with any grilled steak or chicken. Enjoy!

Provided by Nif_H

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

2 teaspoons extra virgin olive oil
1/4 cup ham, diced
1 (15 ounce) can pink beans
1 small potato, chopped in 1/2 in cubes
1 cup onion, chopped and divided
1/2 cup green pepper, chopped
2 teaspoons garlic, minced
1/4 cup cilantro, chopped (I like regular ol' parsley)
salt and pepper
1 (15 ounce) can tomato sauce
water
2 teaspoons extra virgin olive oil
2 teaspoons unsalted butter
1/4 cup white wine
2 cups cooked white rice

Steps:

  • BEANS: Heat olive oil in a medium saucepan and add cooked ham. Saute for about 1 minute on medium high heat. Add 1/2 cup onions, green peppers, garlic and cilantro. Cook for about two minutes
  • Add salt and pepper to taste. Add tomato sauce. Keep cooking on medium high for about 1 minute. Add the beans and the potatoes and simmer for about 1 minute stirring frequently. Add the same amount of water using the beans can. Stir, cover and cook on medium low for about 20 minutes. Stir every 3 or 4 minutes. Set aside and let cool for about 5 minutes.
  • MAMPOSTEAO: In a large saucepan, heat 2 teaspoons of olive oil and the unsalted butter. Reduce heat to medium. When the butter has melted add 1/2 cup of onions. Stir until onions are cooked.
  • Add the white wine and stir until the sauce is reduced. Add the rice and stir constantly until all ingredients are hot and mixed. Add about 1 cup of the cooked beans stirring constantly. Add more beans as needed (Not necessarily the whole amount), and keep stirring until you get a nice creamy mix.
  • Serve imediately.

Nutrition Facts : Calories 225.5, Fat 4, SaturatedFat 1.1, Cholesterol 4.8, Sodium 476.6, Carbohydrate 38.7, Fiber 4.7, Sugar 3.6, Protein 8.4

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Top Asked Questions

What is arroz mamposteao?
Watch how to make this recipe. One of Puerto Rico’s staple rice dishes, arroz mamposteao is a combination of bean stew, cooked rice and ripe plantains. It's a popular dish for home cooks since it can be put together in an extremely short amount of time and helps you use any leftover white rice you might have from the day before.
What is mamposteao and how is it made?
Rice and beans are religion in Puerto Rico, though they’re typically prepared separately but served together, several spoonfuls of beans on top of white rice. But mamposteao — easily my favorite name for a Puerto Rican dish — combines the two. It’s a preparation intended to make use of leftovers, as it benefits from day-old rice and prepared beans.
What is the staple rice in Puerto Rico?
There are several staple rice dishes here in Puerto Rico and one that is popular in our house is Arroz Mamposteao; which is basically a combination of bean stew with cooked rice. It’s simply delicious and this version is so easy to make. Cook the white rice using your preferred method and set aside
How do you cook beans and rice with plantains?
Stir in the plantains, then the beans with their liquid and 1/2 cup water. Season to taste with salt and pepper, reduce the heat to medium low and cook, stirring occasionally, until the flavors meld, about 10 minutes. Reduce the heat to low, add the rice and cook, stirring continuously, until combined and the flavors meld, about 1 minute.

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