Arroz Mamposteao

Arroz Mamposteao is a very popular rice dish in Puerto Rico for leftover white rice and stewed beans.   In Puerto Rico, we consume rice and beans almost on a daily basis.  Therefore, when you have leftover white rice and stewed beans, you can combine these two main ingredients along with other herbs and vegetables to create another tasty rice dish.   The stewed pink beans are normally the preferred beans.   Some individuals will add small chunks of fried sweet plantains to this dish for a subtle taste of sweetness.

While visiting many restaurants in Puerto Rico,  the Arroz Mamposteao was mainly listed on their menu as a side order to accompany your favorite meat or fish.   However, it can also be served as a complete meal.  This delicious rice dish can be prepared with freshly made White Rice and Stewed Beans.  You can also purchase seasoned canned beans if you don’t want to stew your beans.

The Two Main Ingredients for Arroz Mamposteao!

The two main ingredients are:  cooked white rice and stewed pink beans.  The stewed beans is prepared with sofrito made with culantro (recao), lean ham and chunks of Caribbean pumpkin.  I cook my white rice, using the long grain.

Note:  Any leftover rice and beans should be consumed within 2 to 3 days of refrigeration.

Sautéing the Herbs and Vegetables!

In a 4-quart saucepan (caldero), pour 2 tablespoons of Annatto Oil over medium heat.  Annatto oil is mainly used to add color to our cuisine.

Note:  You can, however, pour 2 tablespoons of oil along with 1 or 2 seasoning envelopes with coriander and annatto into saucepan instead of annatto oil.  If you don’t want to use the seasoning envelopes, then create your own Special Blend of Seasonings.

While the annatto oil is heating, let’s cut a few sprigs of cilantro.

Once the oil is heated, add the following ingredients:  ¼ cup chopped red bell pepper, ¼ cup chopped green bell pepper and 3 minced garlic cloves.

Continue with adding ¼ cup chopped yellow onions and 3 sprigs of freshly chopped cilantro.

Stir all the ingredients until well blended.  Sauté the herbs and vegetables for approximately 4 to 5 minutes, stirring occasionally.

We just finished sautèing all the herbs and vegetables.

Adding Cooked Ham!

We now add 2 ounces of cooked ham.  This is optional.  I normally bake a big ham with honey and brown sugar.   Any leftover ham, I cut into small chunks and freeze them to use later for my stewed beans, soups or rice.

Lastly, stir the cooked ham to combine with the sautéed herbs and vegetables and heat for approximately 1 to 2 minutes.

Combining the Cooked White Rice and Stewed Beans – Arroz Mamposteao!

Add 2 cups of cooked white rice to the saucepan.  Since the white rice is only seasoned with salt, mix the rice together with the sautéed vegetables to absorb the flavors.

The rice is completely mixed with the sautéed vegetables.

Using a ladle,  add 1 cup of stewed beans with liquid.   Since the ladle holds at least ½ cup, you will need to scoop 2 ladles of the stewed beans.

Note:  Add the chunks of pumpkin from the beans.

Stir until the rice and beans are well blended.   The rice should be moist but not mushy. 

Note:  If the rice is still not moist, then add several more tablespoons of the bean sauce until it has the right consistency.

The rice has the right consistency after mixing together the rice and beans.  Therefore, cover saucepan with lid and cook for at least 3 to 5 minutes.

After 3 minutes of cooking, the rice and beans combination does not appear dry or mushy.   In fact, it is moist with a beautiful orange color.   The Arroz Mamposteao is ready.

Scoop the rice into a small bowl, pressing gently and then Invert the bowl onto a plate, releasing the rice.   Garnish the rice on top with cilantro or chopped cilantro.   The Arroz Mamposteao is served as a side dish to accompany your favorite meat or fish.   It can also be served as a complete meal. 

Click on the button below to watch my YouTube Video on How to Prepare Arroz Mamposteao!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

Arroz Mamposteao

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★★★★★

5 from 1 reviews

• Author: Aida's Kitchen®
• Prep Time: 5 Minutes
• Cook Time: 10 Minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x

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Description

Arroz Mamposteao is a very popular rice dish in Puerto Rico for leftover white rice and stewed beans.  Many restaurants list Arroz Mamposteao on their menu as a side dish to accompany your favorite meat or fish.

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Scale 1x2x3x

Ingredients

• 2 cups cooked white rice
• 1 cup cooked stewed pink beans or seasoned canned beans
• 2 tablespoons annatto oil or 2 seasoning envelopes with coriander and annatto
• ¼ cup chopped red bell peppers
• ¼ cup chopped green bell peppers
• 3 minced garlic cloves
• ¼ cup chopped yellow onions
• 3 sprigs chopped cilantro
• 2 ounces cooked ham (optional)

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Instructions

1.  Heat annatto oil in a 4-quart saucepan over medium heat.
2. Place the green peppers, red peppers, onions, garlic and cilantro into saucepan.  Stir all the ingredients until well blended and sauté for 4 to 5 minutes.
3. Add 2 ounces of ham.  This is optional.  Stir the ham into the sautéed vegetables and heat for approximately 1 to 2 minutes.
4. Add cooked white rice into saucepan and mix white rice well into the sautéed ingredients.
5. Scoop approximately 1 cup of stewed pink beans with liquid into saucepan, using a ladle.  Stir until the rice and beans are well blended.
6. After mixing the rice and beans, pour more bean sauce if the rice is not moist.  The rice should be moist but not mushy.
7. Cover saucepan with lid and cook for 3 to 5 minutes over medium heat.
8. Serve as a complete meal or with your favorite meat or fish.

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Notes

If using seasoning envelopes, mix with 2 tablespoons of extra virgin olive oil.   In our culture, we usually keep a jar of annatto oil stored in the pantry.

• Category: Rice and Beans
• Method: Cooking
• Cuisine: Puerto Rican

Keywords: Rice and Beans, Arroz Mamposteao

Nutritional Facts Disclaimer