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