Best 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.

ARROZ MAMPOSTEAO



Arroz Mamposteao image

This Arroz Mamposteao recipe is a delicious blend of white rice, stewed beans, bacon, onions, peppers and spices creating the most flavorful rice. Perfect side dish for pork chops, steak and chicken.

Provided by @MakeItYours

Number Of Ingredients 27

2 cups cooked white rice
1 cup of Puertorican stewed red beans ((recipe below) or a good can of seasoned beans such as Goya found in the International aisle of supermarket , see notes below)
1 green or red bell pepper (chopped)
1 small onion (chopped)
2-3 garlic cloves (finely minced)
3-5 slices of bacon (cut into small pieces)
2 tbsp soy sauce
3-4 tbsp fresh cilantro (leaves chopped (more for topping))
2 scallions (thinly sliced (more for topping))
1 15 ounce red or pink beans (I like the Goya brand found usually in the Latin section of supermarket)
1 1/4 can full of water (use the same can that beans came in)
4 ounce tomato sauce (any tomato sauce works but I use the Goya brand)
1/2 a green pepper (chopped)
1/2 small onion (chopped)
3 tbsp fresh cilantro
1-2 garlic cloves (finely minced)
1-2 heaping tablespoons of sofrito (*see notes below for finding a prepared version in supermarket or follow my "quick sofrito" recipe below)
half a packet of Sazón with (Coriander and Annatto) Culantro and Achoite (found in International/Latin aisle of supermarket)
half a packet of ham flavor (if you have ham steak, even better, cut into small pieces) (I like the Goya jamón (ham))
1 tbsp oil
salt to taste
1 green bell pepper (rinsed, seeds removed and cut in quarters)
1/2 onion (quartered)
1 roma tomato (rinsed and quartered)
5 garlic cloves (peeled)
1/2 bunch of fresh cilantro
3 tbsp oil

Steps:

  • For a "QUICK" Sofrito recipe
  • Add all ingredients to a chopper or blender and blend until smooth.
  • To preserve, keep in an airtight container in the refrigerator if using in the next few weeks.
  • Otherwise freeze in ice cube trays and then place in a freezer bag after frozen. No need to thaw out before use.
  • Quick Homemade Habichuelas Guisadas or Puertorican Stewed Beans
  • In a saucepan over medium heat, add a tablespoon of oil. Saute onions and peppers for a few minutes until onions start to turn translucent.
  • Add sofrito and saute for about 2 minutes.
  • Add beans, garlic, ham bouillon (or if using ham steak saute for a few minutes), sazón, water and tomato sauce. Let cook for 15 minutes.
  • Add cilantro and salt to taste. Cook for another 15 minutes. Done.
  • Arroz Mamposteao
  • In a skillet over medium heat, saute the bacon until golden brown. Drain some of the excess fat out of the pan but keep some in for flavor.
  • Add peppers and onions and saute until onions are translucent. Add garlic and saute for a minute. Add soy sauce. Stir.
  • Add a cup of the cooked habichuelas guisadas (or seasoned can version). Stir and mix well. Cook for 2-3 minutes.
  • Add rice and stir rice and beans together until no white grains are seen. Add scallions and cilantro and mix. Cook for 10 minutes. Done.
  • Serve with extra scallions and cilantro on top.
  • Serve with fried or baked pork chops, grilled steak, chicken or whatever cut of met your heart desires.
  • Recipe Notes
  • ***Nowadays, it is much easier to find prepared versions of Puerto Rican spices and beans in your supermarket.
  • *If you are using seasoned can beans, try and see if your supermarket has the Goya Brand "Red Beans in Sauce" these come in a 15 ounce red can, that say "Heat and Serve." Usually found in the Latin or International aisle of your supermarket.
  • *Not the blue Goya can, these are used to make homemade beans from scratch.
  • *Sazón can also be found in the Latin/International aisle.
  • *If you're making the "quick" homemade "habichuelas guisadas" you can choose to buy a "premade sofrito" by the Goya brand that comes in a glass jar and the sofrito is red.

Arroz mamposteao is a popular Puerto Rican dish that is made with rice, beans, and a variety of meats and vegetables. This dish is typically served as a main course and is enjoyed by many people around the world. In this article, we will explore the history, ingredients, and variations of arroz mamposteao recipes.

History of Arroz Mamposteao

Arroz mamposteao has its origins in Puerto Rican cuisine but its exact history is not clear. It is said that the dish was created by the slaves who worked on the agricultural plantations in Puerto Rico during the 18th and 19th centuries. The dish is believed to have been created as a way to use up leftover rice and beans and combine them with local ingredients like pork, chicken, and vegetables.

Ingredients in Arroz Mamposteao

Arroz mamposteao is typically made with a variety of ingredients like rice, beans, meats, vegetables, and spices. The most common types of beans used in the dish are red kidney beans and pigeon peas. The meats used in the dish can include chorizo, pork, chicken, and beef. Vegetables like onions, garlic, peppers, and tomatoes are also commonly used. Olive oil, salt, pepper, and adobo seasoning are often used for flavoring the dish.

How to Make Arroz Mamposteao

To make arroz mamposteao, the first step is to cook the rice and beans separately. Once the rice and beans are cooked, they are combined together in a large pot or pan. The meats and vegetables are then cooked separately and added to the rice and bean mixture. The dish is seasoned with spices and cooked until all the flavors have blended together.
Recipe for Arroz Mamposteao
For those who are interested in making arroz mamposteao at home, here is a simple recipe: Ingredients: - 2 cups of cooked white rice - 2 cups of cooked red kidney beans - 1/2 pound of chorizo, sliced - 1/2 pound of pork, diced - 1/2 cup of diced onions - 1/4 cup of diced green peppers - 1/4 cup of diced red peppers - 3 cloves of garlic, minced - 2 tablespoons of olive oil - Salt and pepper to taste - Adobo seasoning to taste Instructions: 1. In a large pot or pan, heat the olive oil over medium-high heat. 2. Add the onions, green and red peppers, and garlic to the pot and cook until the vegetables are soft. 3. Add the chorizo and pork to the pot and cook until the meats are browned. 4. Add the cooked rice and beans to the pot and stir until everything is well combined. 5. Season the dish with salt, pepper, and adobo seasoning to taste. 6. Cook the dish for an additional 5-10 minutes until all the flavors have blended together.

Variations of Arroz Mamposteao

Arroz mamposteao can be made in a variety of ways depending on personal preference and available ingredients. Some people prefer to use different types of beans like black beans or lentils instead of the traditional red kidney beans or pigeon peas. Additionally, some variations of the dish include using different types of meat like chicken or beef instead of pork and chorizo. Vegetables like carrots, corn, and peas can also be added to the dish for extra flavor and nutrition.

Conclusion

In conclusion, arroz mamposteao is a delicious and flavorful dish that is a staple in Puerto Rican cuisine. The dish has a rich history and continues to be enjoyed by people around the world. Whether you prefer the traditional recipe or a variation, arroz mamposteao is a dish that is worth trying out.
Arroz Mamposteao is a Puerto Rican dish that is made with rice, beans, and meat. It is a flavorful and filling meal that is perfect for any occasion. However, making arroz mamposteao can be tricky, especially if you are new to Puerto Rican cooking. In this article, we will provide you with valuable tips to help you make the perfect arroz mamposteao.

Tips for selecting the right type of rice

The first step to making a great arroz mamposteao is selecting the right type of rice. You can use long-grain or medium-grain rice for this dish. However, arborio rice is the most recommended type of rice since it is the same type of rice used in risotto, and it will give your dish a creamy texture. When selecting the rice, you should look for grains that are short and plump, with a pearly sheen. Avoid any rice that has broken grains, as this will affect the texture of your dish.

Soak the rice before cooking

Soaking your rice before cooking will help you achieve a more evenly cooked rice. Soaking the rice for a minimum of 30 minutes before cooking it will also reduce the cooking time, and prevent the rice from clumping. You can soak the rice in clean water or in a mixture of water and coconut milk. The coconut milk will give your dish a delicious and aromatic flavor.

Tips for selecting the right type of beans

You can use any type of beans for this dish, but black beans and red kidney beans are the most popular choices. If you are using dried beans, you should soak them overnight before cooking them. This will reduce the cooking time, and help you achieve a more even texture. If you are using canned beans, you should rinse them thoroughly to remove any excess salt or preservatives.

Aromatics and spices

No Puerto Rican dish is complete without the right combination of aromatics and spices. For arroz mamposteao, the most common aromatics include onions, garlic, cilantro, and culantro. You can also add peppers, such as cubanelle or bell peppers, to add a sweet and tangy flavor to your dish. As for spices, adobo, sazon, and oregano are the most commonly used. These spices will give your dish a bold and flavorful taste.

Cooking the meat

To make the perfect arroz mamposteao, you need to cook the meat to perfection. You can use any type of meat for this dish, but chicken, pork, or chorizo are the most common choices. If you are using chicken or pork, you should season them with adobo, sazon, or oregano, and then brown them in a pan with some oil. Chorizo, on the other hand, does not require browning since it will release its own oils and flavors when you cook it.

Adding the rice and beans

Once the meat is cooked, you can add the rice and beans to the pot. Make sure to stir everything thoroughly to ensure that every grain of rice is coated with the flavors of the meat and beans. You can also add some tomato sauce or sofrito to the pot at this point, to give your dish a richer and more flavorful taste.

Cooking the arroz mamposteao

To cook the arroz mamposteao, you should cover the pot and let it cook on low heat for about 20-25 minutes. Do not stir the rice at this point, as this will break the grains and affect the texture of your dish. After 20-25 minutes, check to see if the rice is cooked. If the rice is still hard, you can add some more liquid, such as water or chicken broth, cover the pot again, and let it cook for another 10-15 minutes.

Resting the arroz mamposteao

Once the rice is cooked, you should remove the pot from the heat and let it rest for about 10-15 minutes. This will help to redistribute the flavors and allow the rice to absorb any excess liquid. After 10-15 minutes, fluff the rice with a fork, and serve hot.

Conclusion

Making arroz mamposteao is easy if you follow these valuable tips. Remember to select the right type of rice and beans, soak the rice before cooking, add the right combination of aromatics and spices, cook the meat to perfection, and let the dish rest before serving. With these tips, you are sure to make the perfect arroz mamposteao every time.

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