ARROZ MAMPOSTEAO
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
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
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
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
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
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.
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