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Arroz mamposteao

Name: Arroz mamposteao
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: PR
Ingredients: 100 g bacon, chopped; 1 tbsp olive oil; ½ onion, finely chopped; ½ green pepper, finely chopped; 2 tbsp sofrito (blended onion, peppers, garlic and coriander); 500 g cooked white rice, preferably a day old; 400 g habichuelas guisadas (stewed pink beans) with their sauce; ½ tsp salt, if needed; 2 tbsp chopped fresh coriander (cilantro)

10m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Riz blanc et haricots mijotés sautés ensemble avec lard, sofrito et poivrons.

#puerto-rican#rice#beans#leftovers#bacon#quick

Portions

4portions

Ingrédients

Nutrition

calories450

protein14g

carbs60g

fat16g

fiber7g

Par portion

Étapes

Crisp the bacon

In a large frying pan, fry the bacon over medium heat for 4–5 minutes until crisp and golden.

100 g bacon

✅ C'est prêt quand : bacon is crisp and golden

⏱4:30

Cook the vegetables

Add the olive oil, onion and green pepper to the same pan and cook over medium heat for about 4 minutes until soft and translucent. Stir in the sofrito and cook 1 more minute.

1 tbsp olive oil
½ onion
½ green pepper
2 tbsp sofrito

✅ C'est prêt quand : onion and pepper are soft and translucent

⏱5:00

Add the rice

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Add the beans

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Serve

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Crisp the bacon

In a large frying pan, fry the bacon over medium heat for 4–5 minutes until crisp and golden.

100 g bacon

✅ C'est prêt quand : bacon is crisp and golden

⏱4:30

Cook the vegetables

Add the olive oil, onion and green pepper to the same pan and cook over medium heat for about 4 minutes until soft and translucent. Stir in the sofrito and cook 1 more minute.

1 tbsp olive oil
½ onion
½ green pepper
2 tbsp sofrito

✅ C'est prêt quand : onion and pepper are soft and translucent

⏱5:00

Add the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the beans

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Serve

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History & Culture

The Story Behind the Dish

📍 Puerto Rico📅 20th century🍚 PR

Arroz mamposteao is Puerto Rico's clever way to use up leftover rice and beans, similar to Costa Rica's gallo pinto. The word 'mamposteao' comes from 'mampostear', an old word for patching or mixing things together.

Once a humble home dish, it's now served in trendy Puerto Rican restaurants as a side for steak and pork.