Arroz Mamposteao Recipes

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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

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.

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