Arroz Mamposteao
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1½tablespoons bacon fat or olive oil
- ½cup sofrito
- 1teaspoon store-bought or homemade sazón
- 1½cups or 1 (15-ounce) can drained, cooked beans, such as kidney, pinto or pink beans
- ½cup chicken or vegetable broth (or liquid from beans), plus more as needed
- 2½cups cooked long- or short-grain white rice
- 1teaspoon kosher salt, plus more to taste
- Chopped fresh cilantro leaves, for garnish
Preparation
- Step 1
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.
- Step 2
Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
To serve, scoop into a small rice bowl, press gently, then turn each onto a plate or into a larger bowl. Garnish with cilantro.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Chloe
Double or triple the sazón.
Olivia
The recipe calls for rice that is already cooked. I agree it is delicious.
Ofelia
In my house we used leftover stewed beans, added sofrito and a little more broth and add uncooked rice, which then came out flavorful and not mushy. Add some avocado slices and maduros- heaven in a plate!
Matt
I think a non-stick skillet is absolutely essential here. If you try this in your stainless steel skillet, you'll end up with a mess glued onto the bottom of your pan.
Teresa
The rice at the bottom will be kind of compact and browned. You can use a spatula or large spoon to get under the layer of rice at the bottom and turn it upside down, not all at once but in sections or chunks. It's not quite stirring, more bringing the bottom layer to the top so the crispy bits will be distributed throughout. Hope this makes it easier to visualize!
DMO
Made this as written (but with all vegan ingredients) and added some sweet plantains, it was a big hit.
Ryan
Made this as written & it turned out fantastic. Tons of flavour & a really nice warmth as opposed to spicy hot which I can find overpowering
carolyn D.
I made this last night not realizing that it calls for pre-cooked rice. So I cooked the raw rice in the seasoning and just kept adding low salt chicken broth until it was cooked through, turned out really delicious.
Bethany
Cut up pieces of thick cut bacon (from which I got the bacon fat) and added it. Also added sautéed onion and bell pepper. This came out amazing!
Sarah
Wow.. this recipe was setup so poorly. It should start with COOKING the rice first so it’s ready. I thought it was suspicious but I never made it before… reading through the comments I see pre cooked rice. Terrible
Sue
We cook our rice with the bean broth and it comes out delicious
carolyn D.
I made this last night not realizing that it calls for pre-cooked rice. So I cooked the raw rice in the seasoning and just kept adding low salt chicken broth until it was cooked through, turned out really delicious.
Lindsay
Very easy and absolutely delish! To get the bacon fat, I had to make bacon so I chopped 4 slices, removed the bacon from the pan when it was fully cooked and then added it back in when I added the beans- will def make again!
KT
Delish! Making this for the first time, including preparing the rice and sofrito from scratch, hunting unsuccessfully for bacon fat that was not rancid, working around other people in the kitchen, and washing lots of dishes took almost 2 hours. Added 40 g of cooked bacon. 80 would have been better. Also added 8 oz cooked chicken thigh. Used 9 oz of stock instead of 4. Served with sour cream.
Moogie
This sounds like real comfort food. My mom, a native Puerto Rican, from the small mountain town of Jayuya, told me that they called kidney beans 'cockroaches’. I’ve never been fond of them for that reason. Silly me! I love pinto beans. They’re what I grew up on.
Marge
makes more like 2-3 servings
Matt
I think a non-stick skillet is absolutely essential here. If you try this in your stainless steel skillet, you'll end up with a mess glued onto the bottom of your pan.
Ofelia
In my house we used leftover stewed beans, added sofrito and a little more broth and add uncooked rice, which then came out flavorful and not mushy. Add some avocado slices and maduros- heaven in a plate!
Jeannemarie
This is even more amazing with the addition of bacon and ripe plantains (maduros)! I even use bacon grease to sauté the rice.
Edith
I don't understand step 5.
Teresa
The rice at the bottom will be kind of compact and browned. You can use a spatula or large spoon to get under the layer of rice at the bottom and turn it upside down, not all at once but in sections or chunks. It's not quite stirring, more bringing the bottom layer to the top so the crispy bits will be distributed throughout. Hope this makes it easier to visualize!
Lisa
I make this in an instant pot. I'm horrible at stove-top rice and beans combo dishes. Just can't get the rice right. IP makes it super easy and idiot-proof.
Rosie
I made this as a side to Pernil. It was wonderful made just as it is. Used pinto beans as kidney isn’t a family fav. It made a wonderful crust. Used a homemade sofrito. Perfect!
Dana
I cook this for my wife...she loves rice & beans! Pretty good recipe.
Private notes are only visible to you.
Advertisement
