Arroz mamposteao is a traditional Puerto Rican fried rice made with aromatics like onions, peppers, and garlic and tossed with stewed beans and sweet plantains. It’s bursting with Caribbean flavors and is the perfect dish to make with leftover white rice. This dish is a staple in Puerto Rican cuisine. Pair it with your favorite side dishes like tostones and avocado for a delicious lunch or dinner the whole family will enjoy!
What is arroz mamposteao?
Arroz mamposteao is a family-friendly staple rice dish in Puerto Rico. It is made with leftover white rice and stewed beans. You can add diced ham or any leftover protein you have on hand. I especially love adding leftover bistec and sweet plantains. Sofrito and garlic are typically added as well, but I think those ingredients are optional since the stewed beans and aromatics like onions and peppers will add so much flavor to this dish.
I sometimes skip the peppers and add diced tomatoes instead. I also love adding an egg with a runny yolk on top! The good thing about arroz mamposteao is that you can customize it to your liking by adding or leaving out ingredients. Since it is made with leftovers, you can add whatever you have on hand for the ultimate plate of comfort food, made in 15 minutes or less!
Arroz mamposteao ingredients:
- Annatto oil
- Cooked white rice
- Stewed beans
- Cooked bistec, optional
- Fried sweet plantains
- Red bell pepper
- Green bell pepper, optional
- Onion
- Garlic, optional
- Sofrito, optional
- Cilantro
How to make arroz mamposteao?
In a large skillet, heat the annatto oil over medium high heat. Add onions, peppers, garlic, and sofrito. Sauté until fragrant. Add the cooked white rice, bistec, and sweet plantains. Toss to combine.
Add the beans. Make sure all of the rice is thoroughly coated in the bean broth. Once the beans are warmed through, remove the skillet from heat. You don’t want to continue to cook the rice or else you run the risk of it becoming overcooked and mushy or amogollao. We want the rice to be mojaito, no amogollao (moist, not mushy). Sprinkle with cilantro and toss to combine. Serve with your favorite appetizers or side dishes and enjoy!
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Arroz Mamposteao (Puerto Rican Fried Rice)
Ingredients
- 1 tbsp annatto oil see notes
- 4 cups cooked white rice
- 2 cups stewed beans
- 1 cup diced cooked bistec optional
- 1 cup diced fried sweet plantains
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper optional
- 1/4 cup diced yellow onion
- 1 crushed garlic clove optional
- 1 tsp sofrito optional
- 2 tbsp chopped cilantro
Instructions
- In a large skillet, heat the annatto oil over medium high heat. Add onions, peppers, garlic, and sofrito. Sauté until fragrant.
- Add the rice, bistec, and sweet plantains. Toss to combine.
- Add the beans. Make sure all of the rice is thoroughly coated in the bean broth.
- Once the beans are warmed through, remove the skillet from heat. You don't want to continue to cook the rice or else you run the risk of it becoming overcooked and mushy or amogollao. We want the rice to be "mojaito, no amogollao" (moist, not mushy).
- Sprinkle with cilantro and toss to combine.
- Serve and enjoy!
Notes
How to Make Annatto Oil, Aceite de Achiote:
To make annatto oil, simply warm annatto seeds in your oil of choice. Allow the oil to warm over low heat for about 5 minutes. You could also add aromatics like garlic, cilantro, culantro and black peppercorns. Allow the oil to cool and strain into a glass bottle. Store at room temperature for up to 3 months. Click here for the full recipe.How to Prevent Arroz Amogollao (Mushy Rice)?
After adding the beans to the rice, remove the skillet from heat once the beans are warmed through. You don’t want to continue to cook the rice or else you run the risk of it becoming overcooked and mushy or amogollao. We want the rice to be “mojaito, no amogollao” (moist, not mushy).
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