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Arroz Mamposteao

Arroz Mamposteao (Puerto Rican Fried Rice)

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 rice. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

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!

Video

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).
Keyword arroz mamposteao, mamposteao, puerto rican fried rice, Puerto Rican recipes