Arroz Mamposteao is the delicious Puerto Rican combination of leftovers that can be done in 15 minutes or less! The perfect side even for a busy weeknight dinner.
Arroz Mamposteao is a mix of easy puerto rican white rice and Puerto Rican style beans with a few other ingredients. It is one of the most delicious recipes to make with your leftovers.
This is a recipe that is served in many Puerto Rican restaurants. The best part is that from this recipe you can also make the bolitas de arroz mamposteado recipe.
What I really like about arroz mamposteado is that you have a base of ingredients but you can add anything you like. Most people add bacon or fried yellow plantains.
I really like to serve this mamposteado with Puerto Rican bistec encebollado or a chicken a la brasa.
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Why This Recipe Works
- It is quick and versatile, perfect to make any time!
- The best part is that you can make this recipe a vegetarian one by simply removing some ingredients.
Recipe Ingredients
- Oil- I used vegetable oil which is used to saute the ham. But you can use your preferred oil. my favorite alternative is coconut oil.
- Ham- The ham is the most common meat addition to the recipe.
- Sofrito- The sofrito adds a great flavor to this dish. it gives it that Puerto Rican flavor.
- Tomato sauce- I use tomato sauce but you can use tomato paste if you prefer. Just use half of what is indicated.
- Stewed beans- These are Puerto Rican style beans. I used pink stewed beans.
- White rice- I used cooked medium grain white rice but you can use white long grain rice if that’s what you use.
- Cilantro- The cilantro is a must because it complements the flavors very well. You don’t need much, a little goes a long way.
Arroz mamposteao Additions
- Meat- You can really get creative here with the meat additions. Insted of ham you can use bacon, chorizo, longaniza, or even sausages.
- Vegetables- While not many vegetables are added to a mamposteado you can add some if you like.
How to Make Arroz Mamposteao
- Photo 1: We want to saute the ingredients to add more flavor. In a large caldero or a big pan over high heat, we need to add the oil. Add the sofrito, tomato sauce, ham and saute for 5 minutes. We need to stir while cooking to cook everything evenly and avoid burning the ingredients.
- Photo 2: Then we need to lower the heat and add the rest of the ingredients. We need to cook for 5 minutes while stirring.
Recipe Tips
- After making the mamposteado, don’t leave the rice uncovered. If you forget, the rice will dry and a mamposteao rice should be moist.
- Depending on the water to beans ratio of your habichuelas, that’s the final outcome you’ll have. If you like a more “wet” rice you’ll need more beans broth.
- The rice is usually served in a dome shape. But this is just a preference. You can serve the rice as is or use any mold you like.
Preguntas Frecuentas
While you can freeze it I don’t recommend it. It is better to enjoy it fresh.
The typical beans used for arroz mamposteado are red and pink. But you can use any stewed beans like gandules.
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Easy Arroz Mamposteao
Ingredients
- 1 tablespoon oil
- ¼ cup ham steak
- 1 tablespoon sofrito
- 1 tablespoon tomato sauce
- 2 cups cooked white rice
- 1 cup stewed beans *see notes
Instructions
- In a large pan over high heat add the oil. Add the ham, sofrito, tomato sauce and saute for 5 minutes while stirring it to avoid burning.
- Lower the heat to medium high and add the rice and the beans. Mix and cook for 5 minutes. Stir a couple of time to avoid it from burning. Serve and enjoy!
Recipe Notes
- Beans- While is very common to make arroz mamposteado with stewed pink or red beans you can use any stewed beans.
- Bean ratio- Depending on the ratio of beans and liquid that you use will be the end result of the mamposteado. I used a cup of beans where half a cup was liquid and half beans. If you would like to make a rice on the wet side like a rissotto than add more liquid then beans.
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