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Quick & Delicious Arroz Mamposteao

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Arroz Mamposteao
Arroz Mamposteao

When I tried this Arroz Mamposteao recipe for the first time, I was delighted with the flavor from the combination of the white rice and the stewed habichuelas (red kidney beans). Very easy to prepare, I like to call this dish my ‘last-minute meal saver.’ Most of the time we already have some white rice and beans leftover in the fridge. All that’s left to do is give these ingredients a different toque with diced ham and bell peppers–your family will never realize they’re eating leftovers. Try it out and let me know how it works for you!

Quick & Delicious Arroz Mamposteao

Arroz Mamposteao

Mike Gonzalez
The habichuelas or red kidney beans can be substituted for garbanzo or black beans. To give a special toque to this dish, use Spanish chorizo instead of ham. Try adding some pieces of chopped ripe plantain for a little sweetness.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Sides
Cuisine Puerto Rican
Servings 4 people

Ingredients
  

  • 4 cups cooked white rice leftovers work great
  • 1 lb red kidney beans stewed
  • 1/4 cup extra virgin olive oil
  • 4 sweet peppers diced
  • 1 cup smoked ham diced
  • 1/4 cup green bell pepper
  • 1/4 cup red bell pepper
  • 1/4 cup yellow bell pepper
  • 1/4 cup fresh culantro or cilantrillo chopped

Instructions
 

  • In a large skillet, heat the olive oil and add the ham. Sauté for several minutes, until the ham has begun to turn golden brown. Then stir-in the rice and beans. Mix the ingredients well–the rice will turn a bit brown with the broth from the beans.
  • Last, add the sweet peppers and the cilantro to the mixture. Continue cooking over medium heat for 5-10 minutes.
  • Serve hot alongside your favorite side dish.
Keyword Red Beans, Rice

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