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!
- 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
- 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.
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