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!
Arroz Mamposteao
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.
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.
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