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Arroz mamposteao
Arroz mamposteao: Puerto Rican fried rice and stewed beans
Fondas around San Juan put arroz mamposteao on the menu as a way to use yesterday's white rice and the last ladle of habichuelas, and at home it is the Sunday-night fix when the pots from lunch come out of the fridge. The rice is fried in olive oil with a fresh sofrito, then the beans and their sauce go in until every grain is stained pink and the edges catch and crisp. Many cooks add ham or bacon; this version stays meat-free and gets its depth from the sofrito and a little smoked paprika. The common mistake is using freshly cooked rice, which turns to paste; cold, day-old rice keeps separate grains. Chef's tip: leave the pan alone for the last few minutes so a crunchy layer forms on the bottom, then fold it through.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 tbsp olive oil
- 1 onionfinely chopped
- 1 green pepperfinely chopped
- 4 ajíes dulcesseeded and chopped (or 0.5 extra green pepper)
- 3 cloves garliccrushed
- 3 tbsp culantro or corianderfinely chopped
- ½ tsp smoked paprika
- ¼ cup tomato sauce (passata)
- 14 oz cooked red kidney or pink beansdrained weight, plus 100 ml of their liquid or water
- 1 ⅓ lb cooked white riceday-old and cold
- ½ tsp saltto taste
- ¼ tsp black pepper
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Method
0/6 doneStep 1: Heat 3 tbsp olive oil in a large non-stick or cast-iron frying pan over a medium heat. Add 1 onion, 1 green pepper and 4 ajíes dulces and fry for 5 minutes, stirring, until soft and the onion is translucent.
5 minStep 2: Stir in 3 cloves garlic, 1 ½ tbsp culantro or coriander and ½ tsp smoked paprika and cook for 1 minute until fragrant, without letting the garlic brown.
1 minStep 3: Add ¼ cup tomato sauce (passata) and 14 oz cooked red kidney or pink beans with their liquid. Simmer for 3 minutes, crushing a few beans against the pan with your spoon so the sauce thickens.
3 minStep 4: Break up 1 ⅓ lb cooked white rice with your fingers and add it to the pan. Turn the heat up to medium-high and stir and fold for 3 minutes until every grain is coated and hot right through.
3 minStep 5: Season with ½ tsp salt and ¼ tsp black pepper, press the rice into an even layer and leave it untouched for 3–4 minutes, until you hear it crackle and the bottom turns golden and crisp. Scrape it up and fold it through.
4 minStep 6: Scatter over the rest of 1 ½ tbsp culantro or coriander and serve straight away, with fried ripe plantain or an avocado salad.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 11 g
- Carbs
- 66 g
- Fat
- 9 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arroz mamposteao take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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