Arroz Mamposteao Recipe (2024)

Double or triple the sazón.

The recipe calls for rice that is already cooked. I agree it is delicious.

I think a non-stick skillet is absolutely essential here. If you try this in your stainless steel skillet, you'll end up with a mess glued onto the bottom of your pan.

Made this as written (but with all vegan ingredients) and added some sweet plantains, it was a big hit.

In my house we used leftover stewed beans, added sofrito and a little more broth and add uncooked rice, which then came out flavorful and not mushy. Add some avocado slices and maduros- heaven in a plate!

The rice at the bottom will be kind of compact and browned. You can use a spatula or large spoon to get under the layer of rice at the bottom and turn it upside down, not all at once but in sections or chunks. It's not quite stirring, more bringing the bottom layer to the top so the crispy bits will be distributed throughout. Hope this makes it easier to visualize!

Made this as written & it turned out fantastic. Tons of flavour & a really nice warmth as opposed to spicy hot which I can find overpowering

We cook our rice with the bean broth and it comes out delicious

I made this last night not realizing that it calls for pre-cooked rice. So I cooked the raw rice in the seasoning and just kept adding low salt chicken broth until it was cooked through, turned out really delicious.

Very easy and absolutely delish! To get the bacon fat, I had to make bacon so I chopped 4 slices, removed the bacon from the pan when it was fully cooked and then added it back in when I added the beans- will def make again!

Delish! Making this for the first time, including preparing the rice and sofrito from scratch, hunting unsuccessfully for bacon fat that was not rancid, working around other people in the kitchen, and washing lots of dishes took almost 2 hours. Added 40 g of cooked bacon. 80 would have been better. Also added 8 oz cooked chicken thigh. Used 9 oz of stock instead of 4. Served with sour cream.

This sounds like real comfort food. My mom, a native Puerto Rican, from the small mountain town of Jayuya, told me that they called kidney beans 'co*ckroaches’. I’ve never been fond of them for that reason. Silly me! I love pinto beans. They’re what I grew up on.

makes more like 2-3 servings

I think a non-stick skillet is absolutely essential here. If you try this in your stainless steel skillet, you'll end up with a mess glued onto the bottom of your pan.

In my house we used leftover stewed beans, added sofrito and a little more broth and add uncooked rice, which then came out flavorful and not mushy. Add some avocado slices and maduros- heaven in a plate!

This is even more amazing with the addition of bacon and ripe plantains (maduros)! I even use bacon grease to sauté the rice.

I don't understand step 5.

I make this in an instant pot. I'm horrible at stove-top rice and beans combo dishes. Just can't get the rice right. IP makes it super easy and idiot-proof.

I made this as a side to Pernil. It was wonderful made just as it is. Used pinto beans as kidney isn’t a family fav. It made a wonderful crust. Used a homemade sofrito. Perfect!

I cook this for my wife...she loves rice & beans! Pretty good recipe.

I love this recipe. It has a lot of flavor without being spicy and it's also super quick if you have cooked rice on hand. My 3 year old loved it too so it's a winner for us.

Made this as written (but with all vegan ingredients) and added some sweet plantains, it was a big hit.