Arroz mamposteao

Ingredients

• 15 ml (1 tablespoon)oil
• 60 ml (¼ cup)ham
• 15 ml (1 tablespoon)sofrito
• 15 ml (1 tablespoon)tomato sauce
• 480 ml (2 cups)cooked white rice
• 240 ml (1 cup)stewed beans

Instructions

1. 1

   Fry the seasonings

   Heat the oil in a large frying pan over high heat. Add the ham, sofrito and tomato sauce, then sauté for 5 minutes, stirring to keep the mixture from catching.

2. 2

   Add rice and beans

   Reduce the heat to medium-high and add the rice and stewed beans. Mix together and cook for 5 minutes, stirring a couple of times to prevent sticking or burning.

What is arroz mamposteao?

Arroz mamposteao is a Puerto Rican rice-and-bean dish, often made by bringing cooked rice together with stewed beans in a pan. This version uses ham, sofrito and tomato sauce for a quick, savoury base.

Because both the rice and beans are already cooked, the short cooking time is mainly for warming them through and combining their flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 122 calories, 3g protein, 15g carbs, 3g fat.

The rice supplies most of the carbohydrates, while the oil contributes fat and the ham and beans provide some protein. To balance the plate, serve a portion alongside vegetables and a protein-rich main.

The flavour base

Sofrito: this seasoned mixture gives the pan its aromatic foundation. Stir it with the ham and tomato sauce so the flavours mingle before the rice and beans go in.

Ham: a small amount adds a salty, savoury note. Cut it into small pieces so it spreads evenly through the dish.

Keep the pan moving

First sauté: stir the ham, sofrito and tomato sauce as they cook over high heat for 5 minutes. This helps prevent the mixture from scorching.

Second cook: once the rice and beans are added, lower the heat to medium-high and stir a couple of times during the 5-minute cook.

Look for an even mix

Rice: separate any clumps as you combine it with the other ingredients, taking care not to crush the grains.

Beans: fold them through so they are distributed across the pan. The dish is ready when the rice and beans are hot and evenly mixed.

Make the most of cooked rice

The recipe calls for cooked white rice, so prepare it ahead or use leftovers that have been stored safely. Cold rice can be easier to separate than freshly cooked rice.

Have the measured ingredients ready before heating the pan; the two stages each take just 5 minutes.

Serve it alongside

This dish is described as a side, so pair it with a main course and a simple vegetable accompaniment. Its rice and beans also make it a satisfying addition to a spread of Puerto Rican-style dishes.

Serve it as soon as it is hot, while the grains and beans are freshly combined.

Recipe notes & tips

• Measure the cooked rice and stewed beans before you start heating the pan.
• Cut the ham into small pieces for a more even distribution.
• Stir regularly during the first 5 minutes so the sofrito mixture does not catch.
• Break up rice clumps gently as you mix in the beans.
• Use a large frying pan so you can combine the ingredients without spilling.

Variations

• Add coriander: stir in chopped fresh coriander just before serving.
• Bring more heat: add a little chilli to the sofrito mixture.
• Use another bean: swap in a different cooked bean if needed.
• Make it meat-free: leave out the ham and use a little more sofrito for savoury flavour.
• Add vegetables: fold in cooked diced vegetables with the rice and beans.

Common mistakes to avoid

• Leaving the pan unstirred: the sofrito mixture can catch, so stir it during the first 5 minutes.
• Cooking over high heat throughout: reduce to medium-high before adding the rice and beans.
• Adding uncooked rice: the method relies on cooked rice, so cook it before beginning.
• Overmixing: vigorous stirring can break up the rice; fold the ingredients together gently.
• Serving before it is hot: give the rice and beans the full 5-minute second cook, stirring a couple of times.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot, stirring partway through; add a small splash of water if the rice seems dry.

Frequently asked questions