Entree: Puerto Rico – National Cuisine – Arroz Mamposteao (Puerto Rican stir-fried rice and beans with pork and fried plantains)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 cups (about 800 g) cooked long-grain white rice, preferably day-old
- 1 can (15 oz / 425 g) red kidney beans, drained and rinsed
- 8 oz (225 g) cured pork shoulder or country ham, diced
- 2 ripe plantains, peeled and sliced on the diagonal (about 12 oz / 340 g)
- 1/2 cup (120 ml) vegetable oil for frying plantains
- 2 tbsp (30 ml) olive oil for cooking
- 1 small onion, finely chopped, about 4 oz (115 g)
- 1/2 green bell pepper, finely chopped, about 3 oz (85 g)
- 3 cloves garlic, minced (about 9 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (60 ml) sofrito (homemade or store-bought)
- 2 tbsp (30 ml) tomato sauce
- 1 tsp (2 g) dried oregano
- 1 packet (about 0.7 oz / 20 g) sazón con achiote (optional) or 1 tsp salt plus pinch of annatto
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Prepare the plantains: heat 1/2 cup (120 ml) vegetable oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels and set aside.
2. In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium heat. Add the diced cured pork and cook until browned and some fat renders, about 5–7 minutes.
3. Add the chopped onion and green bell pepper to the pork; sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Stir in the sofrito and tomato sauce; cook 2–3 minutes to blend flavors. Add dried oregano, sazón if using, salt, and pepper.
5. Add the drained beans and gently mash a few with the back of a spoon to create a saucy texture, about 1–2 minutes.
6. Fold in the cooked rice, breaking up any clumps, and toss thoroughly to coat with the sofrito-bean mixture. Cook, pressing occasionally against the pan, so some rice develops a slight crispy crust, about 6–8 minutes while stirring every 1–2 minutes.
7. Taste and adjust seasoning with additional salt or pepper if needed. Fold in half of the fried plantains and gently mix; reserve remaining plantains for garnish.
8. Remove from heat, stir in chopped cilantro, and transfer to a serving platter. Top with reserved fried plantains and serve hot.