Entree: Puerto Rico – Northern Culinary Region – Arroz Mamposteao (Puerto Rican sautéed rice and beans mixed with sofrito and savory pork)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 min

Total 32 min

Ingredients

- 3 cups (600 g) cooked long-grain white rice, preferably day-old
- 1 can (15 oz / 425 g) red kidney beans, drained and rinsed (reserve 1/4 cup (60 ml) of the liquid)
- 6 oz (170 g) salted pork or smoked ham, diced
- 1/2 cup (120 ml) tomato sauce
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (3 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 g) pimiento-stuffed green olives, sliced
- 1 tbsp (15 ml) capers, rinsed (optional)
- 2 tbsp (30 ml) chopped scallions for garnish
- 1 lime wedge per serving (optional)
- Sofrito (make fresh):
  - 1/2 medium white onion, chopped (about 75 g)
  - 1 green bell pepper, seeded and chopped (about 120 g)
  - 3 cloves (about 9 g) garlic, peeled
  - 2 ají dulce or 1 small sweet red pepper, chopped (if unavailable, use 1/2 green bell pepper)
  - 1 cup (30 g) packed fresh cilantro leaves
  - 2 tbsp (30 ml) water or olive oil to blend

Instructions

1. Make the sofrito: in a blender or food processor, combine onion, green bell pepper, garlic, ají dulce or sweet pepper, cilantro, and 2 tbsp (30 ml) water or olive oil. Pulse to a coarse paste and set aside.
2. In a large skillet or heavy sauté pan over medium heat, warm 2 tbsp (30 ml) olive oil. Add the diced salted pork or ham and cook until browned and some fat renders, about 5–7 minutes. Reduce heat slightly and spoon off excess fat if the pan seems greasy, leaving flavor fond.
3. Add the fresh sofrito to the pan and cook, stirring, until fragrant and reduced, about 3–4 minutes. Stir in tomato sauce, ground cumin, and dried oregano and cook another 2 minutes to meld flavors.
4. Add the drained beans and 1/4 cup (60 ml) reserved bean liquid to the pan. Gently mash a few beans against the pan with a spoon to thicken the sauce slightly. Simmer 3–4 minutes.
5. Add the cooked rice to the skillet in batches, breaking up any clumps, and fold gently to incorporate the sofrito-bean mixture. Press the rice lightly into the pan and let it sit 1–2 minutes to get a little crust, then stir and repeat once or twice until rice is heated through and well combined, about 6–8 minutes total.
6. Stir in sliced olives and capers (if using). Taste and adjust seasoning with salt and pepper; remember that ham or salted pork may have already contributed salt.
7. Remove from heat and let rest 2 minutes. Garnish with chopped scallions and serve with lime wedges if desired.