Arroz Mamposteao is a beloved Puerto Rican rice dish that will soon become a favorite in your home! A delicious blend of white rice, stewed beans, bacon, onions, peppers, and spices that creates the most flavorful rice. Perfect side dish for pork chops, steak, and chicken.
On our beautiful island of Puerto Rico, rice is a staple and consumed at almost every meal. It is one of the staples that truly defines Puerto Rican cuisine.
With that said, we have countless rice dishes, but of them all, this rice dish is by far one of my favorites of them all.
What is Arroz Mamposteao?
Mamposteao basically translates to “mixed.”
In this case, we take white rice and stewed beans and mix them together.
I like to refer to it as a sort of Puerto Rican “dirty rice” dish.
History
This iconic Puerto Rican rice dish originated from the need and want to make a different dish with leftover white rice and stewed beans that were made the night before.
Different Types of Puerto Rican Rice
Puerto Rico has countless rice dishes, but of course, we always have our favorites.
Some of these include:
- of course this rice dish!
- Arroz Blanco (White Rice)
- Arroz con Gandules (Pigeon Peas and Rice)
- Puerto Rican Rice and Beans (Arroz con Habichuelas)
- Puerto Rican Chicken and Rice (Arroz con Pollo)
- Yellow Rice with Corn (Arroz Amarillo con Maiz)
- Arroz con Mariscos (Seafood Rice)
- Arroz con Camarones (Shrimp Rice)
How is Arroz Mamposteao Normally Prepared
Although it is common practice to use leftover rice and beans, this rice has become so popular throughout the island that restaurants will purposefully make white rice and stewed beans just to make Arroz Mamposteao for their patrons.
In addition, the rice is brought together with other ingredients such as chopped onions, peppers, garlic, bacon or ham and additional Puerto Rican spices.
The flavor and texture of the beans and rice are transformed into a different dish that is moist, creamy, and all kinds of delicious!
Must I Make Homemade Stewed Beans?
Luckily no!
Although it is preferred to use homemade stewed beans, it is not required!
Luckily for all of us, whenever we do not have leftover stewed beans or do not feel in the mood to make a fresh batch just to make this recipe, we can buy a pre-seasoned can of red beans.
You can usually find premade seasoned canned red beans in the Latin section of your supermarket.
Note: Below, in the recipe card, you will find our recipe for stewed beans (habichuelas guisadas) and a recipe for arroz blanco (white rice) for your convenience if you do not have any leftovers.
Mamposteao Bowl
Keep in mind, that although the main components of this typical rice are rice and beans, all Puerto Rican homes and chefs have their own way of making it!
Some homes and restaurants add ripe plantain pieces that are mixed in, while others add yummy pieces of skirt or cube steak.
While others make this amazing concoction and simply serve it in a bowl.
Ingredients You Will Need
- cooked white rice
- cooked red beans
- green or red pepper
- red or white onions
- garlic
- fresh cilantro
- scallions
- soy sauce
How to Make Arroz Mamposteao
- Cook the bacon in a skillet over medium heat or microwave it for a few minutes until golden and crispy.
- Rinse and chop all the vegetables while the bacon is cooking.
- Once the bacon is cooked, turn off stove and remove the bacon from the pan.
- Drain the bacon on paper towels.
- Drain some of the bacon grease out of the skillet but keep some in for flavor. About 2-3 tablespoons.
- Add the peppers and onions to the skillet and saute until onions are translucent.
- While the peppers and onions are cooking, chop the bacon into small pieces.
- Add the chopped bacon, garlic and the scallions.
- Add the soy sauce and stir.
- Top with the beans.
- Add the rice to the skillet.
- Start mixing the rice with the beans.
- Continue mixing the rice with the beans until all the rice grains are fully coated and all ingredients are well combined.
- Top with the cilantro and stir well to combine.
- For a creamy texture, cook the rice for about 10-15 minutes over medium heat stirring in between.
- If you would like your rice slightly drier, cook for an additional 10 minutes.
- Rice is done. Serve immediately.
What to Serve with Arroz Mamposteao
This amazing rice dish can be served all on its own or accompanied with a protein or salad.
Grilled steak, fried pork chops or chicken work well with this rice dish.
Avocado slices, garlic tostones (fried garlic plantains), platanos fritos (ripe plantains) tomato slices or tossed salad are also excellent ideas.
How to Store and Reheat
To store leftovers, simply place in a container and refrigerate for up to 4 days.
To reheat, add your desired serving to a bowl or plate and microwave for 2 minutes or until heated through.
If you would like to reheat on your stovetop, add your desired amount to a greased skillet or pan and cook over medium heat, stirring every 20 seconds until rice is heated through.
📖 Recipe
Arroz Mamposteao
Ingredients
Arroz Mamposteao
- 2 cups cooked white rice use leftovers or make fresh
- 1 cup of Puerto Rican stewed red beans use leftover beans or make a fresh batch (can also use a can of seasoned beans)
- 1 green or red bell pepper chopped
- 1 small onion chopped
- 2-3 garlic cloves finely minced
- 4-5 slices of bacon cooked and cut into small pieces
- 2 tablespoon soy sauce
- handful fresh cilantro rinsed and chopped (more for topping)
- 2-3 scallions rinsed and chopped (more for topping)
Instructions
Arroz Mamposteao
- Cook the bacon in a skillet over medium heat or microwave it for a few minutes until golden and crispy.
- Rinse and chop all the vegetables while the bacon is cooking.
- Once the bacon is cooked, turn off stove and remove the bacon from the pan.Drain the bacon on paper towels.
- Drain some of the bacon grease out of the skillet but keep some in for flavor. About 2-3 tablespoons.
- Add the peppers and onions to the skillet and saute until onions are translucent.
- While the peppers and onions are cooking, chop the bacon into small pieces.
- Add the chopped bacon, garlic and the scallions.
- Add the soy sauce and stir.
- Add the stewed beans (habichuelas guisadas).
- Add the white rice to the skillet and start mixing the rice and beans together.
- Continue mixing the rice with the beans until all the rice grains are fully coated and all ingredients are well combined.
- Top with the cilantro and stir well to combine.
- For a creamy texture, cook the rice for about 10-15 minutes over medium heat stirring in between.If you would like your rice slightly drier, cook, for an additional 10 minutes.Rice is done. Serve immediately.
Andy B Cook says
I love this recipe. The bacon and soy sauce add a savory dimension to the Habicuelas Guisadas.
I’m not a big fan of olives, so I left them out for this first go. Next time I’ll include them just to be fair. Also, I oopsed and only had brown rice on hand when I made this dish. And frankly, it was delicious that way.
I still have a LOT of sofritos left over from making the beans. What shall I try next?
Just a note: I have a Puerto Rican friend who says he’s never heard this dish called Arroz Mamposteao.
Cathy says
Hi Andy! So happy to hear you enjoyed it! I’m sure it was delicious with the brown rice! I’m surprised to hear that because Arroz Mamposteao is a very popular rice dish on the island and even served in restaurants. As far as a dish to try next, how about this recipe of Puerto Rican Rice and Beans? If you like seafood, this Arroz con Mariscos with a side of Habichuelas Guisadas is delicious together! Hope these ideas help!
Chelsea says
Made this last night and it was delicious. Thank you for all the work you do. To make a long story short, I’m half PR (dad is from Camuy) and have always wanted to cook authentic PR food for my family. I have fond memories of eating many of these dishes when visiting my dads side of the family. Now I can bring a little bit of PR into my home 🥳🥰 Gracias!
Cathy says
Hello Chelsea! Thank you so much for your kind words! It warms my heart to know that in a small way I have been able to help you bring a little bit of our delicious food into your home! Thank you so much for taking the time to let me know how much you enjoyed this dish, it’s one of my favorites. Love arroz mamposteao! By the way, your dad is from Camuy and I am from Lajas, both on the same side of the island! Appreciate you dearly foodie amiga, gracias! 🥰
Mai says
MUST TRY!! This was beyond delicious !!! My husband is Puerto Rican. So much flavor with left over beans! I love it and will make it more! Thanks for the recipe!
Cathy says
You made my evening Mai! Thank you so much for such a sweet compliment! Love that you guys loved it! Thank you! 🥰
Taylor Kiser says
This looks out of this world delicious! Love that it can be paired with a different variety of proteins!
Cathy says
Thank you Taylor!
Shanika says
This recipe looks so good! It looks and sounds like it’s filled with a ton of flavor!
Cathy says
Thank you! It is Shanika! So good!
Caroline says
This looks so packed with flavor, I can see why you might make the beans and rice just to make this!
Cathy says
Yes Caroline!
Traci says
I am always, always up for beans and rice! Love the use of fresh ingredients too! Thanks for sharing 🙂
Cathy says
Me too! 🙂
Valentina says
This sounds so delicious — I can think of dozens of things I’d like to serve with it. I love a side dish that’s packed with so many different fresh flavors. And I’d actually even have it as a main course!
Cathy says
Thank you Valentina! Yep, I’ve actually had it as a main course!
Cliona says
This looks to die for! I’m always looking for more ways to enjoy rice!
Cathy says
Thank you Cliona! Think you would love this!
Carrie | Clean Eating Kitchen says
What a flavoursome rice side dish – I think I could eat this as a main by itself! So quick too!
Cathy says
Thank you! I certainly have had it as a main course! 🙂
Jessica Formicola says
I love all of these ingredients! This looks like the perfect side for ANY meal!
Cathy says
It sure it!!
Liz says
I loooove making Rice and Beans so this “dirty” rice sounds delicious! I can’t wait to make this!
Cathy says
Let me know how much you love it Liz! 🙂