Pasteles de Arroz (Rice Pasteles)

What are Pasteles de Arroz?

Pasteles de arroz, also known as “pastelitos de arroz,” are Puerto Rican pasteles that originated in Corozal and traditionally are smaller than regular pasteles. They are made with seasoned rice that is mixed with grated or pureed plantain to create a “masa.” There are households that leave the plantain out completely and make them with just rice. Adding the plantain gives them a flavor and texture that is much closer to authentic “Puerto Rican pasteles,” while the rice only version tastes more like an arroz con carne rice dish. They are most commonly filled with a stewed pork filling or carne para pasteles but you can also use carne de pollo or chicken filling. The pasteles are then wrapped in banana leaves, tied and boiled.

Ingredients

Meat Filling

• pork shoulder
• sofrito
• garlic cloves
• garlic powder
• oregano
• cumin
• sazon with annatto
• salt to taste
• tomato sauce
• vinegar
• cilantro
• annatto oil (achiote oil)
• olives
• garbanzo beans
• roasted pimiento peppers

Masa

• green plantains
• medium or long grain rice
• hot sauce and ketchup for serving

See my recipe card below for a complete list of the ingredients with measurements.

Instructions

Make the Pork Filling

Season pork. Add the pork to a mixing bowl and sprinkle the pork pieces with adobo and garlic powder.

Oil. In a caldero or other large pot, add the achiote oil and heat over medium heat. Add the pork, stir and cook for a few minutes (image 1).

Add all seasonings. Add the seasonings, olives, garbanzo beans, tomato sauce, pimiento peppers and the water (image 2). Stir, cover the pot partially with lid and cook for 40 minutes (stirring again in between cooking).

Cilantro. After 40 minutes, add in the cilantro, cook for an additional 20 minutes or until the pork is fork tender and saucy (image 3). Set aside until ready to use.

Prepare the Rice and Plantain Masa

Rice. Using a colander, rinse the rice under cool water until the water runs clear. Add the rice to a bowl and presoak for 2 hours. After 2 hours, add 2 tablespoons of achiote oil and stir (image 1). The oil will color the rice.

Grate plantains. Using a grater, grate plantains using the finest side to puree (image 2).

After the rice has soaked, drain the water. Add 1½ cups of broth from the stewed pork and stir. Add the grated plantain puree (image 3 and 4) and stir it into rice. Allow the rice to continue soaking until you’re ready to use (image 5). Note: Your rice plantain masa will be somewhat thick (image 6).

Preparing the Plantain Leaves

Cut plantain leaves. Remove plantain leaves from package and cut 30 pieces into 6×8 inch pieces. Using scissors, cut the rough rib (image 1) off.

Clean leaves. Rinse the leaves under warm water. Wipe both sides of the leaves with a clean damp kitchen towel or paper towels (image 2).

Wilt leaves. Turn on your stove to low heat. Take one leaf at a time and pass leaf over burner on both sides to wilt and make the leaves more manageable. Set aside.

Butchers Twine. Cut 30 pieces of twine. Each piece measuring about 3 feet.

Assembling. Lay one sheet of pasteles paper on a flat surface and then place a banana leaf in the center. Spread a teaspoon of the achiote oil or a teaspoon of the pork broth to the center of the leaf (image 3).

Masa and filling. Scoop ½ cup of the masa onto the center of the banana leaf and spread lengthwise. Add 2 to 3 tablespoons of the pork filling. Top the meat with additional olives and pimiento strips (images 4 and 5).

Wrapping the Pasteles de Arroz

Bring paper over mixture and continue rolling over to fully enclose mixture snugly (images 1, 2 and 3).

Fold one side of paper underneath pastel and repeat procedure with the other end (images 4 and 5). Repeat the entire process and make the other pasteles.

Once you have all the pasteles formed and wrapped, proceed to stack them into bundles and tie.

Stack two pasteles on top of each other with the folded (tucked) ends touching each other to create a bundle, (known as a yunta).

Fold twine in half and place underneath pastel to form a hoop. String twine through center of hoop in twine and snug pastel (images 1 and 2).

Bring the ends over to other sides of pastel and go underneath pastel with twine (image 3). Flip pastel over and repeat procedure again (image 4).

• Finally tie a knot to keep pasteles secure and snug.

Note: Do not squeeze pasteles with twine too much as when they cook, the rice will swell up and needs space to fluff.

Cook or freeze. At this point you can either cook pasteles right away or you can freeze them.

Cook. In a medium to large pot, over medium high heat, add enough water to cover pasteles.

Salt water. Add about a teaspoon of salt to water. Cover pot and cook for a minimum 1½-2 hours.

Serving. When pasteles are cooked, use tongs or a fork to remove pastel bundles from water allowing excess water to drain from pasteles.

Place on a plate. Using scissors, cut twine. Open ends of paper and roll pastel out (image 5). Discard paper and either serve pastel on top of plantain leaf or discard as well. Serve pasteles with a side of hot sauce and ketchup. Enjoy!

How to Store Pasteles de Arroz

Once all the pasteles are assembled, you can freeze them until you're ready to cook them. If you plan on eating them within the next few days or weeks, you can simply stack them in the freezer.

For longer storage, I like placing them in large gallon freezer bags or freezer-safe containers to keep them better protected in the freezer. Properly stored, pasteles de arroz can last in the freezer for up to 6 months.

How to Cook Frozen Pasteles de Arroz

Place however many pasteles you want to cook into a large pot and add enough water to fully cover them. Add about 1 teaspoon of salt to the water, cover the pot, and cook over medium-high heat for about 1½ hours.