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Arroz Mamposteao served on top of a plantain leaf with a side of tomato slices, lime wedges and a pot of rice beside it all.
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5 from 18 votes

Arroz Mamposteao

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 served on its own or as a side dish for pork chops, steak, and chicken.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Puerto Rican
Servings: 4
Calories: 393kcal

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.

Notes

If you do not have any leftover white rice or beans, you can make a fresh batch of each and use for this recipe.
Arroz Blanco (Puerto Rican White Rice)
Habichuelas Guisadas (Puerto Rican Stewed Beans)
You can also use a can of pre-seasoned beans such as the ones from the GOYA brand "RED BEANS IN SAUCE" that say "Heat and Serve." These are found in the Latin or International aisle of your supermarket.
 
 

Nutrition

Serving: 4g | Calories: 393kcal | Carbohydrates: 42g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 882mg | Potassium: 567mg | Fiber: 5g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 71.4mg | Calcium: 57mg | Iron: 1.7mg