Arroz Mamposteao — Print Recipe

Leftover rice and beans fried together with sofrito, creating a flavorful one-pan dish with crispy edges and creamy beans.

Ingredients

3 cups cooked white rice
1 cup cooked beans with sauce
2 tbsp sofrito
1 tbsp tomato sauce
2 tbsp olive oil
Salt and pepper to taste
Recao leaves, chopped

Instructions

1 Heat olive oil in a large skillet or caldero over medium-high heat.
2 Add sofrito and cook two minutes until fragrant and the oil takes on color.
3 Add tomato sauce and stir for one minute.
4 Add cooked beans with their sauce and stir to combine with the sofrito.
5 Add the cooked rice and fold everything together, pressing the mixture against the pan to develop crispy spots.
6 Cook five minutes, stirring occasionally, until heated through with some crispy bits. Garnish with recao and serve.

Did You Know?

Mamposteao is the ultimate waste-not dish — Puerto Rican grandmothers invented it as a way to transform leftover rice and beans into something even better than the original.