Arroz Mamposteao (Rice with Stewed Red Beans)
White rice tossed in a skillet with stewed red beans, sofrito and crispy bacon. A Puerto Rican favorite.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Arroz mamposteao started as a smart way to use leftover rice and beans, and became a dish people order on purpose at Puerto Rican restaurants. White rice is tossed in a hot skillet with saucy stewed red beans and crispy bacon until every grain is coated and a few get toasty at the bottom. A handful of cilantro on top and it is ready.
The Thermomix® TM7™ cooks the rice in the simmering basket and then stews the beans with sofrito, tomato sauce and sazón on reverse, so they stay whole. The last step happens in a cast iron skillet on the stove, where the bacon crisps and everything comes together.
Made in the Thermomix® TM7™
Arroz Mamposteao (Rice with Stewed Red Beans)
Makes: About 6 cups
- Prep10 min
- Cook50 min
- Total1 h 10 min
- Serves4
Ingredients
For the rice
For the beans
For the skillet
Instructions
- Pour the water into the mixing bowl, add the salt and insert the simmering basket. Add the rice to the basket and cook 18 min/100°C (212°F)/speed 4.
- Lift out the basket with the spatula, let the rice drain, then spread it on a tray to cool and dry for 20 minutes. Pour the water out of the bowl.
- Place the oil and sofrito in the mixing bowl and sauté 5 min/120°C (250°F)/speed 1.
- Add the tomato sauce, sazón, oregano and salt and sauté 2 min/120°C (250°F)/speed 1.
- Add the beans with their liquid. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 12 min/100°C (212°F)/reverse/speed soft, until the beans are thick and saucy.
- In a large cast iron skillet over medium heat on the stove, cook the bacon for 6 to 8 minutes, stirring, until browned and crisp at the edges. Pour off all but 1 tbsp of the fat.
- Add the rice to the skillet and stir for 2 minutes to coat it in the fat. Add the beans, fold them in gently and cook 5 minutes, stirring now and then, until the rice soaks up the sauce and a little of it toasts on the bottom.
- Top with cilantro and serve hot, right from the skillet.
Tips
- Leftover rice is the traditional choice: use 600 g (4 cups) of cold cooked rice and skip steps 1 and 2.
- Serve it with a fried egg on top, tostones or sliced avocado for a full meal.
- For a version without pork, skip the bacon and toast the rice in 15 g (1 tbsp) of olive oil.
- It keeps 3 days in the fridge. Reheat it in a skillet with a splash of water.
