Arroz Mamposteao’ Recipe
a savory blend of rice and beans sautéed with garlic, onions, and peppers, sweet plantains and fresh cilantro
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Ingredients
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Rice & Beans Base
Aromatics & Vegetables
Plantains & Garnish
Method
Rice & Beans Base
- 1
Rinse rice
Place the 2 cups of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain thoroughly.
- 2
Sauté rice briefly (optional)
In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and the butter over medium heat. Add the drained rice and sauté, stirring, for 2–3 minutes until the rice becomes slightly translucent. This step adds nuttiness and helps keep grains separate.
- 3
Add broth and simmer
Stir in 4 cups of broth and bring to a gentle boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- 4
Fold in beans
After 15 minutes, remove the pot from heat. Without removing the lid fully, let sit covered for 5 minutes. Then uncover and gently fold in the 2 cups of cooked black beans. Keep covered and set aside while you finish the aromatics and plantains.
Aromatics & Vegetables
- 5
- 6
Sauté aromatics
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the red and green bell peppers and cook until softened, about 3 minutes more.
- 7
Add garlic and spices
Stir in the minced garlic and optional minced chili and cook 30–45 seconds until fragrant. Add 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1.25 teaspoons salt, and 1/2 teaspoon black pepper; stir to coat the vegetables and cook 30 seconds to bloom the spices.
- 8
Plantains & Garnish
- 9
Prepare plantains
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). While oil heats, slice 2 ripe plantains on the diagonal into 1/2-inch thick pieces.
- 10
Fry plantains
Working in a single layer (do not overcrowd), fry plantain slices 1–2 minutes per side until golden brown and caramelized. Use a slotted spoon to transfer to a paper towel–lined plate and lightly salt to taste while hot.
- 11
Finish and garnish
Fluff the rice, beans, and vegetables gently with a fork. Transfer the arroz mambosteao (Arroz Mamposteao) to a serving platter or bowls. Arrange fried plantains on top or alongside. Sprinkle 1/2 cup chopped fresh cilantro over the dish and serve with lime wedges if desired.
