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Arroz Mamposteao

Name: Arroz Mamposteao
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Caribbean
Ingredients: 4 cups cooked white rice (leftovers work great); 1 lb. red kidney beans, stewed; 1/4 cup extra virgin olive oil; 4 sweet peppers, diced; 1 cup smoked ham, diced; 1/4 cup green bell pepper; 1/4 cup red bell pepper; 1/4 cup yellow bell pepper; 1/4 cup fresh culantro or cilantrillo, chopped

Prep 10 min
Total 25 min
Ingredients 9
Servings 4

When I tried this rice for the first time, I was delighted with the sabor from the combination of the white rice and the stewed habichuelas (red kidney beans.) Very easy to prepare, I like to call this dish my 'last-minute meal saver.' Most of the time we already have some white rice and habichuelas left over in the fridge. All that's left to do is give these ingredients a different toque with diced ham and bell peppers–your family will never realize they're eating leftovers. Try it out and let me know how it works for you!

Ingredients

4 cups cooked white rice (leftovers work great)
1 lb. red kidney beans, stewed
1/4 cup extra virgin olive oil
4 sweet peppers, diced
1 cup smoked ham, diced
1/4 cup green bell pepper
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1/4 cup fresh culantro or cilantrillo, chopped

Directions

1

In a large skillet, heat the olive oil and add the ham. Sauté for several minutes, until the ham has begun to turn golden brown. Then stir-in the rice and beans. Mix the ingredients well–the rice will turn a bit brown with the broth from the beans.
2

Last, add the sweet peppers and the cilantro to the mixture. Continue cooking over medium heat for 5-10 minutes.
3

Serve hot alongside your favorite side dish.

The habichuelas or red kidney beans can be substituted for garbanzo or black beans.
To give a special toque to this dish, use Spanish chorizo instead of ham. Try adding some pieces of chopped ripe plantain for a little sweetness.

No nutrition information available for this recipe

When I tried this rice for the first time, I was delighted with the sabor from the combination of the white rice and the stewed habichuelas (red kidney beans.) Very easy to prepare, I like to call this dish my 'last-minute meal saver.' Most of the time we already have some white rice and habichuelas left over in the fridge. All that's left to do is give these ingredients a different toque with diced ham and bell peppers–your family will never realize they're eating leftovers. Try it out and let me know how it works for you!