El Fogón de Frakie

Arroz Mamposteado is arguably the best way to eat rice in Puerto Rico and is much more than just «mixed rice.» It’s a flavorful «marriage» of white rice and stewed beans that are sautéed together until the rice absorbs every drop of the savory bean gravy. Tossed with bits of smoky bacon, ham, and sweet plantains (amarillos), it is the ultimate side dish for a juicy skirt steak (churrasco) or fried pork chunks.

 

Ingredients:

 

• 3 cups of Cooked White Rice (cold/day-old works best)
• 2 cups of Stewed Beans (with plenty of sauce/caldo)
• ½ cup of Cooked Ham or Longaniza (diced)
• 4 slices of Bacon (chopped)
• 1 small Sweet Plantain (Amarillo), diced and fried
• 2 tbsp of Sofrito
• 1 tbsp of Olive Oil
• Fresh Cilantro and Green Onions for garnish

 

Methods:

 

• Prep the Sweetness: Fry your diced sweet plantains until golden and set them aside. These provide the perfect sweet contrast to the salty rice.
• Crisp the Meats: In a large skillet or wok, heat the olive oil and fry the bacon and ham until they are crispy and have released their fats.
• Sauté the Base: Add the sofrito to the meat and cook for 1 minute until fragrant.
• The Marriage: Pour in your stewed beans (make sure you include the liquid!). Let it come to a simmer.
• Add the Rice: Add the cold white rice to the pan. Stir constantly over medium-high heat, breaking up any clumps, until the rice has completely absorbed the bean sauce and turned a uniform color.
• The Final Mix: Fold in the fried sweet plantains and fresh cilantro. Stir gently so the plantains don’t mush.
• Serve: Serve it immediately while it’s moist and steaming.