Kimchi & Cornbread

Quick Vegetarian Arroz Mamposteao, Puerto Rican Rice

I just got back from an amazing trip to Puerto Rico and I’m excited to share some of the dishes I picked up while there. My version is slightly different as I cut down on some of the steps to save time but the flavor is still there. I will also so that sofrito is typically blended until smooth before cooked but I like the chunky vegetables in the rice. It’s up to your preference though.I really hope you enjoy this recipe and I will have more dishes with Puerto Rican flavors in the future.

Vegetarian Arroz Mamposteao, Puerto Rican Rice
Delicious Puerto Rican rice and beans.
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  1. 3 cups cooked rice
  2. 1 1/2 cup cooked or 1 can, drained, habichuelas rosadas (pink beans)
  3. 3-4 roma or plum tomatoes, diced
  4. 3-4 cloves of garlic, minced
  5. 1 cup culantro or cilantro, chopped
  6. 1 medium green bell pepper, diced
  7. 1/2 medium white onion, diced
  8. 2 teaspoons of achiote powder
  9. 1 teaspoon cumin
  10. salt to taste
  11. olive oil
  1. Heat olive oil in a pan or pot.
  2. Saute onion and green pepper until slightly softened.
  3. Add the tomatoes, garlic, and culantro/cilantro and mix in.
  4. Add the achiote powder, cumin, and salt to taste. Simmer sofrito on low for 10 minutes.
  5. Add in the beans and warm through.
  6. Add rice. Mix well and serve.
Kimchi & Cornbread


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