Arroz Mamposteao

Arroz Mamposteao

Rice and beans are religion in Puerto Rico, though they’re typically prepared separately but served together, several spoonfuls of beans on top of white rice. But mamposteao — easily my favorite name for a Puerto Rican dish — combines the two. It’s a preparation intended to make use of leftovers, as it benefits from day-old rice and prepared beans. Traditionally, pork and tomato sauce are added — but, for a more subtle approach to this recipe, bacon fat replaces ham or tocino (fatback) here, giving the dish a smoky richness without any meat. You can prepare this dish from start to finish with fresh rice and fresh beans, but it’s not recommended. Think of this as a satisfying way to make use of leftover ingredients that also pairs well with a variety of Puerto Rican dishes.
  • Total:
  • Serves: 4 persons



  1. Step 1

    In a wide skillet or wok, heat bacon fat over medium-high until just simmering. Add sofrito and sazón, and sauté, stirring frequently, until liquid has evaporated and mixture darkens in color, 4 to 5 minutes.
  2. Step 2

    Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes.
  3. Step 3

    Add rice and 1 teaspoon salt, and increase heat to high, stirring well to incorporate. If you want a moister rice, simply add more broth.
  4. Step 4

    Once rice is fully heated and steaming (about 2 minutes), reduce heat to medium, and press rice gently into the pan, allowing the bottom of the rice to crisp, undisturbed, for about 3 minutes.
  5. Step 5

    Fold the bottom of the rice into the top to incorporate. Rice should be compact, but fairly dry. Cook for 3 to 5 minutes longer, stirring once or twice more until it reaches the desired crispness. Season with salt to taste.
  6. Step 6

    To serve, scoop into a small rice bowl, press gently, then turn each onto a plate or into a larger bowl. Garnish with cilantro.