Arroz mamposteao is a classic Puerto Rican dish that mixes leftover rice with beans with fresh ingredients like onion, bell peppers, garlic, and Loisa’s Sofrito to create something super delicious.
The name "arroz mamposteao" comes from the word "mampostear," which basically means to mix or toss together, making it the perfect name for a dish where rice and beans are blended into one.
It’s an easy, flavorful way to use up ingredients, especially during the holidays when there’s always extra rice and sides around. This dish turns those leftovers into something so good it might just steal the spotlight at your table!
From the recipe creator, Franchesca Livraghi | @breakthrukitchen:
“I’m all about mixing my favorite foods, and arroz mamposteao is the ultimate mash up that just works. Rice and beans are absolute staples in my kitchen. I find excuses to pair them with everything, but tossing them together in one pot like this is a total game changer.
I like to think of it as an arroz con habichuela stir fry. It’s my new go-to way to make them, and I promise it’s just as fun to cook as it is to eat!”
SIMPLi and Loisa products elevate this dish
Feeding your family during the holiday season is all about creating meals that are comforting, flavorful, and easy to pull together. This recipe shines because it uses high-quality, organic ingredients like SIMPLi Kidney Beans and Loisa’s Adobo and Sazón, which pack in bold, authentic flavor.
SIMPLi’s Extra Virgin Olive Oil and Loisa’s classic Sofrito add a rich, smooth touch that takes this dish to the next level. The best part for me is that even though it can be made with leftovers, it doesn’t taste like leftovers. The quality of the ingredients brings everything together in a way that feels fresh and satisfying every time.
Make perfect habichuelas (beans) every time
It’s easy to make great stewed beans when you’re starting with dry beans. Some tips I have for getting the perfect consistency in your habichuelas every time are to use the reserved soaking water to cook the beans. This adds a depth of flavor you wouldn’t get with plain water.
Also, don’t forget to mash some of the beans and return them to the pot so the habichuelas can thicken up and not be watery. There’s nothing worse than soupy beans! You could also add a few chunks of kabocha squash, or auyama, to add some texture to the beans.
Use a pressure cooker to save time
A pressure cooker is a game changer when making habichuelas with SIMPLi dried Kidney Beans. It takes the cooking time down to just 35 minutes and you still get perfectly tender beans that are ready to be stewed with Loisa’s Sofrito, Organic Adobo, and Sazón!
This recipe is perfect for using up holiday leftovers
Arroz mamposteao is one of the simplest ways to make the most of holiday leftovers. Extra rice, beans, or even bits of ham from your holiday spread can all come together in this dish.
It’s a great way to turn what’s already in your fridge into something that everyone will love. Arroz mamposteao is proof that leftovers can be just as exciting as the main event!
