Puerto Rican Arroz Mamposteao

Arroz Mamposteao is what happens when leftover rice meets a good pot of Puerto Rican beans, smoky bacon and ham, and sweet caramelized plantains. The rice soaks up all that rich bean sauce, the sofrito brings its wonderful flavor, and those little bites of maduros make you keep going back for another spoonful.

If you have already made my Habichuelas Guisadas, you have a very delicious head start on this one.

Puerto Rican food has had a special place in our kitchen for years. After our trip to Puerto Rico, those beautifully seasoned beans became one of the dishes we brought home with us. We already loved them spooned over white rice, so bringing everything together in a skillet with bacon, ham, and sweet plantains feels like a very natural next step.

And yes, this is a dish made for leftovers. But with everything going into this skillet, there is plenty to look forward to the second time around.

What is Arroz Mamposteao?

Arroz mamposteao is a Puerto Rican rice and beans dish that turns a little of this and a little of that into something wonderful. Cooked leftover rice and habichuelas guisadas, or stewed beans, come together in a skillet, where the rice soaks up all that delicious, seasoned bean sauce.

The name is often linked to mampostería, the Spanish word for masonry, where separate pieces are fitted together. In the kitchen, I like to think of it as a delicious mishmash, with different ingredients coming together to make a whole new meal. Depending on the cook and what is available, additions can include bacon, ham, chorizo, or even leftover Pernil, Puerto Rico’s beloved roast pork.

It can also be made meatless, letting the seasoned beans and sofrito shine. It is a humble dish with so much flavor, and a beautiful example of how good leftovers can be.

Ingredients Needed

You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

• Cooked rice – I like to use leftover cooked white rice. Break up any clumps before adding it to the skillet. You can also use freshly cooked rice, just let some of the steam escape first and let it cool down completely.
• Habichuelas guisadas – I am using my Puerto Rican stewed beans. Include their sauce when measuring, as that is what gives the rice so much flavor. Plain canned beans won’t give you the same delicious result.
• Bacon and ham – I love using both for that smoky, savory flavor. Leftover pernil or chorizo can also be used for a different version.
• Onion – Any variety will work.
• Bell peppers – We use a mix of colors. Use whichever colors you have, and dice them so they mix nicely throughout the rice.
• Garlic – Fresh garlic, finely chopped.
• Sofrito – Homemade sofrito is my favorite here. If you are buying it, look for the green Puerto Rican style, often labeled recaito.
• Sazón con culantro y achiote – Adds flavor and beautiful color. Look for it in the Latin section of your supermarket. I use just a little since the beans are already seasoned.
• Maduros – Cooked sweet ripe plantains, diced. You can find frozen maduros in the frozen international section at many supermarkets. They are not to be confused with tostones, which are made with unripe plantains. Save a few extra pieces for the top.
• Cilantro – Some gets folded into the rice, with a little more scattered over the finished dish.
• Salt – Taste at the end before adding any. The bacon, ham, sazón, and beans already bring plenty of seasoning.

How to Make Arroz Mamposteao

With leftover rice and habichuelas guisadas ready to go, most of the work is building that delicious bacon, ham, and sofrito base. Have your cooked maduros diced and ready too, as everything comes together fairly quickly once the rice goes in.

Brown the meats: The bacon goes into a large skillet before I turn the heat to medium. Starting it this way lets the fat release as the skillet warms. After about 5 to 6 minutes, when the bacon begins to brown, in goes the diced ham. Both cook together for another 5 to 7 minutes, stirring occasionally, until nicely browned.

Sauté aromatics: Without removing the bacon or ham, stir in the onion and bell peppers. Let them soften for about 7 to 8 minutes, picking up all that smoky flavor in the skillet. The garlic, sofrito, and sazón go in next and need just another minute of cooking.

Stir in remaining ingredients: Now comes the leftover rice. A good stir distributes the bacon, ham, and vegetables throughout, while gently breaking up any remaining clumps.

The leftover habichuelas guisadas, including their sauce, go in together with the diced maduros and cilantro. Gently fold everything together, then cook for 5 to 6 minutes, stirring occasionally, until thoroughly heated.

Serve: Taste before adding salt, since there is already plenty of seasoning in the beans and pork. Finish with extra maduros and fresh cilantro over the top.

Alpana’s Tips

• Use a large skillet. Between the rice, beans, vegetables, and meats, this makes a generous amount. A large, deep skillet gives you enough space to fold everything together comfortably.
• Let the bacon and ham brown. Don’t rush this part. Those browned edges give the whole dish a lovely savory flavor. The timing can vary depending on your skillet and the thickness of the bacon, so watch the color as you cook.
• Scoop up the bean sauce too. Leftover habichuelas guisadas can thicken in the refrigerator. Give them a gentle stir before measuring so you get a good mix of beans and sauce.
• Fold gently once the beans and plantains go in. Both are already soft, so you want to keep them intact rather than mash them into the rice.
• Taste before adding salt. The bacon, ham, sazón, and habichuelas all bring their own seasoning. I wait until everything is mixed and heated before deciding whether it needs more.

Ways to Change It Up

This is a wonderful dish for using what is already in your kitchen. Leftover pernil makes a delicious addition in place of the bacon and ham. Start the vegetables in a little oil, then add the cooked shredded pork with the rice so it warms through gently.

Chorizo gives you another tasty version. Cook it before adding the vegetables, making sure fresh chorizo is fully cooked. Since it brings its own spices, you may want to use less sazón.

You can also make it meatless. Leave out the bacon and ham and use a little oil to cook the vegetables. For a vegetarian dish, your habichuelas guisadas need to be made without meat and with vegetable broth as well.

The maduros can be left out, but I love what they bring to this version. Their caramelized sweetness is such a good match for the savory beans and smoky pork.

Leftovers and Reheating

Refrigerate in a shallow, airtight container. Since this recipe uses leftover rice and beans, keep their original cooking dates in mind. Making them into mamposteao does not restart their storage time. Use the dish within the remaining portion of their original 3 to 4 days in the refrigerator.

For reheating, warm a portion in a skillet with a small splash of water or broth, stirring gently. Individual portions can also be microwaved, loosely covered, with a stir partway through.

There is so much to love about this skillet, from the browned bacon and ham to the rice coated in that flavorful bean sauce. But those little pieces of sweet maduro really make it for me.

Next time you have leftover rice and habichuelas guisadas, give them another turn at the table with arroz mamposteao. This is the kind of meal that makes saving the leftovers feel like a very good idea.

More Puerto Rican Recipes:
Arroz con Pollo
Carne Guisada
Bistec Encebollado
Asopao de Pollo
Pinchos de Pollo
Picadillo

Recipe Video

Puerto Rican Arroz Mamposteao (Recipe + Video)

Yield: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Arroz Mamposteao is a hearty Puerto Rican rice and beans dish that transforms leftovers into something seriously delicious. It’s savory, satisfying, and packed with Latin flavor.

5.0 Stars (6 Reviews)

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Ingredients

• 3 bacon strips, cut into pieces
• ½ cup ham, diced
• ½ medium onion, diced
• 1.5 bell peppers (we use a mix of colors)
• 4 garlic cloves, finely chopped
• 2 tablespoons sofrito
• 1 teaspoon sazón con culantro y achiote
• 4 cups leftover cooked rice
• 2 cups leftover habichuelas guisadas
• ½ cup cooked maduros (sweet plantains), diced + more for garnish
• ¼ cup cilantro, chopped + more for garnish
• salt, to taste

Instructions

1. Add the bacon to a large skillet and then turn on the heat to medium heat. Cook for about 4 to 5 minutes, stirring occasionally, until it begins to brown and release its fat. Add the ham and cook for another 5 to 7 minutes, until both are nicely browned.
2. Add the onion and bell peppers to the skillet with the bacon and ham. Cook for about 7-8 minutes, stirring occasionally, until the vegetables soften. Stir in the garlic and sofrito and sazon and cook for 1 minute more.
3. Add the cooked rice and give it a good stir to mix it with the bacon, ham, and vegetables.
4. Add the habichuelas guisadas, the diced maduros, and the cilantro. Gently fold everything together and cook for 5 to 6 minutes, stirring occasionally, until heated through.
5. Taste and add salt only if needed. Serve topped with more maduros and cilantro.

Notes

• Use a large skillet. Between the rice, beans, vegetables, and meats, this makes a generous amount. A large, deep skillet gives you enough space to fold everything together comfortably.
• Let the bacon and ham brown. Don’t rush this part. Those browned edges give the whole dish a lovely savory flavor. The timing can vary depending on your skillet and the thickness of the bacon, so watch the color as you cook.
• Scoop up the bean sauce too. Leftover habichuelas guisadas can thicken in the refrigerator. Give them a gentle stir before measuring so you get a good mix of beans and sauce.
• Fold gently once the beans and plantains go in. Both are already soft, so you want to keep them intact rather than mash them into the rice.
• Taste before adding salt. The bacon, ham, sazón, and habichuelas all bring their own seasoning. I wait until everything is mixed and heated before deciding whether it needs more.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 535Total Fat 13gSaturated Fat 4gUnsaturated Fat 9gCholesterol 59mgSodium 828mgCarbohydrates 78gFiber 4gSugar 3gProtein 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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