Arroz Mamposteao (Puerto Rican Fried Rice and Beans)
Leftover white rice and stewed beans fried together with bacon, sofrito and peppers until the rice soaks up all the bean sauce and gets slightly crispy. Ready in 25 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Crisp the bacon
In a large frying pan, fry the bacon over medium heat for 4–5 minutes until crisp and golden.
- 100 g bacon
✅ Done when: bacon is crisp and golden
Cook the vegetables
Add the olive oil, onion and green pepper to the same pan and cook over medium heat for about 4 minutes until soft and translucent. Stir in the and cook 1 more minute.
- 1 tbsp olive oil
- ½ onion
- ½ green pepper
- 2 tbsp
✅ Done when: onion and pepper are soft and translucent
Add the rice
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Add the beans
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Serve
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Crisp the bacon
In a large frying pan, fry the bacon over medium heat for 4–5 minutes until crisp and golden.
- 100 g bacon
✅ Done when: bacon is crisp and golden
Cook the vegetables
Add the olive oil, onion and green pepper to the same pan and cook over medium heat for about 4 minutes until soft and translucent. Stir in the and cook 1 more minute.
- 1 tbsp olive oil
- ½ onion
- ½ green pepper
- 2 tbsp
✅ Done when: onion and pepper are soft and translucent
Add the rice
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Add the beans
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Serve
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The Story Behind the Dish
Arroz mamposteao is Puerto Rico's clever way to use up leftover rice and beans, similar to Costa Rica's gallo pinto. The word 'mamposteao' comes from 'mampostear', an old word for patching or mixing things together.
Once a humble home dish, it's now served in trendy Puerto Rican restaurants as a side for steak and pork.
⭐ Why It's Famous
Savoury, smoky and a little crispy, it turns yesterday's leftovers into a new favourite.
💡 Fun Fact
Some restaurants serve it with a fried egg and ripe plantains on top as a full meal.
Puerto Rico
18.47°N, -66.11°W
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