Arroz Mamposteao with SIMPLi
Puerto Rican stewed beans and rice stir-fried.
By: 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 habichuelas 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!
Why’s it called Arroz Mamposteao
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!
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 Organic 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 everytime
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 (I like to use Loisa's Masher for this). 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 simple 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!
Arroz Mamposteao
4
8 hours
2 hours
Ingredients
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1 cup SIMPLi Regenerative Organic Certified® Kidney Beans
8 cups water
1 tbsp SIMPLi Extra Virgin Olive Oil
¼ red onion
¼ yellow onion
¼ red bell pepper
¼ yellow bell pepper
2 cloves garlic
2 tbsp Loisa Sofrito
5 cups reserved cooking water
1 tbsp tomato paste
2 tsp Loisa Organic Sazón
1 tsp Loisa Organic Adobo
1 tsp Loisa Organic Oregano
1 tsp Loisa Organic Sal Marina
10 stems cilantro
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1 tbsp SIMPLi Extra Virgin Olive Oil
2 slices ham, chopped
1 tbsp onion, chopped
1 tbsp bell pepper, chopped
1 clove garlic, chopped
1 tbsp Loisa Sofrito
2 cups cooked rice
1-1 ½ cups habichuelas guisadas
Loisa Organic Sal Marina to taste
Directions
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Soak SIMPLi Kidney Beans overnight in water. The next day, cook the beans in the same soaking water until tender (1.5 hours on the stove or 35 minutes in a pressure cooker). Once cooked, reserve 5 cups of the cooking water and set the beans aside.
Heat SIMPLi Extra Virgin Olive Oil in a large pot over medium heat. Add the red onion, yellow onion, red bell pepper, yellow bell pepper, garlic, and Loisa Sofrito. Sauté until the vegetables are softened and the sofrito is fragrant, about 2-3 minutes.
Add the cooked beans, 5 cups of reserved cooking water, tomato paste, Loisa Organic Sazón, Loisa Organic Adobo, Loisa Organic Oregano, and Loisa Organic Sal Marina. Bring the mixture to a boil.
Once boiling, add cilantro, reduce the heat to low, cover, and simmer for 30 minutes.
Remove the cilantro, onion, bell peppers, and garlic from the pot and discard. Mash some of the beans and stir them back into the pot to thicken the stew and continue cooking uncovered for 15 minutes, stirring occasionally, until the habichuelas thicken. Set aside.
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Heat SIMPLi Extra Virgin Olive Oil in a pot over medium heat and cook the chopped ham until lightly browned and crisp, about 2-3 minutes.
Add chopped onion, bell pepper, garlic, and Loisa Sofrito and cook until softened and fragrant, about 2-3 minutes.
Mix in the cooked rice, breaking up any clumps, and stir to evenly coat with the ham and vegetables.
Gradually add habichuelas guisadas, starting with 1 cup and adding more as needed for your desired consistency. Stir well to combine until the rice is evenly coated in the habichuelas.
Season with Loisa Organic Sal Marina to taste and cook for 2-3 minutes, stirring occasionally, until heated through. Serve with tostones and avocado slices. Buen provecho!
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Arroz Mamposteao
4
8 hours
2 hours
Ingredients
blank
1 cup SIMPLi Regenerative Organic Certified® Kidney Beans
8 cups water
1 tbsp SIMPLi Extra Virgin Olive Oil
¼ red onion
¼ yellow onion
¼ red bell pepper
¼ yellow bell pepper
2 cloves garlic
2 tbsp Loisa Sofrito
5 cups reserved cooking water
1 tbsp tomato paste
2 tsp Loisa Organic Sazón
1 tsp Loisa Organic Adobo
1 tsp Loisa Organic Oregano
1 tsp Loisa Organic Sal Marina
10 stems cilantro
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1 tbsp SIMPLi Extra Virgin Olive Oil
2 slices ham, chopped
1 tbsp onion, chopped
1 tbsp bell pepper, chopped
1 clove garlic, chopped
1 tbsp Loisa Sofrito
2 cups cooked rice
1-1 ½ cups habichuelas guisadas
Loisa Organic Sal Marina to taste
Directions
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Soak SIMPLi Kidney Beans overnight in water. The next day, cook the beans in the same soaking water until tender (1.5 hours on the stove or 35 minutes in a pressure cooker). Once cooked, reserve 5 cups of the cooking water and set the beans aside.
Heat SIMPLi Extra Virgin Olive Oil in a large pot over medium heat. Add the red onion, yellow onion, red bell pepper, yellow bell pepper, garlic, and Loisa Sofrito. Sauté until the vegetables are softened and the sofrito is fragrant, about 2-3 minutes.
Add the cooked beans, 5 cups of reserved cooking water, tomato paste, Loisa Organic Sazón, Loisa Organic Adobo, Loisa Organic Oregano, and Loisa Organic Sal Marina. Bring the mixture to a boil.
Once boiling, add cilantro, reduce the heat to low, cover, and simmer for 30 minutes.
Remove the cilantro, onion, bell peppers, and garlic from the pot and discard. Mash some of the beans and stir them back into the pot to thicken the stew and continue cooking uncovered for 15 minutes, stirring occasionally, until the habichuelas thicken. Set aside.
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Heat SIMPLi Extra Virgin Olive Oil in a pot over medium heat and cook the chopped ham until lightly browned and crisp, about 2-3 minutes.
Add chopped onion, bell pepper, garlic, and Loisa Sofrito and cook until softened and fragrant, about 2-3 minutes.
Mix in the cooked rice, breaking up any clumps, and stir to evenly coat with the ham and vegetables.
Gradually add habichuelas guisadas, starting with 1 cup and adding more as needed for your desired consistency. Stir well to combine until the rice is evenly coated in the habichuelas.
Season with Loisa Organic Sal Marina to taste and cook for 2-3 minutes, stirring occasionally, until heated through. Serve with tostones and avocado slices. Buen provecho!