I heard about the arroz mamposteao recipe from a friend at work. He told me it was one of his favorite dishes. The recipe is the best in his opinion with leftover pork or chicken. I made the arroz mamposteao for my family and they loved it! Not only did I add bacon, but I added smoked pork. The recipe I have on this post does not contain any beans. The beans are easily added to the recipe if needed. The arroz mamposteao is made up of basically three things: sofrito, sazon seasoning, and rice. You can definitely make this your own recipe!
Click here for my arroz mamposteao YouTube video
The sofrito for the arroz mamposteao recipe
The sofrito is blended with a food processor. I can’t imagine how long it would take to make it without one! I have found that there are many versions of sofrito. The version I use sometimes is based on what I have handy. That is not traditional but sometimes time is not on my side. Sofrito is basically peppers, onion, garlic, and tomato, blended in a food processor to reach a chunky salsa.
The rice for the arroz mamposteao recipe
The rice is the arroz in arroz mamposteao recipe. I made the rice in our cooker. My sister got it for us and it has proven to be a valuable tool! First add the rice to the skillet. Then press the rice on the bottom of the skillet. Once the rice is crispy, fold it with the rest of the ingredients.
Variations for the arroz mamposteao recipe
My family and I have only had this dish a couple of times. But in our opinion, adding smoked pork adds a ton of flavor! The smoked pork mixed with the sazon seasoning is just wonderful! Any leftover meat will work with this dish. I made large batches of this recipe so I have enough for leftovers!
Arroz Mamposteao Recipe
- 4 pieces of cooked bacon reserving 2 tablespoons of bacon grease
- 1 teaspoon of sazon seasoning
- ½ cup of sofrito
- 1 cup of drained beans such as kidney beans
- ½ cup of chicken stock
- 2 to 2 ½ cups of cooked rice
- 1 teaspoon of sea salt
- Cut bacon into bite sized pieces. Place cut bacon and bacon grease into a large skillet with sazon seasoning and sofrito. Mix until well combined and cook for about 3-4 minutes.
- Add beans and broth and cook for an additional 4-5 minutes until a sauce is achieved.
- Add rice and salt. Press rice evenly so it spreads over the bottom of the pan. Cook until the rice heats up and starts to become crispy. Then fold the rice with the so all ingredients blend together.