Arroz Mamposteao Recipes

ARROZ MAMPOSTEAO

Steps:

• In a wide skillet or wok, heat bacon fat over medium-high until just simmering. Add sofrito and sazón, and sauté, stirring frequently, until liquid has evaporated and mixture darkens in color, 4 to 5 minutes.
• Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes.
• Add rice and 1 teaspoon salt, and increase heat to high, stirring well to incorporate. If you want a moister rice, simply add more broth.
• Once rice is fully heated and steaming (about 2 minutes), reduce heat to medium, and press rice gently into the pan, allowing the bottom of the rice to crisp, undisturbed, for about 3 minutes.
• Fold the bottom of the rice into the top to incorporate. Rice should be compact, but fairly dry. Cook for 3 to 5 minutes longer, stirring once or twice more until it reaches the desired crispness. Season with salt to taste.
• To serve, scoop into a small rice bowl, press gently, then turn each onto a plate or into a larger bowl. Garnish with cilantro.

ARROZ MAMPOSTEAO

Steps:

• Heat the oil in a large pot over medium high. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften, about 1 minute 30 seconds. Add the sofrito, tomato sauce, tomato paste and sazón and cook, stirring occasionally, until the onions are lightly brown, about 2 minutes. Stir in the plantains, then the beans with their liquid and 1/2 cup water. Season to taste with salt and pepper, reduce the heat to medium low and cook, stirring occasionally, until the flavors meld, about 10 minutes.
• Reduce the heat to low, add the rice and cook, stirring continuously, until combined and the flavors meld, about 1 minute. Remove from the heat and fold in the cilantro.