Name: Arroz Mamposteao
Total time: 20 min
Cuisine: Caribbean
Ingredients: 2 tablespoons extra-virgin olive oil; 1 ripe plantain , peeled and cut into ½-inch pieces; 1 pound 90% lean ground beef; ½ teaspoon table salt; 1 teaspoon Worcestershire sauce; 2 cups recipe , cold; 2 cups recipe , cold; Sliced avocado

Why This Recipe Works

Arroz mamposteao (“mom-post-yeow”) is the classic Puerto Rican merger of leftover rice and stewed beans, often with additions such as meat, sweet plantains, and pumpkin that turn it into a whole new, even heartier dish in about 20 minutes. The sofrito-laced beans do most of the seasoning work, so all we did was brown bite-size chunks of plantain and then sauté some ground beef with Worcestershire sauce to enhance their respective sweetness and savoriness; we then gently stirred in the rice and beans to warm everything through.

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Before You Begin

This recipe was developed using leftover rice from our Arroz Blanco recipe, but any cooked white rice will work.

Instructions

Heat 2 tablespoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 ripe plantain, cut into ½-inch pieces, and cook, stirring frequently, until golden brown, 3 to 5 minutes. Add 1 pound ground beef and ½ teaspoon table salt and cook, breaking up meat with wooden spoon, until beef is no longer pink, 2 to 3 minutes. Add 1 teaspoon Worcestershire sauce and continue to cook until beef is cooked through, 2 to 3 minutes longer. Add 2 cups cold Arroz Blanco and cook, stirring constantly and breaking up rice clumps until mixture is heated through, 1 to 2 minutes. Add 2 cups cold Habichuelas Guisadas and gently fold into rice until combined and warmed through, 1 to 2 minutes. Season with salt to taste, and serve, passing sliced avocado separately.