Puerto Rican red beans and rice (Arroz mamposteao)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 green cubanella or Anaheim pepper (3-4 ounces), chopped, leave in seeds
  • 1 tomatochopped
  • 1 teaspoon dried oregano
  • 2 tablespoons cilantro, chopped
  • 2 (15-ounce) cans red kidney beans, rinsed and drained
  • 1/4 pound calabaza (pumpkin or butternut squash), peeled, seeded, cut into 2×2-inch cubes
  • 1 (8-ounce) can tomato sauce
  • 1 cup water
  • 3 cups short-grain brown rice or white ricecooked
  • Avocado slices and cotijo cheesefor garnish
  1. In a saucepan, heat 1 tablespoon oil over medium-high heat and add onion, garlic, pepper, and tomato, mixing well. Sauté, stirring occasionally, until mixture starts to caramelize, about 20 minutes. Reduce heat to medium and add oregano, cilantro, beans, and calabaza (squash). Sauté for 2 minutes. Cover with tomato sauce, adding water as needed to cover. Season lightly with salt and pepper. Simmer, covered, for 25 minutes.
  2. In a large frying pan or wok, heat remaining 1 tablespoon olive oil. Add cooked rice and beans; sauté until rice absorbs liquid, about 5 minutes. Add cilantro and adjust seasonings to taste. Garnish servings with avocado and cheese.
Recipe Notes
Nutrition Facts
Puerto Rican red beans and rice (Arroz mamposteao)
Amount Per Serving
Calories 406 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 321mg 13%
Total Carbohydrates 77g 26%
Dietary Fiber 11g 44%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 406 cal, 6g fat (3g mono, 1g poly, 1g sat), 0mg chol, 13g protein, 77g carb, 11g fiber, 321mg sodium