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Puerto Rican Red Beans and Rice (Arroz Mamposteao)

A patient shared with me this delicious, healthy recipe from her homeland. She told me the recipe is “adapted from Giovanna Huyke <> , a well-known Puerto Rican chef. Sometimes Chef Giovanna adds small diced baked ripe plantains for sweetness.  ¡Delicioso!”


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 tomato (chopped and drained )
1 teaspoon dried oregano
2 tablespoons cilantro, chopped
2 (15-ounce) cans red kidney beans, rinsed and drained1/4 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 cooked brown or white rice
Avocado slices and cotijo cheese (for garnish)


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.

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.
Note from Janice — I like adding some (2 tablespoons or so) of balsamic vinegar to the saucepan. This dish is also great with cooked spicy chicken or turkey sausage slices. as my patient would say, ¡delicioso!