Mamposteao rice is one of the best ways to enjoy red beans. Sometimes Chef Giovanna adds small diced baked ripe plantains for sweetness. In some part of the islands, cooks sauté local sausage with the rice; ¡delicioso!
Recipe Ingredient Details:
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 )
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 2x2-inch cubes
1 (8-ounce) can tomato sauce
1 cup water
3 cups short-grain brown rice or white rice (cooked )
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.
Recipe Additional Notes:
PER SERVING: 406 cal, 6g fat (3g mono, 1g poly, 1g sat), 0mg chol, 13g protein, 77g carb, 11g fiber, 321mg sodium
Wed, 2012-06-27 17:51