Name: Arroz Mamposteao
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: caribbean
Ingredients: 1/2 cup canola oil; 1 yellow onion, chopped; 2 garlic cloves, minced; 2 tablespoons sofrito with recao (culantro); 2 tablespoons tomato sauce; 2 teaspoons tomato paste; 1 packet sazón con achiote (1 1/2 teaspoons); One 15-ounce can red kidney beans (do not drain); 1/2 ripe plantain, peeled, halved lengthwise and sliced into half-moons; Kosher salt and freshly ground black pepper; 3 cups cooked medium-grain white rice (see Cook’s Note); 1/2 cup chopped cilantro leaves and stems

Directions

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15m Easy 98%

CLASS

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.