My husabnd and checked off a bucket list off our item this summer, taking our honeymoon. Yes, we’ve traveled many times as a family and for photographing weddings/ work but we have never been on our honeymoon. Life started pretty fast for us so here we are. We went to Puerto Rico to see Bad Bunny in his residency concert. The food in PR was absolutely delicious, especially the Puerto Rican Mamposteao, which I had never tried or heard of before in my life. It reminds me of a Fabada Asturiana in some ways but it is much sweeter because of the platanos maduros. Now about that, my boys do not like platanos maduros, but they way this recipe calls for dicing them, they didn’t even notice. So my shameless plug here, is I have tricked them into like them without telling them. Haha!
Puerto Rican Mamposteao
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 4 Chorizo, pack of 4 (5.5 oz), sliced into coins
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 6 cloves garlic, minced
- 1 15 oz. can tomato sauce
- 1 cup white wine, I use Pinot Grigio
- 28 oz. can GOYA® Pink Beans in Sauce
- 3 cups rice
- 4 cups water
- 2 Tbsp Better than Bouillon, Roasted Chicken
- 1 package 11 oz platanos maduros
- salt, to taste
- freshly cracked black pepper, to taste
- 2 Tbsp cilantro, finely chopped
Prepare
- First, gather all of your ingredients and pre-chop all of those needed it.
- Heat oil in large pot set over medium heat. Cook chorizo until crispy. Then add the diced onion and cook while stirring until onions are translucent for at least 5 minutes or so.
- Next add the diced green bell pepper and stir for another 4 minutes or so. Stir in the garlic and cook for another 30 seconds, while stirring. Add the tomato sauce to finish adding the sofrito and cook for 5 minutes.
- Then add the wine and cook off the alcohol for five minutes.
- Stir in rice, maduros until well combined. Add the water with chicken bouillon next, cover and allow to cook for 30 minutes. Salt and pepper to taste.
- When finsihed stir everything really good, scraping off any crunch rice bits at the bottom.
- Finally, finish by topping with chopped cilantro and serve immediately.
