Mamposteao Ricewith Jamonilla and Vegetables
- 30 min
- 4 people
Ingredients
- 200 g Tulip Jamonilla
- 2 tbsp oil
- 1 small onion
- 1 small green bell pepper
- Cilantro
- 1 clove garlic
- 60 g cooked pink beans or seasoned beans
- 10 dl cooked white rice (preferably day-old)
Instructions
If you don’t have any leftover rice start by cooking the rice according to the cooking instructions on the package – preferably a couple of hours before making the mamposteao rice.
Preparation
- Chop the bell pepper and onion and mince the garlic.
- Dice the Jamonilla into squares.
Bring the mamposteao rice together
- Heat some oil in a pan over medium heat.
- Fry the Jamonilla over medium heat until golden, then add the vegetables and cook until they soften.
- Add the beans and the white rice.
- Fry for about 5 minutes – stirring occasionally.
- Serve the dish hot with freshly chopped cilantro.
- Enjoy!
Serving suggestions
Rice mamposteao pairs well with other Puerto Rican dishes or a simple onion and tomato salad.
Tip
Add a can of diced tomatoes or tomato puree to make the Mamposteao rice come nicely together. If you want an even more flavorful dish, simply add spices such as cumin, paprika, oregano, chili powder, onion powder, or garlic powder.
More delicious recipe with rice
Rice is a versatile ingredient that can be a part of every meal. It is a simple ingredient on its own but when you combine it with vegetables and protein you can transform it into a wholesome and satisfying meal. Combine rice with Jamonilla, chicken sausages, or Jamonilla Quick Bites and whatever vegetables you already have at home, and dinner is ready in no time.