Arroz Mamposteao


2 c white rice
3 c water
1 can beans (pinto or kidney)
1 chicken breast
1 lb pork roast, sliced in 1” slices
1 lb potatoes, peeled and diced
½ c diced green pepper
½ c diced tomatoes
¼ c chopped green onion
2 tsp minced garlic
Salt and pepper to taste
2 TB olive oil
1 tsp Goya Sazon
1 TB Goya Recao
1 tsp Adobo
¼ c chopped cilantro
1 can tomato sauce
1 can Coca Cola


To make the rice: in a pot heat 3 cups of water to boiling. Add rice, 1 teaspoon of olive oil and a pinch of salt. Turn heat off and cover until rice is done. Shake occasionally.

For the mojito flavoring: mash together in a mortar and pestle garlic, 1 Tb olive oil, salt and black pepper and cilantro.

For the beans: in a small saucepan combine 1 teaspoon of recao, 1 envelope of Sazon, tomato sauce, 1 can of water, salt and pepper, 1 can of beans and diced potatoes. Cook over low heat until potatoes are done.

For fresh chicken broth, combine chicken with 2 c water in a saucepan. Add adobo, salt and pepper and a teaspoon of olive oil. Heat until flavors combine. (Can be made in advance).

In a Wok, add a teaspoon of olive oil, rice mixture and beans and potatoes. Add diced green pepper and tomatoes and cook until vegetables are soft. Add some of the chicken broth.

For the pork, sauté pork with mojito mix, green onions and a bit of olive oil. Brown on both sides then add Coca Cola. Cook until liquid is evaporated and pork is caramelized. (you can add flour to thicken sauce, if necessary).

Serve the pork separately on a plate with the rice mixture.

Buen Probecho! (Bon Appetit)