Puerto Rican Mamposteao Rice

Ingredients

• 2 teaspoons extra virgin olive oil
• 1/4 cup ham, diced

• 1 (15 ounce) can pink beans
• 1 small potato, chopped in 1/2 in cubes
• 1 cup onion, chopped and divided
• 1/2 cup green pepper, chopped
• 2 teaspoons garlic, minced
• 1/4 cup cilantro, chopped (I like regular ol' parsley)
• salt and pepper

• 1 (15 ounce) can tomato sauce
• water
• 2 teaspoons extra virgin olive oil
• 2 teaspoons unsalted butter
• 1/4 cup white wine
• 2 cups cooked white rice

Directions

1. 1

   BEANS: Heat olive oil in a medium saucepan and add cooked ham. Saute for about 1 minute on medium high heat. Add 1/2 cup onions, green peppers, garlic and cilantro. Cook for about two minutes

2. 2

   Add salt and pepper to taste. Add tomato sauce. Keep cooking on medium high for about 1 minute. Add the beans and the potatoes and simmer for about 1 minute stirring frequently. Add the same amount of water using the beans can. Stir, cover and cook on medium low for about 20 minutes. Stir every 3 or 4 minutes. Set aside and let cool for about 5 minutes.

3. 3

   MAMPOSTEAO: In a large saucepan, heat 2 teaspoons of olive oil and the unsalted butter. Reduce heat to medium. When the butter has melted add 1/2 cup of onions. Stir until onions are cooked.

4. 4

   Add the white wine and stir until the sauce is reduced. Add the rice and stir constantly until all ingredients are hot and mixed. Add about 1 cup of the cooked beans stirring constantly. Add more beans as needed (Not necessarily the whole amount), and keep stirring until you get a nice creamy mix.

5. 5

   Serve imediately.