Arroz Mamposteao con Pescado (Puerto Rican–Style Fried Rice with Fish)

Ingredients

• 4 (6 oz) snapper fillets (about 1 ½ lb)
• 1 large orange, for juice
• 8 cloves garlic, divided
• ½ bunch fresh cilantro
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 1 (0.18 oz) packet culantro y achiote seasoning
• 6 tablespoons vegetable oil, divided
• 8 oz cubed ham, divided
• 1 cup diced fresh yellow onions, divided
• 2 tablespoons tomato paste
• 1 cup tri-pepper mix (diced fresh green, red, and yellow bell peppers), divided
• 1 can pink (or red) beans (15–16 oz)
• ½ cup water
• 4 cups cooked white rice
• ½ cup sliced fresh green onions (optional, for serving)
• Maduros (optional, for serving)

Steps

1. Thaw fish if needed. Juice orange (½ cup). Chop garlic (4 teaspoons) and cilantro (½ cup) coarsely. Combine salt, pepper, cumin, turmeric, and oregano in small bowl; set aside. Cut fish into 2-inch cubes and place in large bowl (wash hands). Add orange juice, achiote seasoning, and 2 tablespoons oil; stir to coat. Set aside to marinate.
2. Preheat large saucepan on medium-high 2–3 minutes. Add 2 tablespoons oil, 4 oz ham, ¼ cup yellow onions, and 2 teaspoons garlic. Cook and stir 2–3 minutes until onions begin to soften. Stir in tomato paste, ¼ cup tri-pepper mix, and 2 teaspoons seasoning mixture. Cook and stir 2–3 minutes until vegetables have softened. Stir in beans (do not drain) and water. Bring to a boil, then reduce heat to low and cover.
3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil, 4 oz ham, and ¾ cup yellow onions in pan. Cook and stir 2–3 minutes until onions begin to soften. Stir in remaining ¾ cup tri-pepper mix, 2 teaspoons garlic, and 3 teaspoons seasoning mixture. Cook and stir 2–3 minutes until vegetables have softened. Stir in rice; cook and stir 3–4 minutes until rice is hot and well coated. Stir bean mixture into rice mixture.
4. Remove fish from marinade (discard marinade). Stir (fold) fish into rice mixture. Cover and reduce heat to medium-low. Cook 6–8 minutes until fish flakes easily and is 145°F. Top with cilantro and green onions, if using; serve with maduros, if using.