congri

El congrí o moros y cristianos, como también se le conoce a este plato muy popular en la gastronomía cubana, consiste de arroz con frijoles negros o rojos. Su preparación tiene sus trucos que, aunque sencillos, son la clave para que el arroz te quede negrito. Por suerte yo los aprendí de una muy apreciada y querida amiga cubana y desde entonces he seguido al pie de la letra sus recomendaciones, pero siempre dándole mi toque personal.

Congrí

lb de frijoles negros, ablandados o enlatados

tazas de arroz grano parbolizado (Parboiled rice)

taza de aceite de oliva, dividida

hojas de laurel

dientes de ajo, finamente picado

cucharadita de comino molido

tazas de cebolla cortadas en juliana

taza de pimiento amarillo

taza de pimiento rojo

taza de pimiento naranja

Sal al gusto

Si optas por usar los frijoles enlatados, omite este paso y ve al próximo. Ablanda los frijoles secos, lávalos y cocínalos a fuego medio en un caldero grande en 1 1/2 litro de agua,  1 cucharadita de sal, ajo, comino y laurel. Deja hervir hasta que estén blandos, aproximadamente 1 hora, verificando ocasionalmente que tengan suficiente agua.

En un caldero (arrocero) grande, vierte 1/2 taza de aceite de oliva y sofríe el arroz por unos minutos, enseguida agrega los frijoles, verifica que solo uses  5-6 tazas agua de la misma en que cocinaste los frijoles.  Cocínalo a fuego medio –bajo tapado hasta que el arroz haya absorbido el líquido, aproximadamente 20 minutos. 

Calienta el aceite en una sartén grande y agrega los pimientos y cebollas cocínalos por unos 2 minutos solo para amortiguarlos un poco. Una vez listo, viértelos sobre el arroz ya cocido y mezcla bien. Adorna con 1 pimiento morrón  cortado en tiras y vierte el líquido del mismo sobre el arroz.

An iconic Cuban black beans and rice side dish called congri (or moros y cristianos) made with long-grain rice, black beans, bacon, and fragrant spices.

Cuban Rice & Beans Recipe (Arroz Congri/Moros)

bacon ((save the bacon fat!))

green bell pepper (chopped)

onion

garlic (minced)

rice

black beans ((15 oz))

water

cumin

oregano

bay leaf

Salt and pepper

Cuban Roast Pork

In a Dutch oven, add bacon slices and fry until fully cooked and crispy. Do not discard the bacon fat. Transfer the bacon slices to a paper towel-lined plate to drain. Set aside.

In the same Dutch oven with the bacon fat, add green peppers and onions. Sauté for about 3 minutes. Add garlic and cook for 30 seconds.

Add rice, beans with liquid, water, cumin, oregano, bay leaf, salt and pepper. Cover, reduce heat to simmer, and cook for 40 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.

After 40 minutes, remove from heat. Keep the lid on for another 10 minutes. Fluff with a fork. Chop up the bacon and stir it into the rice. Serve and enjoy!

Moros y Cristianos (or Congri) is a flavorful Cuban black beans and rice side dish made with long-grain rice, black beans, bacon, and fragrant spices. You can make this classic dish with canned black beans or dried black beans depending on how much time you have. This dish is best served with Cuban roast pork and yuca con mojo.

Moros y Cristianos/Arroz Congri (Cuban Black Beans + Rice)

black beans*

In a Dutch oven, add bacon slices and fry until fully cooked and crispy. Do not discard the bacon fat. Transfer the bacon slices to a paper towel-lined plate to drain. Roughly chop them and set aside.

Add rice, black beans with the liquid from the can (if using dry black beans, see note below), water, cumin, oregano, bay leaf, salt, and pepper. Cover, reduce heat to simmer, and cook for 40 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.

After 40 minutes, remove from heat. Keep the lid on for another 10 minutes. Fluff with a fork then stir in the chopped bacon. Serve and enjoy!

Congri aka Moros y Cristianos is a classic Cuban rice dish that can be served as an entree or side dish. Long grain rice simmered with black beans, spices, and cooked until perfectly fluffy.

Congri (Cuban Black Beans and Rice)

parboiled rice

lb black beans (dried)

tbsp cumin

sofrito

recaito (optional)

chicken bouillon powder (optional)

tbsp vino seco

tbsp vinegar

green bell pepper

olive oil

salt and pepper

Begin by checking the beans for any stones. You can do this by hand or place the beans in water and the rocks will sink to the bottom of the bowl. 

Once you&#039;ve checked the beans for any stones, rinse them and then place them in the instant pot. Cover the beans with 7 cups of water. Add 1/2 green bell pepper, close the lid, and press the &quot;pressure cook&quot; function. Seal the valve and cook for 45 minutes. 

Place the beans and liquid into a pot with high sides. Add the cumin, bay leaf, sofrito, recaito, chicken bouillion powder, vinegar, vino seco, olive oil, salt, and pepper. Discard the green bell pepper or chop it into bite-sized pieces. Cook the beans over high heat and let it come to a rapid boil.

Once the beans come to a boil, stir in the rice. Check for seasoning, cover with a lid and reduce the heat to medium-low. Cook for 25-30 minutes. After 30 minutes, uncover and stir. Cover again and let it cook until the rice is perfectly fluffy. Finally, check for seasoning and enjoy! 

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Top 4 congri recipes from across the web

The most viewed congri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Cuban Rice & Beans Recipe (Arroz Co...

Moros y Cristianos/Arroz Congri (Cu...

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The most viewed congri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine