congri recipe

The aroma that fills your kitchen while cooking this Cuban rice and black beans dish, arroz congri, will make you want to pump up the salsa music and grab a mojito!

Arroz Congri (Cuban Rice and Black Beans)

olive oil

green bell pepper (chopped)

red bell pepper (chopped)

onion (chopped)

garlic (minced)

rice

black beans (I use Goya (don't drain))

water

tsp cumin

bay leaf

oregano

salt and pepper

In a heavy medium sized pot, heat oil on medium heat.

Add onions, peppers and garlic and saute until soft, about 4-5 minutes.

Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.

Cover, reduce heat to low, and simmer 20 minute (don't peek).

Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

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!))

onion

black beans ((15 oz))

cumin

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!

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