moros y cristianos

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!

Moro de Habichuelas Recipe (Dominican Rice and Beans): This is one of the most common dishes on the Dominican table. We are presenting here a generic moro version that you can modify by adding other types of beans or legumes.

[Recipe + Video] Moro de Habichuelas (Dominican Rice with Beans)

oil (, divided)

cilantro

garlic

celery

⅛ cup of sliced pitted olives ((optional))

¼ cup of diced cubanela ((cubanelle) peppers)

capers ((optional))

tomato sauce

kidney beans

salt ((or more, to taste))

Sauteing

Sauteing seasonings: Heat half the oil (2.5 Tbsp) in an cast aluminum or cast iron pot over low heat and add cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers. Cook and stir for a minute, or until the ingredients release their aroma. Stir in the tomato sauce.  Add beans, also while stirring, and season with salt.

Adding water

Adding water: Once heated through, add water and bring to the boil (try the mixture and add salt to taste before proceeding, bear in mind that the rice will absorb some of the salt, so don&#39;t low-ball it).

Cooking rice

Cooking rice: Once the water reaches a rolling boil stir in the rice and simmer stirring frequently to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes. After the 15 minutes have passed uncover, add the remaining oil, and stir.Cover again another 5 minutes. After this the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add 1/4 cup of boiling water before stirring and covering.

Serving

Serving: Serve with meat, (or seafood), a side dish, and salad (see notes).

https://content.jwplatform.com/videos/au2FkiRf.mp4

Moro de Habichuelas (Dominican Rice and Beans) is one of the most common dishes on the Dominican table, and you can modify it by using other types of beans.

Moro de Habichuelas (Rice and Beans)

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 moros y cristianos recipes from across the web

The most viewed moros y cristianos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cuban Rice & Beans Recipe (Arroz Co...

[Recipe + Video] Moro de Habichuela...

Moros y Cristianos/Arroz Congri (Cu...

Congri (Cuban Black Beans and Rice)

The most viewed moros y cristianos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine