Cuban congrí cooks rice and black beans together so every grain absorbs the flavor and dark color of the sofrito-infused broth. This version turns out fluffy, aromatic and well seasoned.
Recipe details
- Prep time: 15 min
- Cook time: 50 min
- Total time: 1 hr 5 min
- Servings: 8 servings
- Difficulty: Intermediate
- Estimated cost per serving: $1.20
Ingredients
- 2 cups long-grain white rice, rinsed
- 1 can (15 oz/425 g) black beans, drained; liquid reserved
- 4 strips bacon, chopped, optional
- 1 small onion, chopped
- 1/2 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons olive oil
- 2 3/4 cups total reserved bean liquid plus broth or water
- 1 teaspoon salt
Step-by-step instructions
- Cook the bacon in a pot until browned. Remove excess fat, leaving about 2 tablespoons; if omitting bacon, heat the olive oil.
- Sauté the onion and pepper for 5 minutes. Add the garlic, cumin and oregano; cook for 30 seconds.
- Add the rinsed rice and stir for 1 minute to coat it with the sofrito.
- Stir in the beans, measured liquid, bay leaf and salt. Bring to a boil.
- Cover, reduce heat to very low and cook for 20 minutes without lifting the lid.
- Turn off the heat and rest, covered, for 10 minutes. Remove the bay leaf and fluff with a fork.
Tips and variations
- Measure the total liquid carefully to prevent mushy rice.
- Do not lift the lid during cooking or resting.
