Cuban Arroz Congrí

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

1. Cook the bacon in a pot until browned. Remove excess fat, leaving about 2 tablespoons; if omitting bacon, heat the olive oil.
2. Sauté the onion and pepper for 5 minutes. Add the garlic, cumin and oregano; cook for 30 seconds.
3. Add the rinsed rice and stir for 1 minute to coat it with the sofrito.
4. Stir in the beans, measured liquid, bay leaf and salt. Bring to a boil.
5. Cover, reduce heat to very low and cook for 20 minutes without lifting the lid.
6. 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.

Leer esta receta en español: Arroz Congrí Cubano

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