This Cuban black beans and rice dish cooking together with the savory hints of pork is the epitome of love. Arroz Congri is an easy rice and beans recipe and traditional Cuban rice dish that makes a great weeknight meal for any family.
This incredible recipe was created by Vanessa Bell, a Latina mom, blogger and recipe author on her website De Su Mama.
This recipe starts with the frijoles. Put the beans and bay leaves in a saucepan and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Add water when necessary to keep the beans covered by 1 inch, until just tender. This will take about one hour. Season with a pinch of salt to taste.
Now it’s time to have some fun! Fry the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat until slightly crispy.
Add the onion, pepper, garlic, cumin, oregano and stir for about 10 minutes. Add the rice and stir to coat. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch.
Bring to a rolling boil over medium-high heat then turn down the heat to maintain a gentle simmer. Cover tightly and do not uncover until the water is absorbed and the rice and beans are both cooked throughout about 20 minutes. Season to taste with salt and pepper.
Once done, garnish with cilantro and drizzle with a little olive oil just before serving.
Arroz Congri is a tasty dish made using white rice and black beans with just a touch of crispy bacon, vegetables and spices. Traditionally known as a Cuban dish, you can find this plate within many cuisines throughout the Caribbean, the southern US as well as in Brazil.
This Congri is a classic Cuban recipe that takes staple ingredients and transforms them into a rice dish with an exceptional depth of flavor. Serve alongside your own Ropa Vieja to create a meal your family will love. If you’re looking for more rice and beans recipes, you may want to check out a few suggestions here.
To make this classic dish, you’ll need to start with quality ingredients. We’ve used Mahatma® Organic White Rice for its long grains that stay separate when cooked to absorb all of the savory spice goodness and color of the black beans.
If you’re looking to stock up on pantry ingredients or don’t have time to let the beans sit in water, feel free to substitute canned black beans in but make sure to save the liquid to give your rice that signature black color!