Best 2 Cuban Style Arroz Congrí Recipes

Arroz congrí is a classic Cuban dish made with rice, black beans, and a variety of spices. It is a hearty and flavorful dish that is perfect for a main course or side dish. The dish is believed to have originated in the 16th century when Spanish settlers brought rice and beans to Cuba. Over time, the dish evolved to include other ingredients such as pork, sausage, and vegetables. Today, arroz congrí is a staple in Cuban cuisine and is enjoyed by people all over the world.

Let's cook with our recipes!

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)

Arroz Congri (Cuban Rice and Black Beans) image

Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.

Provided by Gina

Categories Side Dish

Time 35m

Number Of Ingredients 12

Ingredients

2 tsp olive oil
1/2 cup chopped green bell pepper (chopped)
1/2 cup chopped red bell pepper (chopped)
small onion (chopped)
2 cloves garlic (minced)
1 cup uncooked long grain rice
15 oz can black beans (I use Goya (don't drain))
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

Steps:

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).

Nutrition Facts : ServingSize 1 cup, Calories 143 kcal, Carbohydrate 27.5 g, Protein 6.5 g, Fat 2.5 g, SaturatedFat 0.5 g, Sodium 322 mg, Fiber 5 g, Sugar 2 g

ARROZ CONGRí

Arroz Congrí image

Arroz congrí is a popular Cuban dish made with rice, kidney beans and sometimes pork, similar to the famous moros y cristianos.

Provided by Hands Doing Things

Categories Main Course Side Dish

Time 1h30m

Number Of Ingredients 12

Ingredients

8 oz red kidney beans (, soaked for 12 hours)
5 cups water
8 oz. loin (,shank or pork rinds, diced, (optional))
4 tablespoons lard ((or extra virgin olive oil))
1¼ cup rice
2 onions (, thinly sliced)
4 cloves garlic (, squeezed)
2 ajis cachuchas ((sweet Cuban peppers), seeded and thinly sliced)
2 tablespoons finely chopped fresh cilantro
1 teaspoon oregano
1 teaspoon cumin
Pressure cooker

Steps:

Wash the soaked beans.
Add them into a pressure cooker and cover generously with water.
Lock the pressure cooker and cook the beans under pressure for 30 minutes.
Wash the beans and soak them in water the night before or for a few hours before cooking.
Take 2 large ladles of cooked beans and 2 large ladles of the cooking water.
Heat the olive oil or lard in a Dutch oven over medium heat and add the diced pork and fry them until they release their fat and are golden.
Remove the pieces of meat and, in the hot fat, add the sliced onions, garlic, cilantro, ajis cachuchas (sweet Cuban peppers), and dry seasonings.
Stir everything and add the kidney beans. Brown together with the rest of the ingredients for a few minutes, stirring constantly.
Add the rice and mix it with all the other ingredients until the grains of rice start to absorb the flavors.
Then cover everything with the reserved cooking water for the beans.
Cover and cook over low to medium heat until the rice softens and absorbs all the water. Uncover and stir with a fork to separate the grains and prevent them from settling as they cool.
Serve the arroz congrí hot, sprinkled with fried pork when ready to serve.

Nutrition Facts : Calories 411 kcal, Carbohydrate 70 g, Protein 24 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 55 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your arroz congrí. Choose high-quality rice, beans, and sofrito.
Cook the rice and beans separately: This will help to ensure that the beans are cooked evenly and that the rice is not overcooked.
Use a flavorful sofrito: The sofrito is the base of the arroz congrí, so it's important to make sure it's flavorful. Use a variety of vegetables, herbs, and spices to create a rich and complex flavor.
Cook the arroz congrí over low heat: This will help to prevent the rice and beans from burning and will allow the flavors to develop fully.
Let the arroz congrí rest before serving: This will help the flavors to meld and will make the dish more delicious.

Conclusion:

Arroz congrí is a delicious and flavorful Cuban dish that is easy to make at home. With its combination of rice, beans, and sofrito, it's a hearty and satisfying meal that is perfect for any occasion. Whether you're serving it as a main course or a side dish, arroz congrí is sure to be a hit.