CUBAN-STYLE ARROZ CONGRí
The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it's all cooked.
Provided by Kim Severson
Categories main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
- Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
- Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
- Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
- Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 203 milligrams, Sugar 1 gram
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Junaid Hashan
[email protected]This arroz congrí is the best I've ever had. Thanks for sharing the recipe!
main Azmat
[email protected]This arroz congrí is a must-try for any Cuban food lover.
Boyisha Gordon
[email protected]I'm so glad I found this arroz congrí recipe. It's a keeper!
Angelia Dagnen
[email protected]This arroz congrí is the perfect comfort food. It's warm, filling, and satisfying.
Abu al Mussana
[email protected]I love that this arroz congrí is made with healthy ingredients. It's a great way to get your veggies in.
Afifa Hashmi
[email protected]This arroz congrí is a great make-ahead dish. You can make it the day before and then reheat it when you're ready to serve.
Choudhary usman
[email protected]I'm a vegetarian, so I made this arroz congrí with black beans instead of pork. It was still delicious!
MUSHI KHAN
[email protected]This arroz congrí is a great way to use up leftover rice. It's also a very affordable dish to make.
Sunil Mahadeo
[email protected]I made this arroz congrí for my family and they loved it! It was a great way to introduce them to Cuban cuisine.
MLGOD tv
[email protected]This arroz congrí was the perfect side dish for my Cuban meal. It was flavorful and filling, and it went well with all of the other dishes.
adam greco
[email protected]I'm not a very good cook, but this arroz congrí turned out great! It was so easy to follow the recipe and the end result was delicious.
Eshal Abrar
[email protected]This arroz congrí was so easy to make and it tasted amazing! I will definitely be making this again.
kyle hakes
[email protected]I followed the recipe exactly and the arroz congrí turned out great! The only thing I would change is to add a little bit more salt. Other than that, it was perfect.
Austin McDonald
[email protected]This arroz congrí was a hit at my party! Everyone loved it and asked for the recipe. I'll definitely be making this again for future parties.
Santos Zuniga
[email protected]I'm not a huge fan of Cuban food, but this arroz congrí was really good. The flavors were well-balanced and the rice was cooked perfectly. I would definitely recommend this recipe to anyone looking for a delicious and easy Cuban dish.
Md motaleb Mia
[email protected]This is the best Cuban-style arroz congrí recipe I've ever tried! It's so easy to make and the flavor is amazing. I will definitely be making this again and again.