Arroz Congri (Cuban rice and black beans)


Arroz Congri is a Cuban black bean rice made with canned black beans and can be used as a side dish or a meatless main dish.


Arroz Congri (Cuban rice and black beans)

When cooking this Cuban rice and black bean dish, the aroma permeating the kitchen will make you want to play salsa music and have a glass of mojito! You can enjoy it as a vegetarian main dish with a salad, or as a steak side dish. Cuban Chicken Delicious chicken Or pork option to try Garlic pork or Slow-cooked pearls. For more Latin recipes you must try my favorite, Chicken rice!

Rice and black beans are cooked together in this delicious dish, making the rice appear black. In addition, it is cooked with peppers, onions, garlic, cumin and bay leaves. This dish is not only delicious, but also rich in fiber, protein, antioxidants, low-fat, vegetarian and gluten-free. Win win! !

I grew up in the company of many Cuban families. In fact, my first “grandma” when I was young was a Cuban. She taught my mother how to cook so many authentic Cuban dishes, such as HashArroz congri is another dish that I have eaten since I was a kid, and I often make it, especially when I eat leftover cooked beans. But canned beans are also very useful!

This dish usually uses white rice, I have never eaten it with brown rice, but I believe it will be delicious for people who like brown-you may need to adjust the liquid and cooking time. If you don’t want to use canned, you can of course use beans that you have cooked from dried beans. This recipe does not recommend that you drain the beans, the liquid is what makes the rice black. For those who must drain the beans, be sure to fill the jar with water to avoid getting too dry.

Nasi Lemak

Arroz Congri (Cuban rice and black beans)

143 Karls
6.5 protein
27.5 Carbohydrates
2.5 fat

Preparation time: 5 minute

Cooking time: 30 minute

total time: 35 minute

Arroz Congri is a Cuban black bean rice made with canned black beans and can be used as a side dish or a meatless main dish.

  • 2 teaspoon olive oil
  • 1/2 cup Chopped green pepper, Chopped
  • 1/2 cup Chopped red bell pepper, Chopped
  • Small onions, Chopped
  • 2 clove garlic, minced
  • 1 cup Uncooked long grain rice
  • 15 ounce Is black beans okay?, I use Goya (don’t miss it)
  • 1 1/2 cup water
  • 1/2 teaspoon Cumin
  • 1 Bay leaf
  • pinch Oregano
  • Salt and pepper to taste
  • In a heavy medium pot, heat oil over medium heat.

  • Add onion, pepper and garlic, sauté until soft, about 4-5 minutes.

  • Add rice, beans, water, cumin, bay leaf, oregano, salt and pepper. Simmer over medium-low heat, stirring occasionally, until the rice has absorbed most of the water and barely skimmed the top of the rice.

  • Put the lid on, reduce the heat to a minimum, and simmer for 20 minutes (don’t peek).

  • Make sure your lid has a good seal so that the steam can cook the rice. After 20 minutes, turn off the heat, let it stand, and cover for another 5 minutes (do not open the lid).

service: 1cup, Calories: 143Kcal, Carbohydrates: 27.5G, protein: 6.5G, fat: 2.5G, Saturated fat: 0.5G, sodium: 322Milligrams, fiber: 5G, sugar: 2G

Blue smart point: 4

Green smart point: 6

Purple smart point: 4

Points+: 4

Key words: Arroz Congri, arroz congri receta, congri recipe, Cuban rice and beans, Spanish rice and beans recipe



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About the Author: Agnes Zang