Best Arroz CongrÍ Rice With Beans Recipes
ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)
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
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
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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Arroz Congrí, also known as Moros y Cristianos, is a popular Cuban dish that translates to "rice with beans". It is a staple food in Cuban cuisine and is often served as a side dish or a main course. The dish is a simple combination of cooked rice and black beans, seasoned with garlic, onions, and peppers, and cooked in olive oil. The name 'Moros y Cristianos' means Moors and Christians, which refers to the black beans representing the Moors and the white rice representing the Christians.
History
The origins of Arroz Congrí can be traced back to the African slaves who were brought to Cuba during the colonial period. The dish was created by the slaves who combined African and Spanish ingredients, such as rice and beans, to create a nutritious and flavorful meal. Over time, the dish became popular among other communities in Cuba, and it is now considered a national dish.Ingredients
To make arroz congri, you will need the following ingredients:- 1 cup of long-grain white rice
- 1 cup of black beans
- 2-3 cloves of garlic
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon of cumin
- 1 tablespoon of olive oil
- 2 cups of water or chicken broth
- Salt and pepper to taste
Instructions
- Soak the black beans in cold water overnight.
- Drain the beans and rinse them with cold water. Cook the beans in a pot with enough water to cover them, until soft (about 1 hour).
- While the beans are cooking, heat the olive oil in a pan and sauté the onion, garlic, and bell pepper until soft.
- Add the cumin and rice to the pan and toast the rice for a few minutes.
- Add the cooked beans and their cooking liquid to the pan, along with 2 cups of water or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and cook for about 20 minutes, until the rice is cooked and the liquid has been absorbed.
- Fluff the rice with a fork and season with salt and pepper to taste.
Variations
While Arroz Congrí is traditionally made with black beans, it can also be made with other types of beans, such as kidney beans or pinto beans. You can also add meat, such as ham or chorizo, to the dish for a more savory flavor. Some people like to add a little bit of sugar to the dish to balance out the acidity of the tomatoes and peppers.Serving Suggestions
Arroz Congrí is often served as a side dish to grilled or roasted meat, such as chicken or pork. It can also be served as a main course, topped with shredded cheese or served with fried plantains. The dish is best served warm and can be stored in the refrigerator for up to 3 days.Conclusion
Arroz Congrí is a staple food in Cuban cuisine and is beloved for its simple yet delicious flavors. The dish is easy to make and can be customized to suit your tastes. Whether you're serving it as a side dish or a main course, Arroz Congrí is sure to be a hit with your family and friends.
Arroz Congrí, also known as Moros y Cristianos or simply, rice and beans is a classic Cuban dish that is loved all over the world. The combination of black beans and rice cooked together with spices is not only delicious but also nutritious. If you have never cooked arroz congrí before, or you want to improve your skills, then you have come to the right place. In this article, we will provide you with valuable tips on how to make perfect arroz congrí every time.