Best Cuban Style Arroz Congrí 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

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

SHEET-PAN CUBAN RICE AND BEANS

Sheet-Pan Cuban Rice and Beans image

This dish is so tasty and satisfying that you'll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And it is so inexpensive and good to the earth that eating it for days is downright virtuous.

Provided by Marge Perry

Categories HarperCollins Small Plates Kid-Friendly Rice Bean Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan Bell Pepper Dinner Lunch Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 bell peppers, assorted colors, cut into thin strips
1 large onion, halved through the root end and thinly sliced (about 1 1/2 cups)
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1 teaspoon salt, divided
1 cup long-grain white rice
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground fennel
1/2 teaspoon ground coriander

Steps:

Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.