Arroz Congri (Cuban rice and black beans)

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

When cooking these Cuban rice and black beans, the aroma permeating the kitchen will make you want to shine in the salsa music and grab one Mojito! You can use arroz congri as a vegetarian main course with salad or steak side dishes. Cuban chicken chicken is delicious, Garlic pork, Or Slow-cooked pearls. Another Latin rice recipe you must try is my favorite, Chicken rice!

Rice and black beans are cooked together, which makes the rice black. Peppers, onions, garlic, cumin and bay leaves add a lot of flavor to this dish. Arroz congri is not only delicious, but also high in fiber, protein and antioxidants, low in fat, vegan and gluten-free. Win, win!

I grew up surrounded by many Cuban families.In fact, when I was a child, my first “grandma” was a Cuban. She taught my mother how to cook so many authentic Cuban dishes, such as Hash. I have eaten arroz congri since I was a kid and do it very well
Often, especially when I eat leftover cooked beans. But canned beans are also very useful!

Rice tips

  • Rice: White rice is usually used in this dish. I have never eaten brown rice, but I believe it will be delicious for those who like brown. You may need to adjust the liquid and cooking time.
  • Beans: Of course, you can boil dried beans. If you don’t want to use canned food, just use those. For this recipe, I do not recommend that you drain the beans because the liquid will make the rice black. If you really want to drain the beans, be sure to fill the jar with some water so that it won’t be too dry.

More Latin rice recipes you will love:

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 you have a good seal on the lid, the steam will 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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