rice-beans
rice-beans

Arroz Congri – Cuban Black Beans and Rice

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February 6, 2018

In a heavy medium sized pot, turn up the heat to medium high. Add peppers, onion and garlic and saute for about 5 minutes. (This “sofrito” is the base of many Cuban dishes.)
Add rice, beans, water, cumin, bay leaf, salt and pepper. Turn the heat down to medium low and simmer, stirring occasionally until the rice absorbs most of the water. Cover and reduce heat to low and simmer for another 20 minutes without peeking in. Turn off the heat. Let it sit for a few minutes before uncovering and serving.

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: Serves 5

Ingredients

½ cup green bell pepper chopped

½ cup red bell pepper chopped

1 medium onion chopped

3 cloves of garlic minced

1 tablespoon olive oil

1 cup uncooked long grain rice

1 15-0z can black beans

1 tsp. cumin

1 bay leaf

Salt and pepper to taste

Directions

1In a heavy medium sized pot, turn up the heat to medium high. Add peppers, onion and garlic and saute for about 5 minutes. (This “sofrito” is the base of many Cuban dishes.)

2Add rice, beans, water, cumin, bay leaf, salt and pepper. Turn the heat down to medium low and simmer, stirring occasionally until the rice absorbs most of the water. Cover and reduce heat to low and simmer for another 20 minutes without peeking in. Turn off the heat. Let it sit for a few minutes before uncovering and serving.

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