There’s something about the aroma of arroz congri wafting through the kitchen that instantly transports me back to my grandmother’s house, where every meal was a celebration of Cuban culture—flavors dancing like salsa partners. Maybe it’s the earthy beans mingling with savory rice, or perhaps it’s the splash of lime that brings a surprising zing, like a plot twist in a telenovela. Either way, this dish is like a warm hug on a plate, reminding me of home and the vibrant streets of Havana—chaotic, colorful, and oh-so-comforting.
Steps
- Begin by heating olive oil in a medium-sized heavy pot over medium heat. Add chopped onions, green and red bell peppers, and minced garlic, sautéing them until they become soft, which should take about 4-5 minutes.
- Incorporate long grain rice, canned black beans (including the liquid), water, cumin, a bay leaf, a pinch of oregano, and season with salt and pepper. Stir the mixture and let it simmer over medium-low heat until the rice absorbs most of the water.
- Once the water is just above the rice level, cover the pot tightly to ensure a good steam seal. Lower the heat to a gentle simmer and cook for 20 minutes without removing the lid.
- After 20 minutes, turn off the heat but leave the pot covered for another 5 minutes to allow the rice to finish cooking in the steam. Avoid opening the lid during this resting period to keep the steam inside.
Ingredients
- 2 teaspoons olive oil
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup long grain rice, uncooked
- 15-ounce can black beans (with liquid), preferably Goya
- 1 1/2 cups water
- 1/2 teaspoon cumin
- 1 bay leaf
- Pinch of oregano
- Salt and pepper, to taste
Nutritional Values
Calories: 715 kcal | Carbohydrates: 137.5 g | Protein: 32.5 g | Fat: 12.5 g | Saturated Fat: 2.5 g | Sodium: 1610 mg | Fiber: 25 g | Sugar: 10 g
FAQ
- Can I use brown rice instead of white rice in Arroz Congri?
- Yes, you can use brown rice, although the cooking time and liquid measurements may need adjustments to ensure the rice is cooked properly.
- Do I need to drain the canned black beans for this recipe?
- No, it’s recommended not to drain the canned black beans as the liquid contributes to the rice’s black color and overall flavor. If you prefer to drain them, refill the can with water to maintain moisture.
- Can I use dried beans instead of canned black beans?
- Yes, you can cook dried beans and use them in the recipe. However, using canned beans is more convenient, and their liquid adds flavor and color to the dish.
- What are some serving suggestions for Arroz Congri?
- Arroz Congri can be served as a vegetarian main dish with a salad or as a side dish accompanying dishes like steak, garlicky pork, or slow-cooked pernil.
- Is this recipe suitable for a vegan diet?
- Yes, Arroz Congri is naturally vegan as it contains no animal products and is high in fiber, protein, and antioxidants while being low in fat.
Tips
- For a healthier twist, consider using brown rice instead of white rice, but be prepared to adjust the cooking time and liquid as brown rice typically requires more of both.
- If you prefer using dried beans over canned ones, ensure they are cooked beforehand. However, using the liquid from canned beans is recommended as it contributes to the dish’s distinctive black color.
- To achieve perfectly cooked rice, ensure the pot’s lid fits tightly to trap steam effectively, which is essential for the rice to cook evenly.
- After the initial cooking period, resist the temptation to lift the lid immediately. Allow the dish to rest with the lid on for an additional five minutes to ensure the rice finishes cooking through steam.
Equipment
- Heavy medium-sized pot with a lid – Essential for cooking the rice and beans together.
- Chef’s knife – Useful for chopping vegetables like onions and bell peppers.
- Cutting board – Necessary for preparing the vegetables.
- Garlic press (optional) – For mincing garlic efficiently.
