Arroz Congri (Cuban Rice and Black Beans)

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Arroz Congri is a Cuban black bean and black bean rice dish that can be served as a side dish or a meatless main course.

Arroz Congri (Cuban Rice and Black Beans)

The aroma filling your kitchen while preparing this Cuban rice and black bean dish will make you pump up the salsa music and snap a mojito! You can enjoy this as a vegetarian main course with a salad, or as a side dish with steak, Cubano Chicken Sabroso or as a pork option try Garlicky Pork or Slow Cooked Pernil. More Latin American Recipes You Must Try, My Favorite, Arroz Con Pollo!

Rice and black beans are cooked together in this flavorful dish, which is what gives the rice its black color. It is also prepared with peppers, onions, garlic, cumin and bay leaf. The dish is not only delicious, but also high in fiber, protein, antioxidants, low fat, vegan and gluten free. Win win !!

I grew up surrounded by many Cuban families, in fact my first “grandmother” was Cuban as a child and taught my mother how to cook as many authentic Cuban dishes as picadillo. Arroz congri is another dish I grew up with and I make it quite a lot, especially when I have left over cooked beans. But canned beans work well too!

White rice is usually used for this dish, I’ve never eaten it with brown rice, but I’m sure it would be delicious for those of you who prefer brown – you may need to adjust the liquid and cooking time. You can of course also use your own cooked beans made from dried beans if you don’t want to use canned beans. This recipe doesn’t recommend draining the beans as the liquid will give the rice its black color. For those of you who need to drain the beans, make sure to refill the can with water so it doesn’t get too dry.

Congri rice

Arroz Congri (Cuban Rice and Black Beans)

143 Calories
6.5 protein
27.5 carbohydrates
2.5 Fats

Preparation time: 5 Minutes

Cooking time: 30th Minutes

Total time: 35 Minutes

Arroz Congri is a Cuban black bean and black bean rice dish that can be served as a side dish or a meatless main course.

  • 2 teaspoon olive oil
  • 1/2 Cup chopped green peppers, chopped
  • 1/2 Cup chopped red pepper, chopped
  • small onion, chopped
  • 2 Cloves garlic, chopped
  • 1 Cup uncooked long grain rice
  • fifteen ounce Can of black beans, I use Goya (do not drain)
  • 1 1/2 cups water
  • 1/2 teaspoon cumin
  • 1 Bay leaf
  • prize oregano
  • Salt and pepper to taste
  • In a heavy medium saucepan, heat the oil over medium heat.

  • Add onions, bell peppers, and garlic and sauté for about 4-5 minutes until tender.

  • Add rice, beans, water, cumin, bay leaf, oregano, and salt and pepper. Simmer over medium-low heat, stirring occasionally, until the rice absorbs most of the water and just skims the top of the rice.

  • Cover, reduce heat and simmer for 20 minutes (don’t watch).

  • Make sure your lid is well sealed, the steam will cook the rice. After 20 minutes, switch off the flame and let it rest covered for another 5 minutes (do not open the lid).

Portion: 1Cup, Calories: 143kcal, Carbohydrates: 27.5G, Protein: 6.5G, Fat: 2.5G, Saturated fatty acids: 0.5G, Sodium: 322mg, Fiber: 5G, Sugar: 2G

Blue Smart Points: 4th

Green smart points: 6th

Purple Smart Points: 4th

Points +: 4th

Keywords: Arroz Congri, Arroz Congri Receta, Congri Recipe, Cuban Rice and Beans, Spanish Rice and Beans Recipe

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