Congri (Cuban Rice and Black Beans)
Learn how to make a flavorful and wholesome Cuban Congri, a delicious rice and black beans recipe using natural ingredients for an authentic taste and color.
Ingredients
- 1 cup jasmine rice rinsed
- 1,5 cup water or vegetable broth
- 1/2 red onion diced
- 1 can drained black beans save the sauce for later for a touch of color
- 1 green (or yellow) bell pepper sliced
- 3 garlic cloves minced
- 1 tsp salt
- 1 tsp cumin
- 1-2 bay leaves
Instructions
- Heat a large pan (or medium pot) over medium heat and drizzle with oil.
- Add the diced red onion and sauté until golden and fragrant.
- Stir in the sliced green bell pepper and minced garlic. Cook for 1-2 minutes until softened.
- Add the drained black beans, cumin, and salt. Mix well to combine.
- Stir in the rinsed jasmine rice, ensuring the grains are well coated.
- Pour in the water or vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover with a lid, and let it simmer for 15 minutes, stirring halfway through to prevent sticking.
- Once the rice is tender and the liquid is absorbed, add the black bean sauce for a rich black color and deeper flavor. Mix thoroughly.
- Remove from heat, fluff with a fork, and serve warm.
Notes
- For a more authentic touch, you can garnish with freshly chopped cilantro or a squeeze of lime.
- Pair this dish with fried plantains, avocado slices, or a side salad for a complete meal.