Monday, March 14, 2011

Arroz Congri (Cuban Rice and Black Beans)

This is a tasty, easy, and super healthy dish.  I thought it was slightly bland (but Im an avid under seasoner) so I added some hot sauce when it was finished, but it may help to just add some more spices in the beginning. It is also Kevin approved.  He put cheese on top and really enjoyed it.


  • 2 tsp olive oil
  • 1/2 cup chopped green bell pepper, chopped
  • 1/2 cup chopped red bell pepper, chopped
  • small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked brown rice - the original recipe called for white but I only had brown
  • 15 oz can black beans (don't drain)
  • 1 1/2 cups water
  • 1/2 tsp cumin
  • 1 bay leaf
  • pinch oregano
  • salt and pepper to taste

1. In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft
2. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.
3. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
4. Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid)

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