This rice and beans combination is a mainstay in Cuba – part of any typical meal which includes rice and beans. Sometimes they are cooked together, other times apart. With Arroz Congri, they are cooked together. Often called Congri, and sometimes Moros (or, Moros y Cristianos, referring to the early settlers of Cuba.
What is delightful about this recipe, is that to make it, you don’t require any special ingredients that can only be found in Cuba. And for me, well it simply conjures up memories of my visit.
You can use canned beans, or pre-cook bulk beans, just be sure to save the liquid as it is integral to this dish.
- 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 long grain rice
15 oz can black beans (in juice)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
salt and pepper to taste
In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper
Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice
Cover, reduce heat to low, and simmer 20 minute. After 20 minutes, shut flame off and let it sit, covered another 5 minutes before opening the lid.