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Arroz Congrí Cubano
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Arroz Congrí Cubano

2 h 30 minServes 6Nutri-Score B€€
from @kimberlystephanieee1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • black beans (dried, rinsed)Pantry280 g
  • onion (peeled)Produce1 piece
  • garlic (cloves, peeled)Produce4 pieces
  • bay leafSpices2 pieces
  • saltSpices5 g
  • green bell pepper (diced)Produce0.3 pieces
  • red bell pepper (diced)Produce0.3 pieces
  • onion (small, diced)Produce1 piece
  • bacon (slices, chopped)Meat2 pieces
  • garlic (cloves, minced)Produce3 pieces
  • oregano (dried)Spices2 g
  • cumin (ground)Spices2 g
  • adobo seasoningSpices5 g
  • rice (rinsed)Grains400 g
  • cilantro (chopped)Produce15 g

per serving

Nutrition

290kcal

Carbs
57 g
Proteins
9 g
Fat
3 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Frying pan
  • Saucepan

step by step

Method

  1. Cook the black beans

    • Place the black beans in a pot with the onion, garlic cloves, bay leaf and salt.
    • Cover with water and simmer for 1 hour and 30 minutes.
    Step 1

  2. Strain the beans

    • Strain the cooked beans, reserving the bean broth for the rice.
    Step 2

  3. Sauté the sofrito

    • Sauté the green pepper, red pepper, small onion, bacon and garlic for 5 minutes.
    Step 3

  4. Add broth and seasoning

    • Add the bean broth to the pan.
    • Add the oregano, cumin and adobo seasoning.
    Step 4

  5. Cook the rice

    • Once it simmers, add the rice and mix constantly until the water evaporates.
    • Add the beans, lower the heat and cover for 30 minutes.
    Step 5

  6. Finish with cilantro

    • Add the cilantro and turn off the heat.
    • Cover and let it sit for a couple of minutes before serving.
    Step 6
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