Since I was a little girl, the aroma of this Cuban black beans and rice dish cooking together with the savory hints of pork has been the epitome of love. When I close my eyes, I can remember my grandmother standing over a pot, stirring beans and cleaning rice, adding them together with spices to create the darkest Cuban rice dish you could imagine – almost black, in fact – that filled my heart as much as it did my stomach. I now make Arroz Congri for my children with the same love.
Rice and Black Beans Recipe
To make my favorite Cuban food, I always use the best rice. My family has been using Mahatma Rice for generations and I am honored to be partnering with them to bring you classic Cuban recipes like Congri. Today, I’m working with their gorgeous organic rice. It’s vibrant, delicious, and combined with dried black beans, creates the signature dark-colored rice I grew up with.
Cuban Rice Dish
Arroz Moro or Arroz Congri?
Some Cuban families swear that Congri is traditionally cooked with red beans (or frijoles colorados). They say the same technique using black beans is instead called arroz moro. But my family has always made Congri with black beans, and it’s the same when you order this rice and black beans recipe at Cuban restaurants. So I’m going to stick my neck out and say that Congri is made with black beans! One thing we all agree on is that Congri has is distinct, dark-colored rice that is made by cooking with dried beans.
Canned Black Beans and Rice?
Making a canned black beans and rice version of Congri will result in decidedly less depth in terms of color and flavor. You won’t achieve the same dark rice with canned beans, but the end result will certainly still be delicious. If you’re short on time, feel free to substitute with canned beans. Just remember to use the liquid! Do not drain the canned beans first.
Cuban Black Beans and Rice
What you’ll need to create this delicious Cuban black beans and rice recipe.
- 1 pound black beans
- 6 cups of water
- 2 cups Mahatma Long-Grain Rice
- 5 strips of bacon, cut into pieces
- 1 tbsp olive oil
- 1 large onion, diced
- 1 large red bell pepper, chopped
- 3-4 garlic cloves, minced
- ¾ tsp ground cumin
- ½ tsp ground oregano
- 2 bay leaves
- 4 cups black water from cooking the beans
- salt & pepper to taste
- cilantro bunch, chopped for garnish
Traditional Cuban Rice Dish
This recipe starts with the frijoles. Put the beans and bay leaves in a saucepan and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Add water when necessary to keep the beans covered by 1 inch, until just tender. This will take about one hour. Season with a pinch of salt to taste.
Now it’s time to have some fun! Fry the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat until slightly crispy. Add the onion, pepper, garlic, cumin, oregano and stir for about 10 minutes. Add the rice and stir to coat. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch.
Bring to a rolling boil over medium-high heat then turn down the heat to maintain a gentle simmer. Cover tightly and do not uncover until the water is absorbed and the rice and beans are both cooked throughout about 20 minutes. Season to taste with salt and pepper. Once done, garnish with cilantro and drizzle with a little olive oil just before serving.
Related: Easy Black Bean Recipe – Frijoles Negro
Comida Cubana
Congri is a classic Cuban recipe that takes staple ingredients and transforms them into a rice dish with an exceptional depth of flavor. Serve alongside anything from ropa vieja to lechon asado to create a meal your family will love.
White Rice Recipes You’ll Love
Hawaiian Garlic Shrimp – We ate this delicious garlic shrimp with white rice in Hawaii and immediately cooked it up at home!
Cuban Arroz con Pollo – I grew up on this savory Cuban rice dish and my kids do too!
Costa Rican Gallo Pinto – Our favorite breakfast rice dish from a country we adore.
West African Jollof Rice – delicious African rice dish made with stewed tomatoes.
Arroz con Leche – a Cuban dessert recipe made with short grain rice.
Cuban Fried Rice – a twist on a traditional Cuban rice dish, Arroz Frito hails from Chinese immigrants.
Curry Mango with Organic White Rice – a savory curry made with mango and organic chicken.
Traditional Mexican Rice – stewed tomato sauce in toasted white rice simmered with smoky spices
Easy Coconut Rice in a Rice Cooker – simple, yet so savory
Yellow Indian Jasmine Rice – made with turmeric and cumin!
Arroz Congri
This Cuban black beans and rice dish cooking together with the savory hints of pork has been the epitome of love since I was a little girl. Arroz Congri is an easy rice and beans recipe and traditional Cuban rice dish that makes a great weeknight meal for any family.
Ingredients
- 1 pound black beans
- 6 cups of water
- 2 cups Mahatma Long-Grain Rice
- 5 strips of bacon, cut into pieces
- 1 tbsp olive oil
- 1 large onion, diced
- 1 large red bell pepper, chopped
- 3-4 garlic cloves, minced
- ¾ tsp ground cumin
- ½ tsp ground oregano
- 2 bay leaves
- 4 cups black water from cooking the beans
- salt & pepper to taste
- cilantro bunch, chopped for garnish
Instructions
This recipe starts with the frijoles. Put the beans and bay leaves in a saucepan and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Add water when necessary to keep the beans covered by 1 inch, until just tender. This will take about one hour. Season with a pinch of salt to taste.
Now it’s time to have some fun! Fry the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat until slightly crispy. Add the onion, pepper, garlic, cumin, oregano and stir for about 10 minutes. Add the rice and stir to coat. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch.
Bring to a rolling boil over medium-high heat then turn down the heat to maintain a gentle simmer. Cover tightly and do not uncover until the water is absorbed and the rice and beans are both cooked throughout about 20 minutes. Season to taste with salt and pepper. Once done, garnish with cilantro and drizzle with a little olive oil just before serving.
