Arroz Congri (Cuban Rice and Black Beans)

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Cuban rice and black beans

Arroz Congri (Cuban Rice and Black Beans)

Arroz Congri is a Cuban black bean and rice dish using canned black beans that can be served as a side or meatless main dish.

The aroma that fills your kitchen while cooking these Cuban rice and black beans will make you want to pump up the salsa music and grab a mojito! You can enjoy arroz congri as a vegetarian main dish with a salad or as a side with steak, Cubano Chicken Chicken Sabroso, Garlicky Pork, or Slow Cooked Pernil. Another Latin rice recipe you must try is my favorite, Arroz Con Pollo!

Rice and black beans cook together, which gives the rice its black color. Peppers, onions, garlic, cumin, and bay leaf give this dish so much flavor. Not only is arroz congri delicious, but it’s also high in fiber, protein, and antioxidants, low in fat, vegan, and gluten-free. Win, win!

I grew up surrounded by many Cuban families. In fact, as a kid, my first “grandma” was Cuban and taught my mom how to cook so many authentic Cuban dishes, like Picadillo. I grew up eating arroz congri and make it quite
often, especially when I have leftover cooked beans. But canned beans work well too!

Arroz Congri Tips

  • Rice: White rice is typically used in this dish. I’ve never had it with brown rice, but I’m sure it would be delicious for those of you who prefer brown. You may have to adjust the liquid and cooking time.
  • Beans: You can, of course, cook dried beans and use those if you prefer not to use canned. For this recipe, I don’t recommend you drain the beans since the liquid gives the rice its black color. If you really want to drain the beans, be sure to fill the can back up with some water so it won’t be too dry.

More Latin Rice Recipes You’ll Love:

Arroz Congri

Arroz Congri
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4.28 from 33 votes
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Arroz Congri (Cuban Rice and Black Beans)

4
6
4
SP
143 Cals 6.5 Protein 27.5 Carbs 2.5 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 5 servings
COURSE: Side Dish
CUISINE: Cuban
Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.

Ingredients

  • 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, I use Goya (don't drain)
  • 1 1/2 cups water
  • 1/2 tsp cumin
  • 1 bay leaf
  • pinch oregano
  • salt and pepper to taste

Instructions

  • 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.
    sauted veggies for rice and beans
  • 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).

Nutrition

Serving: 1cup, Calories: 143kcal, Carbohydrates: 27.5g, Protein: 6.5g, Fat: 2.5g, Saturated Fat: 0.5g, Sodium: 322mg, Fiber: 5g, Sugar: 2g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 4
Points +: 4
Keywords: Arroz Congri, arroz congri receta, congri recipe, Cuban Rice and beans, spanish rice and beans recipe

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190 comments

  1. I love this recipe . I use left overs for breakfast with egg over easy . It’s a must try with egg ! 

  2. This recipe is great! Have made multiple times. Side dish or in a burrito or lettuce wrap, with or without taco meat. Especially good with vaca frita and maduros. Super easy and so good. 

  3. I make this recipe at least once a week, my whole family loves it! I Cook  it for 30 minutes instead of 20, and omit the oregano, bay leaf and peppers. Still delicious 

  4. I cooked this in my rice cooker and it was so easy and delicious! 

  5. I made this last night as a side with grilled pork chops. It was so delicious. Thank you skinnytaste for making me feel like I can actually cook! 

  6. This was really good!  My family loved it and asked for seconds.  It’s a keeper!

  7. I’ve got left over Basmati rice I need to use, Can I incorporate it into this recipe and what modifications would I need to make?

    P.S. It would be helpful if your blog afforded us of notifications of new comments so we know if/when you respond to our questions.

  8. Would changing to brown rice make this 0 points for purple?

    • Yes, As the only thing would have to be counted is the olive oil, 2 teaspoons equal =3  points divided amongst 5 serving is Not even a half points each.

  9. If you want to take this recipe to the next level, try it with Hanover’s Cuban style black beans. They are pre-seasoned and so delicious. I like them better than Goya. Yum!

  10. Lacks flavor. But simple method.

  11. I love Goya black beans and I love this recipe.  If I double the beans, do I need to change anything else?

  12. Love this recipe but how about any kind of beans besides Goya? 

  13. I have made this twice, spend a lot of time in Cuba over the last 15 years and was lucky enough to visit and have dinner with good Cuban friends. We came home to Canada and missed the amazing Congri that we had in Cuba.
    This rendition is very close to the original that we enjoy in Cuba and my husband and I love it.
    I added a little more garlic and onion. I used the Sprague canned organic black beans with liquid. The Cumin is a great , the smell of this cooking is amazing.

  14. Wow, this is so delicious and so easy! I used only red bell pepper because I don’t care for green peppers and used chicken broth instead of water and it was still sooo tasty! Topped with some sliced avocado and I was good to go. Yummy!

  15. Made it, only changed a few things. In the first step I added a diced jalepeno and when I added the rice etc instead of water used chicken stock. Spicy and flavorful.

  16. Casamiento is a similar version, that is what is called in El Savador, Guatemala and Honduras, and Gallo Pinto in Nicaragua and Costa Rica

  17. Thanks so much. My book club just read And discussed Leonardo Padura’s Heretics. I was set on making a rice and black bean dish to match a common meal discussed when in Cuba. So I found this and made it (doubled recipe). It came out great!! Everyone liked it and I was very happy with the outcome.   Tastes great and easy to make!! 

  18. For those of you saying this was bland, it is likely because you didn’t use Goya. It just does’t work otherwise. Best.

  19. Ive been making this recipe for a few years now, and my family and i love it. I thought it was time to review 😛

    thank you Gina!

  20. Hi I made this recipe as a trial run before the holidays and it came out fantastic. I am new to cooking and will be hosting Christmas meal this year. I do not understand the comments about it not Congri because I am also Cuban and my parents and grandparents always called it this. I live in Chicago and cuban restaurants also call it this. Even to the places I have been to in Miami its called this. Anyways, whatever people may call it from where they are from, it is a delicious recipe and I appreciate you posting it.

  21. I’ve made this twice, and both times it has had absolutely no flavor, and does not look like the picture. Do not know what I’m doing wrong. I even added extra spices this time!

  22. So so so yummy!! This is easy to make and perfect for meal prepping!! 

  23. This was fantastic! A lot of people were complaining about it being bland, but I beg to differ. Though I tend not to measure my spices (salt, etc) and just eye ball it. I used brown rice (therefore two cups of water) and added garlic salt. My husband and I both enjoyed it and will make it again.  Thanks, Gina! 

  24. My party of 23, pretty much no one liked this. No flavor!

  25. Hi Gina:

    Immediately following sending off my message to fellow commenter Bette, just a minute or so ago, I read through the remaining comments on your recipe page for Arroz Congri. I am very excited to learn you actually have a cookbook (or is it, cookbooks plural?!), too! This is wonderful news!! Needless to say, I must do a lot more exploration on your fab site, beginning with the subheading, “Cookbooks!”

    So happy to have found you, sincerest thanks for all you do including your accessible, welcoming spirit of communication and collaboration!

    I look most forward to making this recipe!

    Saludos,

    S. Black, fellow lover of Cuban food and all other forms of interesting, healthful fare 🙂

  26. Tasty, Cuban, healthy and super easy.

  27. As someone who grew up on rice this came out mushy. Usually for every cup of rice you add 2 cups of water. You also let your water boil before adding the rice and turn the heat down. Next time I make it I will add less water and boil the beans/water prior to adding the rice. Besides the mushy taste it was fine. 

  28. I have made this numerous times as a Cuban born cook 
    I MUST point out your name for this dish is completely incorrect
    Black beans and Rice is not named Congri ! 
    It’s proper name is Moro a shortened version of Moros y Cristianos … Trabslation Moors of where the dark comes from 
    Black beans our ancestry dates back to Spain where Arabic/
    Moors from Morocco ruled for 800 hundred plus years the white part the rice relates to the white Euoropean Christians – so the dish goes Moro’s- Moors and Cristianos- Christians together in one dish . 
    Congri- is Red Beans and Rice which was a dish brought to Cuba by African slaves from the Congo eg Congri . 
    If you are to publish this recipe it is right to respect its orgibinz 
    Other than this your recipe is overall good . 

    • I’m Cuban and this is exactly what we call Congri, black beans cooked with white rice. Perhaps it’s regional? This is exactly how my family makes it only we fry bacon first 🙂 and we use 2 cans of beans with one can of rice. I cook this for my kids and they love it! 

      • DHi do you drain your beans? And do you add water or broth? Thank you if you have a congri recipe c as n you share that please 😊

    • You got your facts twisted, Moros con Cristiano’s is the red bean an rice, European white and the Arabic mixed, in Spain they celebrated mainly doing dishes Fabada or pati panza, that are perfect it with white beans. In the east provinces of Cuba is popular tu do the Moros con Cristiano’s, but the original Congri is with Black beans and white rice.
      People for the love of God, do the SOFRITO first, Saute your onion and garlic and red and green pepper AND Spices, so the spices and veggies when it hit the water will transmit flavor to the rice and the bean, also another more traditional variant of this dish is you star your SOFRITO with pork skin chicharrones, and then sauteed your ingredients . The bacon variant is the one I really recommend for those complaining that is bland, chopped your bacon in crumbs so it will be all over the rice

  29. So if I add diced ham to it will that be a terrible idea? I am Puerto Rican and I had this as a kid and love love love this dish excited to make it for my husband which is white and asked if I could add chili powder. Totally not a congri after that. 

  30. This recipe is edible but has no flavor outside of the beans and rice itself. We had to add garlic salt after finishing the dish to give it any flavor. If you are using this recipe, try to up the amount of garlic and other spices.

  31. I make this and fry an egg to put on top! So tasty!

  32. Hey, Gina — I just saw your recipe, word for word, on the Epicurious web site. It says “Submitted by jmoorenc” if that is helpful.  I would hate to think your delicious recipes were being plagiarized without your permission!

    • I saw it too: https://www.epicurious.com/recipes/member/views/arroz-congri-cuban-rice-and-black-beans-50127198

  33. Congri is definitely made with black beans period.

    • Congri is term for Red beans and rice, Moros (short for Moros y Cristianos) is the name for black beans and rice,

  34. I made this in the Instant Pot and it was really easy that way!
    Sautee peppers in olive oil with onions, garlic and spices, Then add rice and beans with one cup water and Manual High Pressure for 4 minutes. Natural release and then enjoy.

    • Thank you, Clara! I was hoping that in the comments I’d find someone who used the Instant Pot for this. 🙂
      Going to try this tonight that way. Have made this many times and looking to save time and dishes.
      I like to add some jalepeno to mine. Always good!

  35. Delicious and easy to make thanks 

  36. I absolutely love the Google Doc meal plans! Those make this teacher-mom SO happy. The links straight to recipes makes everything so easy to find and well-organized. I also appreciate you making the recipes seasonal so they are affordable. Almost all of the produce for the meal plan I chose was on sale! And, I was able to easily edit the shopping list for exactly what I needed. You saved me hours of time and money, and I will eat so much healthier. I also love the meal prep notes on the Google Doc calendar! Thank you so much! 

  37. Made this for dinner tonight. Was delicious. This may become my go to beans and rice. 

  38. I would make this with chicken broth next time as mine turned out really bland. 

  39. Isn’t 1 cup of uncooked rice 19 points on freestyle? It seems that this recipe should be 21 points or 4/serving not 1. Am I missing something? (It looks great!!)

  40. Don’t understand how this can be one point. When I put into the recipe builder it was 4 points.   Are you certain it is 1 point? 

    • Sorry, it is 4.

      • Sorry another question about the nutrition. I can’t see how it could be ~150 cal per portion? A cup of uncooked rice is 675 and a can of beans is 350? I make it closer to 400 per portion, would that be right?

        Love love love your blog and books, thanks for all you do!

    • I calculated it in a nutrition calculator with everything as-is in the recipe (including 3/4 tsp salt) and got these macros (assuming 5 servings): 51 g carbs, 2.5 g fat, 10 g protein, 0 g cholesterol, 6 g fiber, 3 g sugar, 105 mg sodium, 509 mg potassium. I rounded everything but fat. I used basmatti white rice and Goya black beans,

  41. How would this work if everything was put into a rice cooker instead of using the pot?

  42. Can this be made with brown rice if it steams for the required 45 minutes that brown rice needs? Thanks, Gina! LOVE LOVE LOVE all of your delicious recipes! My hubby’s lost 35 pounds and I’ve lost 10 since I’ve found your website and books! I can’t rave enough to my friends about them! Flavorful AND healthy!

  43. I am making this along with your cuban garlicky pork for dinner tonight. I was curious though, how is this rice dish only 1 Freestyle point? I plan on only using 1/2 as much rice (and 1/2 the amount of water too) & then adding cauliflower rice (to stretch it), which when I plug into the app, would be 3 points for 1/5th. But I am curious about how you got 1. 🙂
    Thanks!

  44. So, so good! I am making this now so I have lunch for the rest of the week. I love that it’s now only 1 Freestyle point!

  45. Delicious rice. Sometimes I change the water with chicken broth… yumm! 

  46. Our family love this!

  47. I made this last night to go with lime grilled cod. I live at high altitude (9,000′) and the rice ended up too hard (I did not drain the beans and it still was not enough liquid). I added more liquid after the prescribed cooking time and cooked it longer but this ended up in a gummy mess. It was a little bland – perhaps because of the extra water used. Next time I will increase the liquid at the very beginning (maybe use broth) and increase the cumin and oregano. I did like the flavor, it was just not enough.

  48. I would love an instant pot version of this!!

    • Sorry, I haven’t cooked rice in the IP yet!

      • I used also the instant pot. I saute the vegetables/spices in the sautee setting, then when I add the rice and water I used the rice setting and it came out good.  I still orefer on the stove but it’s an easier version and it’s good too. 

    • I made it in the instant pot and it was easy! Sauteed veggies and spices and then HP for 4 minutes with a natural release.

  49. This is a recipe for Moros. Congri is made with red beans – Moros is with Black beans.

    • Depends what part of Cuba you’re from I think. I’m Cuban and my whole family calls it congri. Then again, we don’t ever make it with red beans.

      • My husband is Cuban and never heard of the word Congi.  I’ll admit, I have never seen it listed in a Cuban restaurant either.

      • Congri is red beans, Moros is black. If your husband has never heard of congri, he isn’t cuban. #facts

  50. Can I double the receptor?

      • Yes, I would also like to know if this can be doubled. I know that rice dishes can be tricky to double. I have never made this with canned beans, but I’m looking for an authentic tasting way to make this dish faster. I usually include a little white cooking wine to the water. It adds a little unique flavor.

        Fyi…I am a 1st generation Cuban immigrant, and we have always called this dish Congri. However, I know this is a regional term.

        Thank you!
        Marlene

  51. LOVE LOVE LOVE

    I made this with beer battered fish tacos for my family on Fathers Day. Boy was it a hit. My oldest daughter isn’t fond of rice but it was the first thing she ate!!
    Thank you can’t wait to try some other recipes!

  52. Made this yesterday with your Cubano Style Stuffed Tenderloin. Both extremely yummy! Couple changes I made to the rice…used a seeded jalapeno instead of bell peppers and substituted smoky paprika and ground chipotle pepper for the cumin. Thank you for all your great recipes! Have your cookbook and look forward to your new one.

    • Okay, as a Cuban, you can make those changes, but it’s no longer Cuban. Jalapeno and chipotle turn it in to a Mexican dish. I’m sure it’s delicious, but you won’t be able to call it Cuban or congri. Just sayin…

      • Agreed. I miss this dish so much….there was a restaurant on Palisade Avenue in Union City NJ called Pollo Supremo. Have no idea if it’s still there but had the best marinated chicken and black beans and rice as a side dish. The recipe above is just perfect.

      • That was the best along with la churreria. Wonder if both are still there

    • Yeah that makes it totally not Cuban. My dad would die if you gave that to him lol. He can’t even handle black pepper. Cubans don’t use many hot spices. 

  53. Made this tonight, I know it’s an old recipe, with brown rice and it was amazing. I substituted a jalapeño for the green pepper and added half of a limes juice. This turned out amazing. I followed everything else in your recipe exactly and it’s the first time I e made rice and beans that aren’t too salty! You need to add slightly more water for brown rice. 

  54. I’ve been a forever follower and somehow missed this.. you have no idea how long I’ve been looking for a good “Morros y Cristianos” recipe and I think this is it! Thanks Gina!

  55. What can I use if I don't have that pot?

  56. Black beans at grocery stores http://www.unmuteme.com/black-beans

  57. pro-tip, rinse the rice before placing in. place in a large bowl and cover with water, and drain water. Repeat until water runs clear. This will give the rice a nice, clean feel instead of lumping together in a pudding. Remove the extra starch for a better taste and texture

  58. Gina, I've made dozens of your recipes and there has not been a single one we did not love! (Even my husband who thinks he doesn't really like certain ingredients I'm using!) I made this a few nights ago and loved it SO much, that when we ran out today, I decided to make it again for dinner. Craving it! It's cooking now, and we can't wait. I decided to add some extra veggies this time around to stretch it out (celery, carrots etc), and some extra beans (awesome with red kidneys, too!), and my mouth is literally watering! Thank you for your amazing recipes! ~Cara

  59. can you make it with raw beans instead of can beans??

  60. Made this last night. I'm sure it's delicious on it's own but i wanted to make it a one pot meal so I added some ham and a small can of tomato sauce. I doubled the beans. I did not double the rice but I did use brown rice. Since I added the tomato sauce I only used 1 C. of water. It was AMAZING. My son could not stop eating this. Next time I will follow the recipe as directed and try it with the Pernil. I can't wait to try more of your recipes…especially the Latin food. I am an Irish white girl but I LOVE Latin food. Thank you for this website. It will help my husband and I stay on track.

  61. I have used a rice cooker but one made out of clay and has settings for white and brown rice and stew.
    I sauté the veggies a few minutes and then add the rice for a few minutes, then put all into clay cooker on white rice setting. It usually comes out about right; I use more of each seasoning and use others as well instead of salt

  62. Has anyone tried this by using their rice cooker? I saw a few comments asking if they can use a rice cooker I was just wondering if anyone had thoughts about that.

    I plan on making this tonight and I am excited! I'm so glad I found your website and I can't wait to try other fun recipes!

    –Sarah A.

  63. Waiting for rice to cook,,, I simmered it for 40 minutes, then sampled, and rice was not done yet. Am I doing something wrong?

  64. Thanks for this recipe. I just made it and it was delicious. The bay leaf was a little bit overpowering for my taste. I will use a smaller leaf next time. I added extra garlic because I love garlic 🙂

  65. I just made this for dinner. I was craving for Cuban rice and beans, and this recipe satisfied my palate. Instead of water, I used low sodium chicken broth. I also added 1 tbs of cider vinegar. I garnished with chopped cilantro and sprinkled a little bit of lime. My kids and my husband loved! Thanks for sharing this yummy recipe!!!

  66. I just made this for dinner with brown rice. It was FANTASTIC!!! I served it with Trader Joes salsa on top. A total keeper! 🙂

    ~Stacy @ Stacy Makes Cents

  67. Hello all! I would like to make this using brown rice but I am not sure how to adjust the recipe since brown rice does take longer to cook. Any suggestions?

    • I just made this for my family and I used brown rice. Instead of 1 cup I used 2 cups brown rice with 8 cups water. It worked for us and came out great! Loved it!

  68. I just made this for the family. My toddler came at me with his dish after scraping it clean and said, "More! More!" I was literally beaming with pride. I made it with brown rice and it took a while to cook, but boy was it good. Best of all–simple, healthy, ingredients. Another AWESOME recipe from Gina. I'm never let down.

  69. This recipe turned out so delicious and was very easy to follow. I had given up on rice and beans since I could never get the consistency right, but this was spot on and it looked just like the photo! It was so good that my fiance and I almost ate the entire pot (LOL)

  70. I just made this and it really turned out so great. I didn't have black beans so I added kidney beans. Didn't green bell pepper but had red and yellow. Seriously, what a great dish. We like rice with everything so we are going to serve it with some steak.

  71. What a great site! I'm looking forward to trying more of your recipes. I am a very inexperienced cook and was wondering if you could give me an estimate of how much salt to use in this recipe (I am kind of a disaster at estimating!). Thanks!

  72. Enjoyed this one. With the leftovers, I added chunky salsa, chopped spinach and then melted a little cheddar on top with a dab of sour cream. Yum!

  73. ARROZ CONGRI is not rice and BLACK beans, but rice and RED orKIDNEY beans.

    ARROZ MORO or MOROS or MOROS Y CRISTIANOS is rice and BLACK BEANS.

  74. I liked this, but it could have used more flavor. I am not a vegetarian, so I might substitute chicken broth next time.

  75. I liked this, but it could have used more flavor. I am not a vegetarian, so I might substitute chicken broth next time.

  76. Cooking this now and NOT peeking, even though i really want to…

  77. loved it.it like i have had before.

  78. This came out well. I found that the recommended 20 min cooking time was perfect. Next time I will be more aggressive with the seasoning and probably try vegetable stock instead of water.

  79. Red beans cooked with white white rice is arroz junto con abichuelas, punto. Or the way u make it is Jamaican rice ( which is about the same thing as ours!) Different parts in Cuba call congri and make it differently, ( in Santiago is called congri and usually is made with yellow,green and red peppers) just because she doesn't make it your way, doesn't mean you have to question or belittle her knowledge of this dish or her race. 🙂

  80. As Cuban ,I have to correct .."Congri"is red beans mix with white rice..Black beans mix rice is MOROS..

  81. This is called MORO y CRISTIANOS…MOORS AND CHRISTIANS RICE. THE CONGRI is made with red beans

    • Some parts in cuba make it with red beans, but MORO Y CHRISTIANOS (moores and Christians) is white rice and blacked beans cooked SEPARATELY, but served together side by side.

    • you are right. this is not congri. its moros y cristianos "moros".

  82. Delish!!! This is my favorite black beans & rice dish. I use basmati rice. Love your recipes 🙂

  83. Totally awesome!!!! I made with Cajun shrimp and tilapia and loved it.

  84. Hi there! I love your recipes so far, and love that you made a skinny version of a family favorite! My question is, can I make this in a rice cooker, versus a dutch oven? Thanks!

  85. Am I correct in assuming I shouldn't use instant rice?

  86. Made this tonight and it was delicious! I love black beans, and rice is a very common side dish in our house so this was just perfect!
    I swapped the white rice for brown rice and it turned out great. It was all I had on hand and was worried I wouldn't be able to get it to turn out right, but the only change necessary was letting it simmer a little while longer (about 40 minutes). I will definitely be making this again soon. 🙂

  87. I've tried making this before (different recipe) and it was a disaster. Made yours and oh my – I'm sharing it with the world! It was so yummy and it will be come a staple in my household.

  88. We ended up eating this tonight for dinner as a side with grilled steak and grilled corn on the cob. it was delicious just like i posted earlier! my daughter loved it!

  89. i made this today ahead of time as a side dish for workweek meals as i have been grilling a lot lately. i snuck a taste and let me tell you it was delicious. the best beans and rice i have ever had!!! this will be on my meal rotation on a regular basis along with my other favorites from this site(spinach lasagna rolls, chicken parm).

  90. I made this tonight, thinking it would be just for my family… Then the in-laws showed up. I worried this wouldn't be enough, as I didn't double the recipe, but there was plenty, and everyone helped themselves. Paired with a steak salad and garlic-toasted rolls, this was fabulous, AND they think I can cook! Thanks!

  91. I made this to go with our dinner this evening and really loved it! It's an easy and simple dish but ended up being tastier than I expected! This is a definite "make it again" dish!

  92. Just ate this and it's delicious! I just think 20 min was a bit much, the rice was overcooked. Will try for 12 to 15 min next time!
    thanks!

    • Right before I put the lid on mine, Nadja, I added just a little bit more water…maybe 1/4 of a cup or so. I think that helped it along a lot! 🙂

  93. Do you think this can be successfully made in a rice cooker?

    • My thoughts exactly. I tried doing it on the stove top and failed miserably…as I always tend to do when I try cooking rice that way. The rice cooker is my only hope! I'm going to try it. I'll let you know how it turns out!

  94. I tasted the dish before the water boiled and I found it bit bland as well. I searched online and found authentic recipes which require more seasoning. Try these additions to make the dish more flavorful.
    I added more garlic, 1 1/2 tsp of salt, 2 tsp of cumin, 1/2 tsp chili powder and 1/2 tsp of oregeno.

    I will be eating this for lunch accompanied with a nice side of vegetables.

    Thanks for the fantastic site.

  95. I just got done eating this for dinner. It was yummy but I did a few things different. First I don't think I added enough salt while it cooked; so we had to add some to the rice on our plates. I found this was missing a pop of flavor so I added some lime juice and then for a kick of spice I drizzled some sriracha sauce! It was very tasty by the end. I served some caribbean jerk seasoned chicken thighs on the side.

  96. We really liked this receipe. We paired with Pernil al Horno (tyler florence). YUUUUmo- Hubby likes things a bit spicer though? Any suggestions? We did go light on the salt.

  97. I LOOOOOOOOOOOOVE this recipe! I made it tonight for the first time and paired it with the pollo sabroso… OMG. I made the roasted potatoes with chicken sausage (I used lean sweet italian turkey sausage) a couple of days ago and it was awesome as well. My kids even liked it. Girl, you are a HIT! I love this website.

  98. I forgot… I also used chicken stock instead of water…

  99. So easy, and fantastic. I added 1 cup of shredded chicken, topped it with crumbled light feta and served it with Tostidos Baked Scoops for a meal. Delish!

  100. I just love your website and have a binder full of your recipes. I finally got around to making this one with brown rice. It just had to be cooked a little longer because of the brown rice but definitely a keeper. Thank you Gina!

  101. First off..im soooo glad i found this website…being on weight watchers its been hard to find yummy low point recipes…..and i was raised on Cuban food..so i had the full fat version…this Congri was Delish!!! My husband and son enjoyed it aswell i paired it w/ your pollo sabroso….also very good….if all of your recipes are this yummy… ill do weight watchers forvever;-)

  102. Just discovered your website and have made a few things already and love them all. I made this, but used quinoa instead of rice and also threw in fresh cilantro (like I do when I make spanish rice). I have to tell you, it came out perfectly – I also used 1.5cups of chicken broth instead of water. Thanks for the idea, went great w/your Pernil recipe! Nikki

  103. I bet it was great with brown rice, I'll have to try that next time!

  104. I made this recipe yesterday. My family loved it! I used brown rice, so the cooking time was about 40 min. It was excellent! And it is a great way to use up any peppers from the garden. I love this site! Everything I have made is always good! And the pictures are beautiful! Thanks!!

  105. Not sure, but as lOng as it tasted good I wouldn't worry too much 🙂

  106. Hi Gina,
    I have made several of your recipes and all have been a hit at my house. I followed this one exactly but for some reason my rice was more of a greyish color rather than brown like yours. My boyfriend took one look and gobbled it all up. Which made me feel great but now that I am looking at your post for the second time, my rice looks a little different in color. Could you tell me why this happened?

    Mary

  107. Can't wait to make this again tonight!!! YUM. Serving it with the Zuchinni Enchiladas….(I cut them in half so half a serving of both meals)….yum….

  108. Tried this recipe last night and it was DELISH!!! Highly recommend not draining the black beans as the color and flavor the juice added was awesome. Thanks Gina!!

  109. Gina: I really want to make this but I hate the taste of undrained/unrinsed black beans. If I rinse and drain them and add a little chicken broth and salt to the pot, do you think that would be a reasonable solution?

  110. Awesome!! 🙂

  111. Made this tonight and paired it with the peruvian chicken (I shredded mine and tossed on top) and aji verde sauce. SOOOO GOOD!!!! My boyfriend announced that – hands down – this is the best meal I've ever made. I think I agree with him. THANK YOU!

  112. This was good! So many different uses! Can be mixed with chicken, in a burrito or taco salad…. Leftovers can be tossed in soup. Yum!

  113. Gina, I followed your steps which were very easy and it came out AWESOME!! Thanks so much

  114. Once again, I have this on the stove. I try to throw in a vegetarian night once or twice a week, and this is such an easy, delicious one pot meal. Thanks Gina!

  115. I've never frozen rice so I am not sure. I would imagine it would be ok.

  116. Does this freeze well?

  117. It sounds like you didn't add enough salt which would make the rice taste bland.

  118. I made the Barbacoa Pork this week, which was fantastic and a big hit with the family, and I made the Arroz Congri as well. I followed the recipe word for word, and while not terrible, we found it VERY bland. We love our rice and beans, but this was nothing at all like what we've eaten before 🙁

  119. I made this tonight for dinner. It was a big hit with my Mexican husband! I loved all of the peppers in it, too!

  120. Made this for dinner and it was a hit! It would also be great as a burrito filling with some shredded chicken in a whole wheat tortilla. Thanks for another great recipe!

  121. Rosanne, I love Cuban food! Glad you tried something out of the norm for you.

    Josie, thank you!

  122. Gina, I really love your site. Your recipes are delish! I've never made this before and it turned out perfectly.

    I also love the tortellini soup. I make it every Sunday and have it for lunch all week. Mmmm, addicting!

  123. Made this tonight….omg so good. Never have eaten Cuban food I decided to give it a try. Trying to eat more beans thanks to high cholesterol. Wow this was amazing. Already have the left overs packed for lunch. And so easy too and quick. Def something that will be made weekly. You are amazing Gina. I thank you so much.

  124. Kelly, You're right, I just rechecked. Thanks for noticing, I'll update it now.

  125. This was deeeeeeeeelicious! I served it with your Cuban Pork and turnip greens. OMG…filling and so, so, so good. One thing, though…when I ran the NI through the tracker doohickey, it came out to 6 points, P+, not 5.

  126. You had make me soooooo happy with this recipe!!! I love "arroz congri"!!! We eat this dish in PR with "carne guisada" usually, at least in my home. one of my favorite and it's gluten free!!!!!!

  127. Janeen, it's imported from Colombia, made of clay from local artisans. I'm not sure where you can find them here. Isn't it beautiful!

  128. Gina I love your site and recipes. Have tried several and never disappointed. Will try this one very soon. I love the pot you used. Where could I get one?
    Jeneen

  129. My husband loved this dish. We paired it with the Broiled or Grilled Pollo Sabroso. He loved both! Thanks so much for a new dinner.

  130. I am making this for dinner tomorrow can't wait to try this one. Love your website.

  131. I love beans and rice! This looks so flavorful!

  132. Yum, Gina! As always, this and the papaya and avocado salad look delish. Please don't EVER stop this blog, or my family may never eat again. 🙂

  133. Thanks Amy! I love the sound of your story, I pictured myself there in the lush rain forest. By the way, I love a sunny side egg over rice, it's totally a Latin thing! I would eat this for dinner for a very low cost meal. In Colombia they do something similar with left overs, yum.

  134. In Central America this dish is called gallo pinto. It it made almost the same way as your recipe for arroz congri with a few variations. In Costa Rica, for example, the gallo pinto is eaten at breakfast and is made with beans and DAY OLD rice. Normally beans are made by the bucketful on Sunday to last all week and then every morning rice is made for lunches and dinner. So in the morning someone would take the beans from the large pot and yesterdays left over rice and turn it into breakfast. I used to have a GIANT mound of it with a friend egg on top served with bread. O.M.G. You NEED to try it, it's SO good. I don't know if that makes it more unhealthy but it is definitely a way to use up extra arroz congri if you have it!

    p.s. I'm new to the site but my bf and I are on a major diet right now so finding yummy and health food is a must! Thanks for the great recipes.

    • Thanks for suggesting the fried egg on top! I've never thought about that or even heard of it before–maybe because I'm not latina? I made this arroz congri for supper last night with pernil, but this morning I fried up some eggs and my hubby and I had them on top of some of the leftover rice. It IS delicious! Love this recipe.

  135. I love black beans and rice and I have everything I need at home to make this so it will be on my menu this week!

  136. Great tip!!

  137. Hi Gina, thanks for all of your fabulous recipes! Being cuban, this is my specialty and a must have at every family function. I make it with parboiled rice and I pour in some Goya mojo marinade while the beans are cooking before the rice absorbs the liquid…it won't affect the calories and it's amazing! Keep those great recipes coming Love ya!

  138. Mara- white rice gets really fluffy when cooks, it expands, changing the recipe can always result in changes to texture, servings, etc. Personally I've only made this with white. Brown rice is not common in Cuban cuisine.

  139. I made this tonight with brown rice and a 19 oz can of black beans. I used chicken broth for 1 c of water, and used a full second cup of water. I let it cook, covered, for 50 minutes and sit for 10 minutes off the heat. It was a touch too soupy – I think next time I'll use only 1.5c liquid when using 19oz of beans. But it was very tasty, and a great side dish with your Peruvian Roast chicken – which was also delicious. Thanks Gina, love your recipes!

  140. I made this tonight!! It was delicious!! but, I used brown rice, didn't have any white, had to add some extra water and got only 3.5 cups, increasing the points to 9!! EEK!! Did I do something wrong? Thanks!!

  141. Aime, I'm so happy you enjoyed it, this is one of the meals I can make at any time since I usually have all the ingredients on hand.

    La Reveuse- Salted, not sweet.

    Colleen, great! Enjoy your Latin feast 🙂

    Thanks Carol! I don't list the amount of salt in my recipes since I do it to taste, so my nutritional values for sodium would not be accurate.

    Brittany, we were thinking alike.

  142. Too funny and freaky. I just bookmarked your pernil recipe last night to make this next weekend while we're out hiking (we've made a bunch of your recipes), and was thinking that I can't believe you haven't ever posted a congri recipe. I love congri, and order it every time I go out for Cuban food.

    Thanks! Now our meal for Saturday is complete: pernil, congri and a tropical fruit salad.

    Colleen @ The Taste Place

  143. Omg, this is so freaky, I have been searching all over the internet for a recipe for congri that was healthy and here it is. Thank you so much for all of your recipes!
    Brittany

  144. Today was my 1st visit to your site. Your recipes and photos look wonderful. I'd like to try them. For health reasons, I am on a sodium restricted diet. Is there any chance you could include sodium content along with the other nutritional values?

  145. Some canned black beans are in a salty solution, some are in a sugary one. Which one is this?

    Looks delicious! Excited to try it. 🙂

  146. Yummo! Looks delish.

  147. I was so happy to find this recipe this morning. I opened my refrigerator this morning to find nothing much but a huge red pepper. I had onions in my pantry and black beans in the cabinet. This was delicious and so easy to make. My husband loved it too! As always thanks for sharing.

  148. GINA! Yeah! LOL! I found it, right under my nose! Thanks again for your site! LOVE IT, LOVE YOU! – Kristy

  149. Madga, I agree!

    Kristy, thank you!!! I do have a search bar at the top right. I guess it's hard to see. I use it all the time to find my recipes 🙂

    Heather, yes, black beans are perfect for vegetarians because they are higher in protein than other beans.

    You will all love this, I promise!

  150. Oh how I love beans and rice. Like you said it is the perfect vegetarian meal!

  151. Seriously Gina, you are AMAZING! I stumbled onto this site a few months ago when my fiancee' and I started weight watchers. EVERYTHING we have tried has been SO good! He's lost 20, and I've lost 12, thanks to you keeping us on track with these awesome recipes. I have one question about your web-site. Is there an easy way to do a search? Right now I sort of click on a similar recipe and let it take me to different places. When I use the side panel of "Side Dishes" (or others) it only gives me a few. Where's ALL of your recipes? – Kristy Fox, Upstate NY

  152. It's amazing that such a simple dish can be so good, I love black beans znd rice but never made them with sofrito, must be even better.