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.
Arroz Congri (Cuban Rice and Black Beans)
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 con Gandules (Rice and Pigeon Peas)
- Weeknight Seafood Paella
- Latin Yellow Rice
- Mom’s Spanish Chicken and Rice
- Instant Pot Cilantro Lime Rice
Arroz Congri (Cuban Rice and Black Beans)
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.
- 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).
