The aroma that fills your kitchen while cooking this Cuban rice and black beans dish, arroz congri, will make you want to pump up the salsa music and grab a mojito!
1/2cupchopped green bell pepper(chopped)
1/2cupchopped red bell pepper(chopped)
1cupuncooked long grain rice
15ozcan black beans(I use Goya (don't drain))
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 (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).