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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!
Yield: 5 servings
4.08 from 26 votes

Arroz Congri (Cuban Rice and Black Beans)

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course: Side Dish
Cuisine: American
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!

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).

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