Preparation Time
60
Note
Congrí Rice is a typical Cuban dish. Its origins are lost in time, although researchers agree that it comes from the eastern region of Cuba. This recipe is strongly influenced by Haitian migration to our island. It is said that "Congrí" is a combination of two words: the first, African, "congó," which means bean, and the second, "riz," which is rice in French. Congrí Rice is made with red beans, while Moros y Cristianos is made with black beans. Although Cubans often refer to both dishes as Congrí. When preparing this recipe, consider the type of rice you use, as some require more water than others. The congrí should be fluffy, never soggy or too soft. It is best to use long-grain rice. In this recipe, you can choose to omit meat, cracklings, and other fatty ingredients, but cumin, cilantro, and oregano must not be missing. These three ingredients give the special touch to congrí rice.
Ingredients
- ½ libra de red beans
- 5 cups of water
- ½ libra de pork masses cortadas en dados (opcional)
- 4 tablespoons of lard
- 1 onion
- 3 cloves of garlic
- 2 cachucha peppers or ½ bell pepper
- 1 tablespoon of finely chopped cilantro
- Salt, cumin, oregano to taste
- 1 taza de rice
Instructions
Wash the beans and soak them in water the night before or for a couple of hours before cooking. Soften them in the pressure cooker with enough water. Avoid letting the beans become too soft, or the congrí will not be properly separated.
Reserve one cup of cooked beans and 2 cups of broth. Use the remaining beans to make a stew.
If you are cooking for many people, the ratio is 1 part rice, 1 part soft bean grains, and 1 ½ parts water or bean broth. Avoid using a thick broth, or the rice won't fluff up properly.
If you are using meat in your arroz congrí, start by seasoning the pork with salt and pepper, and sauté it until it releases its fat. If necessary, add 2 tablespoons of lard.
In the hot butter, add the chopped onion, garlic, cilantro, and chili along with the dry seasonings. Stir everything and add the beans. Sauté them with the rest of the ingredients for a few minutes to let the flavors meld.
Incorporate the rice so that it mixes with all the ingredients and its grains begin to absorb the flavors. Then, cover everything with the bean broth you had reserved.
Leave it covered over medium heat until it softens and absorbs all the water. Uncover and fluff it with a fork to prevent it from cooling and becoming compact. Let it rest semi-covered; this way, it will be fluffy when serving.
Serve this rice hot. When plating, you can add fried pork cracklings, fried bacon, or chicharrones. Enjoy your meal!
Servings
4