- ½ pound of red beans
- 5 cups of water
- ½ pound of diced pork (optional)
- 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, and oregano to taste
- 1 cup of rice
Rinse the beans and soak them in water overnight or for a couple of hours before cooking. Softened them in a pressure cooker with enough water. Avoid overcooking the beans, as this could result in the congrí not being properly separated.
Reserve one cup of soft bean grains and two cups of broth. Use the remaining beans to prepare a stew.
If you are cooking for a large group, the ratio is 1 part rice, 1 part soft bean grains, and 1 ½ parts water or bean broth. Avoid using a thick broth, as it will prevent the rice from fluffing properly.
If you use meat in your congrí rice, start by seasoning the pork pieces with salt and pepper, and sauté them until they release their fat. If necessary, add 2 tablespoons of lard.
In the hot lard, add the chopped onion, garlic, cilantro, and chili, along with the dry seasonings. Stir everything together and then add the beans. Sauté them with the rest of the ingredients for a few minutes to allow the flavors to 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 that you had set aside.
Leave it covered over medium heat until it softens and absorbs all the water. Uncover it and fluff with a fork to prevent it from cooling and becoming compact. Let it rest partially covered so that by the time you serve it, it will be perfectly fluffy.
Serve this rice hot. When you go to plate it, you can add fried pork rinds, crispy bacon, or cracklings. Enjoy your meal!