Congrí Rice

Kitchen, Additional dish

Preparation Time:

Note:

Arroz Congrí is a typical Cuban dish. Its origin is lost in time, although researchers agree that it comes from the eastern region of Cuba. This recipe has a strong influence from Haitian immigration to our island. It is said that “Congrí” is the sum of two words. The first, from African origins, is congó, which means bean. The second is riz, which in French is rice. Arroz Congrí is made with red beans, while Moros y Cristianos is made with black beans. Although Cubans often refer to both as Congrí. When preparing this recipe, keep in mind the variety of rice you use, as some require more water than others. The congrí should be fluffy, never soggy or with overly soft grains. It's best to use long-grain rice. In this recipe, you can omit meat, chicharrones, and other fatty elements, but cumin, cilantro, and oregano should not be missing. These three give the special touch to arroz congrí.

Ingredients:

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, oregano to taste
1 cup of rice

Instructions:

Wash the beans and soak them in water from the night before or for a couple of hours before cooking. Soften them in the pressure cooker with enough water. Avoid making the bean grain too soft, or the congrí won't turn out properly flaked.

Red beans / CiberCuba Kitchen

Reserve a cup of soft bean grains and 2 cups of broth. Use the other part of the beans to eat as a stew.

If you are cooking for many people, the ratio is 1 part rice, 1 part soft bean grains, and 1 ½ parts of water or bean broth. Avoid a thick broth, or the rice will not fluff properly.

Preparing the Congrí / CiberCuba Kitchen

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 and add the beans. Sauté them with the rest of the ingredients for a few minutes to let them absorb the flavors well.

Freshly made congrí / CiberCuba Kitchen

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.

Congrí with empellas and chicharrones / CiberCuba Kitchen

Leave it on medium heat covered until it softens and absorbs all the water. Uncover it and fluff with a fork to prevent it from cooling and compacting. Let it rest semi-covered; this way, when serving, it will be fluffy.

Congrí / CiberCuba Kitchen

Serve this rice hot. When you go to plate it, you can add fried pork rinds, fried bacon, or chicharrones. Enjoy your meal!!

Rations: