Dinner

Arroz Congri (Cuban Rice and Black Beans)

Olive oil sizzles with onion, green and red bell pepper, and garlic until fragrant, then long grain rice simmers with black beans, cumin, bay leaf, and oregano until every grain turns fluffy and richly seasoned.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Arroz Congri (Cuban Rice and Black Beans)
Total
34 min
Prep
5 min
Cook
29 min
Serves
5

Nutrition per Serving

Calories
143
Protein
7g
Carbs
28g
Fat
3g
Fiber
5g
Sugar
2g
Sodium
322mg

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 clove garlic (minced)
  • 1 cup uncooked long grain rice
  • 15 oz can black beans (I use Goya (don't drain))
  • 1 1/2 cup water
  • 1/2 tsp cumin
  • 1 bay leaf
  • pinch oregano
  • salt and pepper, to taste

Instructions

  1. In a heavy medium sized pot, heat oil on medium heat.
  2. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
  3. 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.
  4. Cover, reduce heat to low, and simmer 20 minute (don't peek).
  5. 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).