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Recipe
Arroz Congrí Recipe
Arroz Congrí or Moros y Cristianos as it's also known is the national dish of Cuba, their version of the rice and beans. The "Moors" refer to the black beans, and "Christianos" to the white rice - a reference to the early settlers of Cuba for whom the Reconquista of Spain was a recent memory.
| Prep time: 15 Minutes |
Cuban
|
| Cook time: 60 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 121 | 84% |
| Total Fat 13.74g | 17% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 135mg | 4% |
| Total Carbs 5.42g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.6g | 2% |
| Protein 0.79g | 1% |
Ingredients Convert Measures
- 2 cups white long-grained rice
- 1 cup small-grained black beans to make a stock
- 2 cups black beans stock
- 1 large white onion
- 4 large cloves of garlic
- 2 sweet peppers (red and green)
- a pinch of ground oregano
- 1 large bay leaf
- 1/4 cup vegetable oil (preferably sunflower oil)
- 1 teaspoon salt
Directions
- Wash the previously picked and sorted black beans
- Place them in a pressure cooker and cover with water
- Cook at pressure for 30 to 40 minutes
- Slowly release the pressure, uncover the pot and make sure the beans are tender
- Separate the beans from the stock and put the stock aside
- Finely chop the onion and garlic
- Cut the peppers into thin strips
- Put the finely chopped onion, garlic and sliced pepper along with the oregano into a pot and sauté in hot oil until the onion is golden
- Add the bean stock, beans, rice, and the bay leaf and salt
- Cover and place the pot over medium heat until it comes to a boil
- Stir the rice and beans to prevent from sticking to the bottom of the pot
- Cover the pot and continue cooking over low heat, until the rice absorbs the liquid. (10 to 15 minutes.) Cooking times may vary by stove etc
- Once the liquid is absorbed Stir again, remove from heat and let cool before serving
