Quick And Easy Arroz Congrí Recipes

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)

Steps:

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

CUBAN-STYLE ARROZ CONGRí

Steps:

• Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
• Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
• Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
• Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
• Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

QUICK AND EASY ARROZ CONGRí

Steps:

• Heat olive oil over medium-high heat in a ~4 quart pot, uncovered. Make sure the pot has a tight fitting lid for cooking the rice later, though.
• Once olive oil is fragrant, add onions. Sauté for 2-3 minutes, stirring occasionally.
• Add bell pepper and continue to sauté and stir for another 1-2 minutes.
• Add garlic and continue to sauté and stir for 1-2 minutes, being careful not to let the garlic burn.
• If using, add oregano.
• Add package of yellow rice. Break apart the spice mixture and stir continuously until rice is coated with oil. Continue sautéing until rice just begins to smell nutty.
• Add water and bring to a boil. Reduce to a simmer and cover tightly. Let rice simmer, undisturbed, for 20 minutes.
• After rice has finished cooking, add black beans and black bean soup. Stir until well combined, and keep over low heat until beans are heated through.