Cuban Congrí Rice
Rice and red beans cooked with sofrito and spices. Serves 6; hands-on preparation, total cooking time, and yield are approximate estimates.
This Cuban congrí combines rice and red beans, distinguishing it from moros y cristianos, which is made with black beans. This version is vegetarian and makes about 6 servings. Soak the beans overnight and cook them until tender before adding the rice.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the beans
Rinse the beans and soak them overnight in some of the water with some of the pepper and one crushed garlic clove.
Ready to continue when: The beans have soaked overnight.
480 min - 02
Cook the beans
Cook the beans in their soaking water until soft. Reserve the cooking liquid for the rice.
Ready to continue when: The beans crush easily and the cooking liquid is set aside.
60 min - 03
Make the sofrito
Heat the oil in a pot. Add the onion, remaining pepper, chopped garlic, cumin, and oregano; sauté until the vegetables are soft and fragrant. Stir in the beans, salt, and sugar.
Ready to continue when: The onion and pepper are soft and the sofrito smells fragrant.
5 min - 04
Cook the rice with the beans
Add the rinsed rice and enough reserved cooking liquid to cook it. Once it boils, stir, cover, and cook over low heat until the rice is tender and has absorbed the liquid.
Ready to continue when: The rice is tender and separate, with no liquid pooled at the bottom.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.