Arroz Congri (Cuban Rice and Black Beans)

Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.

Arroz Congri (Cuban Rice and Black Beans)

The aroma that fills your kitchen while cooking this Cuban rice and black beans dish will make you want to pump up the salsa music and grab a mojito! You cans enjoy this as a vegetarian main dish with a salad, or as a side with steak, Cubano Chicken Chicken Sabroso or for pork options try Garlicky Pork or Slow Cooked Pernil. More Latin recipe dishes you must try my favorite, Arroz Con Pollo!

Rice and black beans cook together in this flavorful dish, which gives the rice it’s black color. In addition it’s cooked with peppers, onions, garlic, cumin and bay leaf. Not only is the dish delicious, it’s also high in fiber, protein, anti-oxidants, it’s low fat, vegan, and gluten-free. Win win!!

I grew up surrounded by many Cuban families, in fact as a kid my first “grandma” was Cuban and taught my Mom how to cook so many authentic Cuban dishes, like Picadillo. Arroz congri is another dish I grew up eating, and I make it quite often, especially when I have leftover cooked beans. But canned beans work just fine too!

White rice is typically used in this dish, I’ve never had it with brown rice but I’m sure it would be delicious for those of you who prefer brown – you may have to adjust the liquid and cooking time. You can of course use your own cooked beans from dried beans if you prefer not to used canned. This recipe does not recommend you drain the beans, the liquid is what gives the rice the black color. For those of you who must drain the beans, be sure to fill the can back with water so it won’t be too dry.

Arroz Congri (Cuban Rice and Black Beans)

143 Cals
6.5 Protein
27.5 Carbs
2.5 Fats

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.

2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans, I use Goya (don’t drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

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).