Thursday, September 27, 2012

Side or Entree: Arroz Congri (Cuban Rice and Black Beans)

Ryan made this just the other night as a side to some Cuban sandwiches. It was really good and not too difficult to throw together.
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 (don't drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste


  1. In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
  2. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.
  3. 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). 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).

Other Details:

  • Original Recipe
  • Servings: 5 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
  • Calories: 258.2 • Fat: 2.3 g • Carb: 49.4 g • Fiber: 6.6 g • Protein: 9.8 g

No comments:

Post a Comment