Cuban Style Cristianos Y Moros Congri
Infuse your dinner table with the vibrant flavors of Cuba by making Cuban Style Cristianos y Moros Congri, a timeless classic of black beans and rice cooked together to perfection. This hearty and aromatic dish is elevated with a fragrant blend of sautéed green bell peppers, onions, and garlic, paired with bold seasonings like cumin, oregano, and bay leaf. The black beans are simmered to tender perfection, with their savory cooking liquid doubling as a flavorful base for the rice. The result is a dish that's savory, slightly smoky, and beautifully textured. With an optional splash of white vinegar for tanginess and a garnish of fresh cilantro, this one-pot wonder is a comforting, budget-friendly side dish or main course that pairs beautifully with roasted meats or plantains. Easy to prep and packed with authentic Latin flavors, this recipe is both weeknight-friendly and fit for festive gatherings.
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Recipe Information
Ingredients
- 1 cup Dry black beans
- 4 cups Water
- 2 tablespoons Olive oil
- 1 medium Green bell pepper, finely diced
- 1 medium White onion, finely diced
- 4 Garlic cloves, minced
- 1.5 cups Dry white rice
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 teaspoon White vinegar (optional)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the dry black beans thoroughly and place them in a large pot with 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 30-40 minutes, or until the beans are tender but not falling apart. Drain the cooking liquid and set aside both the beans and liquid.
In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced green bell pepper and onion. Sauté for 5-7 minutes, or until softened and fragrant.
Add the minced garlic to the pot and sauté for an additional minute, being careful not to burn it.
Add the uncooked rice to the pot and stir to coat it in the oil and aromatics. Cook for 2-3 minutes to lightly toast the rice.
Sprinkle in the ground cumin, dried oregano, bay leaf, kosher salt, and black pepper. Stir to combine.
Pour the reserved black bean cooking liquid into the pot, adding enough additional water to reach 3 cups total of liquid. Add the cooked black beans and stir gently to mix everything together.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 20-25 minutes, or until the rice is cooked through and the liquid is fully absorbed. Avoid opening the lid during this time.
Once the rice is cooked, remove from heat and let the pot sit covered for 5 minutes. Remove the bay leaf and fluff the rice with a fork.
If desired, stir in the white vinegar for a slight tangy flavor. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 374.9 g | 136% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 11.3 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3925 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
