Arroz Congri (Cuban Rice and Black Beans)
The aroma that fills your kitchen while cooking these Cuban rice and black beans will make you want to pump up the salsa music and grab a mojito! You can enjoy arroz congri as a vegetarian main dish with a salad or as a side with steak, Cubano Chicken Chicken Sabroso, Garlicky Pork, or Slow Cooked Pernil. Another Latin rice recipe you must try is my favorite, Arroz Con Pollo!
Rice and black beans cook together, which gives the rice its black color. Peppers, onions, garlic, cumin, and bay leaf give this dish so much flavor. Not only is arroz congri delicious, but it’s also high in fiber, protein, and antioxidants, low in 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. I grew up eating arroz congri and make it quite often, especially when I have leftover cooked beans. But canned beans work well too!
Arroz Congri Tips
Rice: 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. Beans: You can, of course, cook dried beans and use those if you prefer not to use canned. For this recipe, I don’t recommend you drain the beans since the liquid gives the rice its black color. If you really want to drain the beans, be sure to fill the can back up with some water so it won’t be too dry.
More Latin Rice Recipes You’ll Love:
Arroz con Gandules (Rice and Pigeon Peas) Weeknight Seafood Paella Latin Yellow Rice Mom’s Spanish Chicken and Rice Instant Pot Cilantro Lime Rice
