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4 votes | 27284 views

Arroz Congrí or Moros y Cristianos as it's also known is the national dish of Cuba, their version of the rice and beans. The "Moors" refer to the black beans, and "Christianos" to the white rice - a reference to the early settlers of Cuba for whom the Reconquista of Spain was a recent memory.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.50 view details
  • 2 cups white long-grained rice
  • 1 cup small-grained black beans to make a stock
  • 2 cups black beans stock
  • 1 large white onion
  • 4 large cloves of garlic
  • 2 sweet peppers (red and green)
  • a pinch of ground oregano
  • 1 large bay leaf
  • 1/4 cup vegetable oil (preferably sunflower oil)
  • 1 teaspoon salt

Directions

  1. Wash the previously picked and sorted black beans
  2. Place them in a pressure cooker and cover with water
  3. Cook at pressure for 30 to 40 minutes
  4. Slowly release the pressure, uncover the pot and make sure the beans are tender
  5. Separate the beans from the stock and put the stock aside
  6. Finely chop the onion and garlic
  7. Cut the peppers into thin strips
  8. Put the finely chopped onion, garlic and sliced pepper along with the oregano into a pot and sauté in hot oil until the onion is golden
  9. Add the bean stock, beans, rice, and the bay leaf and salt
  10. Cover and place the pot over medium heat until it comes to a boil
  11. Stir the rice and beans to prevent from sticking to the bottom of the pot
  12. Cover the pot and continue cooking over low heat, until the rice absorbs the liquid. (10 to 15 minutes.) Cooking times may vary by stove etc
  13. Once the liquid is absorbed Stir again, remove from heat and let cool before serving
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Nutrition Facts

Amount Per Serving %DV
Serving Size 101g
Recipe makes 4 servings
Calories 151  
Calories from Fat 122 81%
Total Fat 13.84g 17%
Saturated Fat 1.08g 4%
Trans Fat 0.35g  
Cholesterol 0mg 0%
Sodium 585mg 24%
Potassium 152mg 4%
Total Carbs 7.07g 2%
Dietary Fiber 1.7g 6%
Sugars 2.63g 2%
Protein 1.04g 2%

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Reviews

  • April 4, 2009
    Perfect rice dish that would taste great with chicken, fish, and pork!
    I've cooked/tasted this recipe!
    • Nancy Miyasaki
      April 4, 2009
      This is a good combination with Sergio's carnitas recipes. I substituted pablano peppers for the green peppers, which added a little spice. I also used a large can of black beans and added a cup of chicken broth since there was not enough stock in the black bean can to cook the rice. This works fine if you don't think ahead to soak black beans overnight. It came out delicious!
      I've cooked/tasted this recipe!
      • John Spottiswood
        April 4, 2009
        I've loved this simple cuban rice dish since the first time I had it at the Cafe Unica in Union City, New Jersey. This recipe is authentic. Delicious.
        I've cooked/tasted this recipe!

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