Cuban-Style Black Beans & Rice

Congri is a staple of the Cuban diet—fluffier and drier than Moros y Cristianos, making it perfect for adding crispy bacon or savory pork. This simplified version keeps it easy and flavorful, with room to customize using your favorite vegetables or meats.

Yield: about 4 servings
Prep Time: about - 20 minutes
Cook Time: about -20 minutes
Special Equipment: Dutch Oven

Ingredients

• 4 slices bacon or cooked pork

• 1 cup bell pepper, chopped any color

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon olive oil

• 1 cup uncooked long grain rice

• 1 15 oz can black beans

• 1 ½ cups water

• 1 teaspoon cumin

• 1 bay leaf

• Salt and pepper, to taste

Directions

1. In a medium Dutch oven or pot, cook the bacon over medium-low heat until crispy. Remove the bacon and reserve the rendered fat in the pot.

2. Increase the heat to medium-high. Add the chopped bell pepper, onion, and garlic. Sauté for about 5 minutes to create the sofrito base.

3. Add the rice, black beans (with liquid), water, cumin, bay leaf, salt, and pepper. Stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice absorbs most of the liquid.

4. Cover, reduce heat to low, and simmer for another 20 minutes without lifting the lid. Turn off the heat and let sit for a few minutes.

5. Fluff with a fork, chop the cooked bacon, and stir it into the rice before serving.