Arroz Congri

As a boy growing up in Miami, black beans and rice were pretty much a constant for me. Some Cuban Moms and restaurants would mix it up with serving Congrri. Both are good.  I use a rice cooker and that wasn’t available back in the day.








2 tsp olive oil

1/2 cup green bell pepper, chopped

1/2 cup red bell pepper, chopped

1 small onion, chopped

2 cloves garlic, minced

2 cup long grain rice

3.5 cup of water

15 oz can black beans, (don’t drain or rinse)

1/2 tsp cumin

pinch oregano

salt substitute and pepper to taste

1 tsp key lime juice

1 Tbs fresh cilantro, chopped


  1. In a heavy medium-sized pot, heat oil on medium heat.
  2. Add rice and water to the rice cooker. and cook.
  3. Add onions, peppers, and garlic. Sauté until soft,(~4-5 minutes).
  4. Add beans, cumin, oregano and salt substitute and pepper. 
  5. Add rice and mix thoroughly.
  6. Add Key Lime juice, mix gently
  7. Sprinkle cilantro over the top and serve hot.