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