One-Pot Cuban Black Beans & Rice Recipe (Congri) – Make It Tonight

Welcome to the heart of Cuban cuisine! Today, we're diving into a beloved classic that's as rich in history as it is in flavor: Cuban Moors and Christians Rice, more commonly known as Congri. This isn't just a simple black beans and recipe; it's a vibrant, savory one pot recipe that tells a story with every bite. Traditionally served alongside roasted pork or chicken, Congri is incredibly versatile, making it the perfect side dish recipe for any meal, or even a satisfying main course on its own. It’s a true staple in Cuban homes, cherished for its comforting appeal and the way the black beans infuse the rice with their deep, earthy goodness. Get ready to create a truly authentic taste of Cuba, all in one pot!

Ingredients

• 2 slices thick-cut bacon, diced (optional, but highly recommended for flavor)
• 1 tablespoon extra virgin olive oil (if omitting bacon)
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 4-5 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 bay leaf
• 1 (15-ounce) can black beans, undrained (or 1 ½ cups cooked beans with 1 cup cooking liquid)
• 2 cups long-grain white rice, rinsed until water runs clear
• 3 cups chicken broth (or vegetable broth for a vegetarian option)
• ¼ cup chopped fresh cilantro, plus more for garnish
• 1 tablespoon apple cider vinegar (or a squeeze of lime/sour orange juice)
• Salt and freshly ground black pepper to taste

Directions

1. Prepare the Ingredients Start by getting all your ingredients ready. Dice your bacon, chop the onion and bell pepper, and mince the garlic. If using canned black beans, open and set aside the can with its liquid – that bean juice is pure flavor gold! For the rice, it's crucial to rinse it under cold water until the water runs clear. This removes excess starch, preventing your rice from becoming gummy and ensuring each grain cooks up perfectly fluffy.
2. Cooking the Rice and Beans Heat a large, heavy-bottomed pot or Dutch oven over medium heat. If using bacon, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. If skipping bacon, add the extra virgin olive oil to the hot pot. Add the chopped onion and bell pepper to the pot and sauté for 5-7 minutes until softened and translucent. Next, stir in the minced garlic, ground cumin, dried oregano, and bay leaf. Cook for another minute until fragrant, being careful not to burn the garlic. Now, add the rinsed rice to the pot, stirring it well to coat each grain with the flavorful sofrito base. Pour in the undrained can of black beans (or cooked beans with their liquid) and the chicken or vegetable broth. Give it a good stir to combine everything. Bring the mixture to a boil over medium-high heat.
3. Simmer and Serve Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. Resist the urge to lift the lid! Peeking allows steam to escape, which is essential for properly cooked rice. After 20-25 minutes, check if all the liquid has been absorbed. If not, cover and cook for a few more minutes. Once the liquid is absorbed and the rice is tender, remove the pot from the heat and let it rest, still covered, for another 5-10 minutes. This resting period allows the steam to redistribute, resulting in perfectly fluffy rice. Finally, remove the lid, discard the bay leaf, stir in the chopped fresh cilantro and apple cider vinegar, and gently fluff the rice with a fork. Season with salt and pepper to taste. Garnish with the reserved crispy bacon (if using) and extra fresh cilantro. Serve hot and enjoy your delicious Cuban Congri!