How To make Moros Y Cristianos

Moros y Cristiano's Cuban Black Beans & Rice Easy recipe

1 tbsp of olive oil
3 heaping tablespoons of sofrito
2 cups of rice (I used Jasmine)
2 cans of black beans with liquid 15 oz
2 cups of water
spices... 1/2 teaspoon of oregano
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 bay leaf

Moros y Cristianos or Cuban Black Beans and Rice

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????Arroz Congrí Cubano y Moros y Cristianos.(SABES CUAL ES CUAL?)

Arroz Congrí y Moros y Cristianos. Son dos recetas de arrozes cubanos diferentes, lo sabias?? Los dos arroces màs famosos de la cocina cubana!! ???? Acá te damos las 2 recetas completas de arroz congri y moros y cristianos, 100% cubanas y de resultado espectacular. Aprende como hacerlas de manera sencilla, en nuestro tutorial paso a paso. ¡Suerte y seguro que les quedara espectacular!

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RECETAS & COCINA CUBANA. No somos un canal somo una familia que cocina juntos! Suscríbete acá????: y tendrás acceso al maravilloso mundo de la cocina Cubana.

Activa tambien las notoficacones!????????????????????

Gracias por ver el vide y suscribirte al cananal!????

Un abrazo grande!!!

Congri Cubano | Moro Negro | Made To Order | Chef Zee Cooks

Congri Cubano aka Moro Negro or Moro de Habichuela Negras is both a Cuban and Dominican dish that's widely popular and delicious. I love making this rice whenever we have guests coming over for a party or dinner. It feeds a village and pairs nicely with Ropa Vieja, Pollo Guisado, Chuletas, Pernil and so many other recipes. I love using leftover Cuban Black Beans to make this dish. It honestly never disappoints. Take a look and let me know what you think. Thank you so much for watching!

Ingredients:
2 cups of white rice
2 Cups of Leftover Cuban Black Beans
1 tbs Chicken Bouillon Cube
½ White Onion
¼ Green Bell Pepper
3 garlic cloves chopped
¼ tsp Oregano
¼ tsp Cumin
¼ tsp Black pepper
1 tbs Recao-- culantro and cilantro
Canola Oil
2 Cups of Black Bean Stock or Water

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Congri

Hearty and wholesome: a go-to recipe for an easy weeknight meal.

A staple in Cuban and other Latin American cuisine, Arroz Congri combines black beans, Mahatma® Jasmine white rice and bacon in this simple, flavor-packed, savory rice dish.

Find the full recipe and the step-by-step instructions here:

What is Congri?

In Haiti, black or red beans are called Congo and rice is called Riz, so the name Congri comes from Haitian Creole and means Congos with Rice.

Congri can also be referred to as Moros y Cristianos. To some, Moros y Cristianos uses black beans and Congri uses red beans – however, these names are often used interchangeably between households, regions and countries.

Mahatma® Jasmine Rice

A popular variety of rice, Mahatma® Long Grain Jasmine White Rice is aromatic with a slightly sweet flavor and when cooked it has a soft, white and fluffy texture, making it the best rice to be used in this Congri dish. For this recipe to be a success it's important that you first learn how to cook the rice perfectly. Follow the steps on our How to Cook Jasmine Rice video for the best results, every time!

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More Rice and Beans Recipes

Congri is a classic dish taking basic pantry staples and converting them into a delicious, flavorful meal. For more recipes with rice and beans, check out our favorite rice and bean recipes from around the world!

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Cuban black beans & rice /Congri / Moros y Cristianos / (How to get darker rice)

Arroz Moro

Ingredients:

2 cups of rice
1 /2 bag black
3 tsp vegetable oil
1-2 bay leaves
olive oil
1 /2 medium bell pepper diced
1 /2 med red pepper (diced )
1 large onions
6 garlic cloves
1 tsp oregano, dried
1/2 tsp cumin
1 tbsp Sazon completa (Badia) or Sazonador (Goya)
1 tsp salt
1 tsp ground black pepper or to taste
bacon or ham or neck bones or Spanish chorizo sausage diced
1 tsp brown sugar
1 tsp vinegar (optional)

1. Add beans to a pressure cooker 1 bay leaf, 1 -2 hammocks or 2 pieces of neck bones. Cook for 1 & 1/2 hours or 40 min in pressure cooker
2. When tender drain beans put beans in a bowl & save the broth. Set aside.

CONGRI INGREDIENTS:

1. In the another pot cook your Sofrito: add 2 tbsp of oil to sauté 1 med onion diced , 1 red pepper & 1 green pepper & 4 cloves of garlic. Add 1 tsp oregano, 1/2 tsp cumin, 1 bayleaf, 1 tbsp Sazon completa, salt & pepper to taste. Add bacon or ham or chorizo sausage diced for flavor. Add rice, stir fry for 3 minutes to coat rice.
2. Add beans & 2-3 cups beans stock, 1 tsp vinegar, 1 tsp sugar
3. bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam. If rice is still hard add 1/4 c of bean broth