Cuban Rice and Beans
Cuban Rice & Beans
A Surprising Side or Meal
Cuban Rice and Beans GOYA® style is comfort food with an exciting Latin flavor in just a few easy steps. We’ve done all the hard work, so you’ll get the benefit of beans from a can that taste like you soaked them overnight and made the sauce from scratch!
A versatile favorite, our Cuban Rice and Beans recipe can accompany meat or poultry as a jazzy side—or serve it solo, so you can focus on the savory seasonings and plump, delicious red beans. Cuban Rice and Beans always hits the spot.
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Ingredients
1 tbsp. GOYA® Extra Virgin Olive Oil
2 tbsp. GOYA® Tomato Sauce
1 tsp. GOYA® Minced Garlic
1 tsp. GOYA® Sofrito
2 packets Sazón GOYA® without Annatto
1 packet Sazón GOYA® with Coriander and Annatto
1 can GOYA® Small Red Beans
1½ cups Golden CANILLA® Rice
½ tsp. sugar
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The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States. Founded in 1936 by Don Prudencio Unanue and his wife Carolina, both from Spain, the Goya story is as much about the importance of family as it is about achieving the American dream.
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Recipe for Cuban Congris or Moro (Black Beans & Rice) in the OVEN! WTF???
???????????????????? ???? ???????????????????????????????????????? (or simply Moros, Moro, congri, or Arroz Moro) is a Cuban dish served virtually everywhere #Cuban food is available. Here is my #recipe for making ???????????????????? ???????????????????? ???????????????????? ????????????????????????????, Moros Y Cristianos, and any other one-pot rice meal in the OVEN! If you are not familiar with Cuban style Arroz Congris or Moros Y Cristianos, it is basically nothing more than Cuban black beans and rice cooked in one pot with added seasonings. Depending on what part of Cuba you or your family is from, you may have different names for this Cuban dish. That is because, in Cuban cuisine, there are two versions of this dish. One has black beans and the other has red beans.
From what I understand, people from the east side of the country, and when I say that, I mean east of Camaguey, into Oriente, and to the Sierra Maestra call the black bean version Arroz con Moro and those in Havana, and all the way to Miami, Arroz Congris. Either way, this is a variation of the dish's original name, Moros y Cristianos. As printing became popular in the early 1900s, the term Moros y Cristianos sounded a little racist for a racially integrated country like Cuba. The name implies that the white rice is the Christians, and the black beans are the Moors (Moros). Cubans, who are known for their slang, shortened it to Moros, a term just about everyone understands. However, know that ???????????????????? ???????????????????????????? and moro is the same thing. The term congris is more than likely something African slaves would have called it. The names are used interchangeably, whether you are from the east or the west parts of Cuba.
???????????????????? ???? ???????????????????????????????????????? ( ???????????????????????? ) - ???????????????????????????????????????????? ???????????????????? ????????????????????????
Ok, so with history out of the way, let's talk about cooking arroz congris! One of the first things that people will comment about, aside from the oven cooking method, is how to make this in smaller quantities! Trust me, I have tried, after accurately dividing the recipe in half, thirds, and quarters, for some reason, it just does come out tasting the same!
The second thing that I want to mention is that this is not my recipe and I’m not making any claims to it. This is just how I learned to cook arroz congris while working at restaurants in the South Florida, Miami area.
???????????????????? ???? ???????????????????????????????????????? ( ???????????????????? ???????????????????????????? ) ???????? ???????????? ????????????????!
As I said in the video, many people might be taken back because I am not only using canned beans, but I am also cooking this Cuban #Congris recipe in the oven. Nevertheless, if you want consistency and put in the oven and walk away type of Cuban food, this is the recipe you want to follow! I think that many people don't cook Moros, Moro, congri, or Arroz Moro for the simple reason that it is one of those hit or miss types of dishes.
This #CubanCongris recipe, as far as ingredients, is pretty loyal to the traditional recipe making this video more of a technical cooking procedure rather than a recipe. Please visit the Cuban #Redneck website for a list of ingredients –
The first thing you are going to need is an oven-safe saucepan or casserole dish with a lid. The lid part is vital! To this vessel, we'll add the rice along with the dry spices and stir thoroughly. Once that is combined, we'll add the oil and mix with a wooden spoon until every rice grain is cover with oil. The next step is to open the two cans of black beans, drain the liquid into a measuring cup, and add the beans to the rice. To the liquid we got from the beans, we will add either vegetable or chicken stock to account for three cups of liquid, then add that to the rice and bean, as well as the bay leaves. It is recommended that you add a layer of aluminum foil or parchment paper to achieve a better seal on your saucepan or casserole dish.
We can now place our dish at the center of a 375-degree oven for exactly 70 minutes. After the timer has expired, the first thing we need to check is that our rice is cooked! I have done this Cuban congris recipe hundreds of times, and if you stay true to the measurement, this recipe for Cuban congri has never failed me. Nevertheless, there are always variations with residential ovens and so on, so if by any chance your rice is a little firm, just cover it up and put it back in the oven for another 5 minutes. If the rice is cooked, remove the bay leaves, and use a fork to fold the rice and beans until you achieve a balanced mix.
So, whether you call it Moros y Cristianos or simply Moros, Moro, congri, or Arroz Moro, this hallmark Cuban dish will impress! Even though we used canned beans instead of beans made from scratch, and the oven rather than the traditional stovetop method, the taste profile, tenderness, and consistency of this Cuban #CongrisRecipe is undeniable.
#MorosYChristianos #GalloPinto #ArrozCongri #CubanFood #CubanDish #CongrisReceta #ArrozCongrisCubano