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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What's For Dinner? | Moros y Cristianos Recipe | COOKBOOK COLLAB | Cuban Staple - Rice and Beans!
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Hosted by: @SouthernWife EverydayLife
Good day, baybees! Today, I'm sharing a Cuban recipe that is safe to eat for my gluten and dairy free lifestyle! I'm going to make Moros y Cristianos, aka Moros aka Congri (depending on where you are on the island). It was AMAZING. Let me know if you try this recipe, and make sure to check out the playlist link in the description box of the video so you can see what my YT friends came up with!
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Como Hacer Arroz Congris - Moros y Cristianos - Facil y Rapido - Gio en la Cocina
Mi gente linda, aqui les dejo Mi receta de arroz congris! Espero les guste
Ingredientes
* 2 Tazas de arroz blanco de grano largo
* 1 Taza de frijoles negros
* 4 Dientes de ajo
* Bacon
* 1 Cebolla
* 1/4 de pimiento verde
* 1 Cucharadita de comino
* 1 Cucharadita de orégano molido
* 1 Hoja de Laurel
* Sal
Ingredients
* 2 Cups long-grain white rice
* 1 Cup black beans
* 4 Garlic cloves
* Bacon
* 1 onion
* 1/4 green pepper
* 1 Teaspoon of Oregano
* 1 Teaspoon of Cumin
* 1 bay leaf
* Salt
* Recuerda
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Cuban Arroz Congri | Moros y Cristianos | Anitas Delights
WATCH IN HD / RECIPE BELOW
Arroz Congri or Moros y Cristianos is a traditional Cuban rice and beans dish made by cooking together white rice, black beans, bacon, and a delicious savory mix of spices and herbs called sofrito.
Don’t forget to check out my website for the complete written recipe!
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MOROS Y CRISTIANOS ESTILO CUBANO
Puedes encontrar ésta y otras muchas recetas en mi blog lacocinadeyaiza.com
La receta escrita:
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Cuban Black Beans and Rice, Moros y Cristianos
As found in Cuban restaurants, this step-by-step video on how to make this famous dish, called Moros y Cristianos, is brought to you by Chef Remy. Although easy to make from scratch, Chef Remy also shows some shortcuts for those that don't mind departing from the traditional methods and want to keep the same taste yet need a quick result. This video explains the long and the short methods. Black beans are cooked, then, their black broth is used to cook and stain the rice. Finally, the beans are added to the darkened rice along with some rich flavors of garlic, cumin, oregano, salt pork, bell pepper, onion, tomato, vinegar and wine. The end result is a dark mixture of black beans and rice. Another famous dish called Congris is basically the same except that red beans are used instead of black beans. Chef Remy has made the Congris video as well.
INGREDIENTS: 1 lb. black beans -- 1 cup rice -- 3 cloves garlic -- ½ bell pepper -- 1 small tomato (optional) - ½ onion -- 2 oz. salt pork -- 2 bay leaves -- 1 tsp. sugar -1 tsp. cumin -- 1 tsp. oregano -- 2 Tbs. dry white wine -- 2 cups water -- 3 Tbs. olive oil.
METHOD: Wash beans to remove impurities. Cover in one quart of water, add bell pepper, allow to soak overnight. In a large heavy pot, over medium heat, sauté the garlic, onion, and bell pepper in olive oil for two minutes while stirring. Add tomato, oregano and bay leaf, cook for three minutes more. Add the beans, three cups of water, cook until soft. Separate the cooked beans from their liquid. You need at least 2 cups of inky black bean liquid that will be used to cook the rice. In a large heavy pot over medium-high heat, sweat the salt pork, whole cloves of garlic, salt, and olive oil. Add the rice and cook it until it turns crispy-white around the edges. Add the bean liquid and the black beans. Bring to a boil, then reduce the heat to a very minimum, cover. Rice will cook in twenty minutes. Serve hot with a little olive oil and chopped onions on top.