Congrííí!! One of my favourite rice dishes 🙂 For those who love rice and want to try something different than rissoto or rice pudding here it is. When I wrote about avocado-black beans spread few days ago I already mentioned a dish called Congrí. As I promised to post this recipe I finally found a time to do it today.
This great meal is actually a part of Cuban traditional cuisine and I know it due to my good friend Chave from Cuba 🙂 She prepared it during one of our fiestas and that was the first time I tried Cuban food and I have to admit that I love this cuisine. This concrete recipe is not a vegetarian version but for those veggie lovers there- just avoid the bacon and you got this meat-free version 🙂 for those like I am- put there some bacon…lots of bacon! 😛
- one cup of rice (300g)
- 100g of dry black beans
- one medium onion, diced
- one yellow bell pepper, chopped
- one clove of garlic, diced
- 1 Tbs of cumin powder
- 2 bay leaves
- 1 1/2 cups of water
- 4 slices of bacon, chopped
- olive oil
- salt & pepper
- Saute bacon, garlic, pepper, onion in olive oil on medium heat until soft.
- Add the beans, season them with pepper and salt, add cumin powder, bay leaves and water. Bring to the boil and simmer until beans begin to soften.
- Add rice and another cups of water (or even chicken broth).
- Bring mixture to a boil and then reduce heat to medium low, covered.
- Simmer for 30-40 minutes, or until rice and beans are cooked through and stock is absorbed.
- Serve 🙂