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Congrí – Cuban rice

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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! 😛

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Ingredients:

  • 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

Instructions:

  •  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 🙂
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