Arroz Congrí (Cuban Rice & Black Beans)
Yes, here’s another recipe with rice. But this one is crazy different because it’s Cuban-style rice! Just kidding, our foods are so similar, that saying Cuban rice and beans are different from Puerto Rican rice and beans would be somewhat laughable considering that our foods, cultures, and cuisines are all so similar. And the fact that our islands are relatively close in the Caribbean. But giving credit where it’s due, arroz congrí is definitely a Cuban dish and it’s a delicious one-pot meal to add to your kitchen rotation. Let’s get cooking!
Arroz Congrí (Cuban Rice with Black Beans)
Cook time: 25 minutes
2 tbsp Simple Sofrito
1 packet Goya Sazón con Achiote
1 can Goya premium black beans*
1 tsp ground cumin
1 tsp granulated garlic
1 cup white rice
1.5 cups water
Kosher salt, to taste
Black pepper, to taste
*Note: You don’t have to use Goya brand for the beans, but they’re my personal preference for this particular kind of bean because they hold up well to cooking and their flavor tastes better than other brands.
In a medium to large saucepan or pot, add enough olive oil to coat the bottom of the pan. Over medium-high heat, add the sofrito and sazón and sauté until fragrant, about 3 minutes. Add the ground cumin and granulated garlic and toast the spices for about 1 minute. Then, add the black beans and their liquid to the pot and heat through until they’re simmering. Next, add the rice and stir well until the rice is coated.
Next, add the water and adjust any seasoning with kosher salt and black pepper to your liking. Bring the rice and beans to a boil and once most of the water evaporates from the pot, stir the rice, and then cover with a tight-fitting lid. Turn the heat down to a low simmer and let the rice steam for 20 minutes.
Serve immediately with your favorite protein or with a fried egg and tostones.