Arroz Congrí

Name: Arroz Congrí
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 people
Ingredients: 8 oz red kidney beans; 5 cups water; 8 oz. loin; 4 tablespoons lard; 1¼ cup rice; 2 onions; 4 cloves garlic; 2 ajis cachuchas; 2 tablespoons finely chopped fresh cilantro; 1 teaspoon oregano; 1 teaspoon cumin; Pressure cooker

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
4 people
Calories
411 kcal
Course
Side Dish, Main Course
Cuisine
Cuban

Arroz Congrí

Travis Saunders

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Arroz congrí is a popular Cuban dish made with rice, kidney beans and sometimes pork, similar to the famous moros y cristianos.

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Ingredients

Servings

8 oz red kidney beans , soaked for 12 hours
5 cups water
8 oz. loin ,shank or pork rinds, diced, (optional)
4 tablespoons lard (or extra virgin olive oil)
1¼ cup rice
2 onions , thinly sliced
4 cloves garlic , squeezed
2 ajis cachuchas (sweet Cuban peppers), seeded and thinly sliced
2 tablespoons finely chopped fresh cilantro
1 teaspoon oregano
1 teaspoon cumin

Equipment

Pressure cooker

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Instructions

Wash the soaked beans.
Add them into a pressure cooker and cover generously with water.
Lock the pressure cooker and cook the beans under pressure for 30 minutes.
Wash the beans and soak them in water the night before or for a few hours before cooking.
Take 2 large ladles of cooked beans and 2 large ladles of the cooking water.
Heat the olive oil or lard in a Dutch oven over medium heat and add the diced pork and fry them until they release their fat and are golden.
Remove the pieces of meat and, in the hot fat, add the sliced onions, garlic, cilantro, ajis cachuchas (sweet Cuban peppers), and dry seasonings.
Stir everything and add the kidney beans. Brown together with the rest of the ingredients for a few minutes, stirring constantly.
Add the rice and mix it with all the other ingredients until the grains of rice start to absorb the flavors.
Then cover everything with the reserved cooking water for the beans.
Cover and cook over low to medium heat until the rice softens and absorbs all the water. Uncover and stir with a fork to separate the grains and prevent them from settling as they cool.
Serve the arroz congrí hot, sprinkled with fried pork when ready to serve.