Wednesday, March 2, 2011

Arroz Congri (Cuban Rice and Black Beans)


Last weekend my family and I went to one of our new favorite restaurants, Reds on the River. I ordered their special Ropa Vieja (which is essentially braised beef over rice with black beans.) Their version of the dish was topped with a poached egg. YUM! It was soooo good! Maybe I will attempt to recreate it one day. Anyways, I saw this recipe for Cuban rice and beans and it sounded good and easy enough for me to try. I am glad I did! It was healthy and flavorful. LOVED IT! 



2 teaspoons olive oil
1 green pepper; chopped
1 red pepper; chopped
1 small onion; chopped
2 cloves garlic; minced
1 cup uncooked long grain rice
1 - 15 ounce can black beans - don't drain
1 1/2 cups water
1/2 teaspoon cumin
1 bay leaf
Salt and pepper to taste
Rotisserie Chicken; shredded
Avocado; chopped

In a medium sized pot, heat oil on medium heat. Add onions, peppers and garlic. Saute until soft; about 5 minutes. 
Add rice, beans, water, cumin, bay leaf and salt and pepper.
Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the liquid and just barely skims the top of the rice.
Cover reduce heat to low and simmer 20 minutes (don't peak- the steam is what cooks the rice.) After 20 minutes, shut off the flame and let sit covered for another 5 minutes. 
Top with chicken and avocado. 

Recipe adapted from here.

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