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This Black Beans and Rice or Arroz Congri is a popular Latin Caribbean dish filled with Latin flavors like garlic, oregano, and cilantro.
Black Beans and Rice or Arroz Congri is a traditional rice dish popular in Cuba and the Dominican Republic. Like most Latin Caribbean dishes, there are a lot of similarities and also slight differences in preparation from country to country, and no dish will ever taste exactly the same as another.
This dish is also known as Moro de Habichuelas Negras, Moro Negro
While traditionally the rice takes on the darker color of the beans, my black beans and rice recipe is slightly more red in color because I like to add a little bit of tomato sauce and sazon annatto for added flavor.
How to Make Black Beans and Rice
Cooking this dish is very simple. In a large cast-iron pot, heat about 3 tablespoons of vegetable oil over medium heat. Saute some diced onions, bell peppers, minced garlic, cilantro, tomato sauce, 2 chicken bouillon cubes, sazón, oregano, adobo, and ground black pepper for about 2-3 minutes until vegetables begin to release the aroma.
Add one can of black beans with its liquid plus 3 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover the pot and let it cook for 25 minutes. Then, stir the rice carefully to fluff it up. Cover for an additional 5 minutes and then stir again.
How to Store Leftover Black Beans and Rice
This dish makes great leftovers, which makes it a great dish for meal prep too. Store uneaten beans and rice in an airtight container in the refrigerator for up to 5 days. To reheat, gently heat over the stovetop or in a microwave. If heating in the microwave, cover the rice with
Time to get cooking! If you make this or any of my recipes, make sure to share with the hahstag #smartlittlecookieeats. I’d love to see how it turns out. 😉
Other Recipes You Might Like:
- Fried Rice (Dominican Chofan)
- Arroz con Guandules (Pigeon Peas Rice)
- Shrimp and Rice Soup (Asopao de Camarones)
- Arroz Primavera
Black Beans and Rice (Arroz Congri)
- 3 tablespoons vegetable oil
- 1 small red onion, diced
- half of a green and/or red bell pepper, diced
- 2 cloves of garlic, minced
- 1 tablespoon cilantro, chopped
- 2 tablespoons tomato sauce
- 2 cubes of chicken bouillon (caldo de pollo)
- 1 pack of sazón (culantro y achiote)
- 1 teaspoon oregano
- ½ teaspoon ground cumin
- ½ teaspoon adobo
- ½ teaspoon ground black pepper
- 1 can black beans, with liquid
- 3 cups water
- 3 cups rice, rinsed
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazón, oregano, cumin, adobo, and black pepper for about 2-3 minutes until vegetables begin to release the aroma.
- Add the beans with its liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low.
- Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of your choice.