Black beans and rice aka Arroz Congri is a classic Hispanic dish that’s also a good source of proteins. Learn how to make it here.
This Black Beans and Rice or Arroz Congri is a popular Latin Caribbean dish filled with Latin flavors like garlic, oregano, and cilantro.
What is Congri?
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 as well as slight differences in preparation from country to country, and no dish will ever taste exactly the same as another.
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This dish is also known as Moro de Habichuelas Negras, Moro Negro and Moros y Cristianos.
This recipe is packed with protein, filled with flavor, and is super easy to make. You can serve it with garlic cilantro chicken skewers or this slow cooker roasted pork shoulder for the perfect meal.
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 sazón annatto for added flavor.
What’s the difference between Congri and Moros?
The difference between congri and moros is always up for debate. However, the main difference between the two is that while moros are prepared with white rice and red beans, congri is prepared with white rice and black beans. Some may also debate the difference between the two and arroz con frijoles, which, unlike both congri and moros, the beans and rice are cooked separately.
What does Congri and Moros Translate To?
Another fun fact about moros y cristianos is its name, which originates from Spain and actually translates to Moors and Christians. Plainly stated, the dark-skinned Moors are represented by the black beans, whereas the lighter-skinned Christians are represented by the white rice. On the other hand, there is actually no English translation for Congri.
Ingredients
- Black beans – You can cook dried beans if you prefer not to use canned, however, do not drain the beans as the liquid gives the rice the black color we’re looking for in this recipe.
- Water – This will be used mixed with the broth that will provide the black color for the rice
- Rice – White, long grain rice is typically used in this dish. You can also opt for gluten-free rice if preferred
- Vegetable Oil – Regular vegetable oil or olive oil can be used for this recipe
- Red onion – I prefer red onion, but you can use yellow or spanish onion as well.
- Red and/or Green Pepper – Any color bell pepper or a combination works in this recipe. Cubanelle peppers are great too.
- Cilantro – This will for seasoning but can also be used for garnish if you have some leftover
- Tomato sauce – Adds a bit of flavor and color to the dish.
- Chicken bouillon – If you wish to make this dish vegan or vegetarian, use vegetable bouillon instead.
- Seasonings – Sazón with annatto, oregano, bay leaf, ground cumin, adobo and ground black pepper. You can substitute the adobo for salt if desired.
How To Make Black Beans And Rice (Arroz Congri)
In a large cast-iron pot or a caldero, heat about 3 tablespoons of vegetable oil over medium heat. Saute diced onions, bell peppers, minced garlic, cilantro, tomato sauce, 2 chicken or vegetable 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 the broth, plus 3 ½ cups of water and the bay leaf. When the water begins to boil, add the rice, stirring occasionally to avoid it sticking to the bottom of the pot.
Once the rice has soaked up all the water and begins to dry up, reduce the heat to low and let it simmer. Cover the pot and avoid opening the lid as you let it cook for 25 minutes. Then, stir the rice carefully to fluff it up. Cover with the lid for an additional 5 minutes and then stir again.
Serve it warm with any side of choice.
What do you serve it with?
Arroz congri can be enjoyed in plentiful ways whether it’s served as a side dish or a main meal. You can serve it alongside meat like chicken, steak, or roasted pork shoulder, alongside maduros, tostones, and a salad. However, you can also enjoy it as is if you’re looking for something plain, yet tasty, and simple.
How to store 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 a damp paper towel. This will add moisture and ensure that your rice is soft and fluffy after reheating.
Can you freeze it?
Yes! If you’re looking to make this congri again in the future, you can freeze the leftover beans and broth and leave it portioned out and separated into small containers. You can also freeze the leftover rice and beans, which can be kept for up to 3 months.
Recipe Tips and Notes
- Oftentimes, people serve congri garnished with cilantro and olive oil drizzled on top
- You can also use a sofrito base for seasoning, which I also have a recipe for here!
- Try adding cooked bacon right before covering the pot for additional flavor.
Other rice recipes you might enjoy:
- Fried Rice (Dominican Chofan)
- Arroz con Guandules (Pigeon Peas Rice)
- Shrimp and Rice Soup (Asopao de Camarones)
- Arroz Primavera
Easy Black Beans and Rice Recipe (Arroz Congri)
Author:Ingredients
- 3 tablespoons vegetable oil
- 1 small red onion, diced
- half of a green and/or red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon cilantro, chopped
- 2 tablespoons tomato sauce
- 2 chicken bouillon tablets (caldo de pollo)
- 1 teaspoon sazón with culantro and achiote
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon adobo
- 1/2 teaspoon ground black pepper
- 1 can (15 ounces) black beans, with liquid
- 3 cups water
- 1 dried bay leaf
- 3 cups long grain rice, rinsed
Instructions
- 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, water and bay leaf. When the water begins to boil, add the rice, stirring occasionally to avoid it 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.
Notes
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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LaLa says
What kind of rice?
Vanessa says
I always use long-grain white rice. 🙂
LaLa says
Thanks. For some reason mine came out really undercooked =\
Vanessa says
Next time add a bit more water and make sure the lid is properly closed when rice is covered.
Lin says
How many people does this feed?
Vanessa says
Hi! This recipe feeds 6 people.
LG says
This sounds so good! I’m making it now- realized there’s no salt? Is that correct
Vanessa says
Yes, we don’t add salt because the adobo and chicken bouillon already has.
Jasmine says
I saw a picture of Congri while scrolling through “Dominican Homemade Recipes” page on Facebook and I thought to myself: I want to eat this. I immediately searched for a simple and easy recipe to make, where I also had all of the ingredients. I came across yours (I also want to add that I trust your recipes) and started prepping to make with Casey2Cook rockin’ red chicken. This was sooooo delicious!!.
Let me start by saying: I forgot to add the tomato sauce and as I write this am now realizing that I forgot the garlic,
I used half a red bell pepper and because my boyfriend is vegan, I used 2 tsp of Trader Joe’s chicken-less seasoning.
I saved this on my virtual recipe book and I hope to make it again sometime this week.
Andy says
Great Recipe!
Silvia Martinez says
Totally comfort food for me, and I love those tostones!!
Kate says
What a gorgeous plate! Beans and rice is comfort food at it’s best! Lovely.
Enriqueta E Lemoine says
Vane, I’m loving not only your recipes but your food styling and table setting! Keep rocking my dear!