Recetas de Familia

Cuban-Style Arroz Congrí

Cuban-Style Arroz Congrí

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  • 1 cup dried black beans 
  • 2 tablespoons olive oil
  • 1 small onion, chopped into 1/2-inch pieces
  • 1 small green pepper, chopped into 1/2-inch pieces
  • 5 or 6 cloves garlic, roughly chopped
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • 1 tablespoon fresh oregano, roughly chopped
  • ¼ teaspoon dried dill
  • 2 small bay leaves
  • 1 tablespoon cider vinegar
  • 1 tablespoon dry red wine, or vino seco
  • 1 ½ cups long-grain rice, rinsed


Step 1

Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)

Step 2

Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it’s hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.

Step 3

Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.

Step 4

Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.

Step 5

Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.


This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it’s all cooked.

Cuban-Style Arroz Congrí

Author: santiagogalaz
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