Congrí called by any other name still taste as delicious…moros, congri, arroz moro, moros y cristianos…call them what you will- congrí is still a Cuban soul food staple to be enjoyed at any meal. This recipe is for a lazy person’s congrí. I feel accomplished enough when I cook nowadays, like I deserve a shiny medal for coming home exhausted from work and cooking an honest meal. I recently started working regular hours aka 7 to 6ish, and it is seriously more exhausting than when I was working irregular hospitality hours. I know, I know, everyone is rolling their eyes saying “We know this already Ash, the Monday to Friday hustle is brutal. Welcome to the club sister”. Well, I just got here so take pity on my newbie soul!
My congrí is cutting corners, aka I am using canned beans. This won’t make your rice as black as traditional Cuban congrí or as dry, but honestly it tastes exactly the same. Making the beans is a mission and tacks on an extra 30 min to an hour (plus more dishes) and that is frankly time I just don’t have right now.
Arroz moro or congrí is my preferred Cuban side dish. I always order “moro y maduros” with any main dish- Churrassco, Palomia, Bistec Empanizado, or Pollo a la plancha are best with congrí. For some reason I wouldn’t have congrí with masa de Puerco, ropa vieja, or vaca frita but that is just me (and I like to think I am an expert ‘orderer’). Congrí is the red beans and rice to Cuban soul food, and makes me feel like there is a little slice of home right here in my kitchen. Short cut or not- this congrí is still damn delicious and has Cuban goodness packed into each bite.
Cuban Congrí aka Moros aka Moros y Cristianos
- ½ green bell pepper diced
- ½ red bell pepper diced
- 1 medium onion diced
- 4-5 garlic cloves finely minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cumin (optional)
- ¼ tsp ground oregano
- 1 bay leaf
- 1 cup rice
- 1 ¾ cups black bean stock
- Pork chunks (optional)
- Lime wedge garnish
- Olive oil
Make the sofrito with the bell peppers, onion, and garlic. Add olive oil to a large pot and add the onion and bell peppers. Cook until translucent; add half the salt and pepper. Add 2-3 of the garlic cloves finely minced reserving some for later. Add the cumin, oregano, and bay leaf. Cook 2-4 more minutes. Drain the black beans and reserve the black bean liquid for later.
Add the rice stirring well for 2-3 minutes in the pot to incorporate the oil, sofrito, and seasonings (much like a risotto). Add the black bean water, bring to a boil, and reduce the heat. Cover with the lid and simmer for 10 minutes. Add the black beans and stir well. Cook for another 5-7 minutes.
After you have added the black beans, heat two teaspoons of olive oil or butter. Add the remaining garlic and quickly sautee. Set aside. When the moros are done stir in the sautéed garlic. Plate the congrí or arroz moros with a lime wedge on the side. Serve with your favorite Cuban dish like bistec empanizado, bistec palomia, roasted chicken, pollo a la pancha, or just enjoy with fried eggs like we did. Fried eggs are not a normal accompaniment, but I love them. Congrí goes great with platanos maduros or tostones as well.