A Cuban black bean rice that cooks grains in bean broth with onion and cumin, earthy, fragrant, and essential beside roast meat or fried plantain.
20 min prep 30 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Saute the onion, pepper, and garlic in olive oil for 5 minutes.
Add the cumin, oregano, and bay leaf and turn for 1 minute.
Add the rice and beans to the pot and coat them with the aromatic oil.
Add bean cooking liquid and hot water, then close the lid.
Cook the congri over low heat for 25 minutes.
Rest for 10 minutes so the beans stay whole without breaking the rice.
💡 Tip: Rest the rice before fluffing; the beans stay whole and do not break the grains.
🍽️ Serving suggestion: Serve as a warm side dish.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~290
kcal calories
9
g protein
48
g carbs
7
g fat
2.9g
Sugar
8.3g
Fiber
12.2mg
Sodium
0.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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