Arroz congrí
When it comes to cooking rice it’s a hit or miss for me if it’s anything other than white rice. What can I say? I’m a white rice and stewed beans kind of girl, not because it’s easier to cook, it just happens to be my preference.
If you use this recipe, let me know how it turned out (twitter: @iniara).
Arroz congrí is rice with black beans. I use parboiled long grain rice, canned black beans, tomato sauce, sofrito, olive oil, and bell peppers (optional). See my sofrito recipe if needed. Remember that when cooking rice mixed with other ingredients, you lessen the amount of water usually used when cooking plain rice. See this post for regular parboiled rice/water proportions.
In a pot, add 1 tbsp. of oil and sofrito. Let the sofrito brown and add half a can (4 oz) of tomato sauce and half of a chopped red and/or green bell pepper. Season with salt if you want, I generally don’t since canned beans have enough sodium.
Depending on how much rice you’re cooking, you need to adjust the amount of water. Add the can of beans (water and all) and the rice (1-2 cups), stir and lower heat. Add water until it’s about 1 inch covering the rice (usually 1-2 cups of water). If more than 3 cups of rice (8-10 servings) use double the amount of the other ingredients (oil, sofrito, beans etc.) and roughly 1 cup of water per cup of rice.
Let cook for 20 minutes or until the water evaporates and taste, if undercooked add more water.
Arroz Congrí tastes really good with stewed beef or sunny side up eggs.
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