Arroz Congri or “Rice and Beans” as its translated in English is a staple in the Cuban household. Rice and beans can accompany almost any dish and is regarded highly as the foundation for a good meal. Instead of going out tonight, try this quick and easy recipe that will make every swear up and down they are in the heart of Cuba!
Rice and Beans
Ingredients:
2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans, I use Goya (don’t drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste
Directions:
In a heavy medium sized pot, heat oil on medium heat.
Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
Cover, reduce heat to low, and simmer 20 minute (don’t peek).
Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don’t open the lid).
Now, on to the Fried Plantains
Ingredients:
Plantains (The skin should be mottled with yellow & black)
dash of salt
Canola Oil or Coconut oil
Directions:
– Cut off the ends of the plantains
– Remove the skin by running a knife down the middle and peeling back the skin.
– Slice the plantains at in half at the center then…
…open them up by slicing each half down the center (should result in four strips)
– Place them in a bowl and sprinkle on a few dashes of salt. Toss the plantains and let them sit while the oil heats.
– In a skillet (cast iron works best) heat your oil on medium high heat. Just enough to halfway cover the plantains is fine.
– When the oil is really hot, place the plantain in the oil in a single layer. *Mine started to stick to the bottom of the pan so you may want to move them around a bit when you first put them in the oil.*
– Let them cook for 2-3 minutes on each side until golden brown. Reduce the heat if they are cooking to fast or starting to burn.
When done, drain on paper towels.
– Salt to taste and enjoy!
By subscribing, you consent to receive emails from BlackDoctor.com. You may unsubscribe at any time. Privacy Policy & Terms of Service.
