This Cuban rice and black beans recipe (congri or moros y cristianos) is the ultimate comfort food that reminds me of my father. Fluffy white rice is simmered together with smoky pork fat, sofrito, and black beans until every grain soaks up the rich broth. The result is hearty, flavorful, and authentically Cuban.
Congri is comforting enough to enjoy by itself, but it shines brightest next to Cuban pernil (roast pork), yuca con mojo, or sweet fried plantains. Every bite feels like an invitation to a Cuban dinner table.
One of the things that makes Cuban congrí so unique is how the white rice takes on the deep, earthy hue from the black beans. As the rice simmers in the bean broth, it absorbs not just the flavor but also that rich color - turning every grain into something special.
Fun fact, I used to be afraid of congri because I thought the rice was colored with squid ink! Once I finally tasted it, I realized it wasn't scary at all - it was smoky, savory, and full of comfort. Now, it's one of the dishes that instantly reminds me of home.
You'll be surprised at how easy it is to bring this authentic Cuban rice and black beans recipe (congrí) to life at home. The smell of sauteeing garlic and onions always reminds me of mojo, adding in cumin, bay leaves, and pork just screams "CONGRI"!
Growing up, congri was the side dish that always showed up at birthdays, holidays, and Sunday dinners.
Why You'll Love This Recipe
- Authentic flavor: Built on the foundation of bacon or salted pork fat (tocino), Cuban sofrito, cumin, and oregano.
- One-pot comfort food: Beans and rice cook together, making it simple and hearty.
- Versatile side dish: Perfect with meats, seafood, or vegetarian mains.
Canned beans or bagged beans?
If you're pressed for time, reach for the canned beans. It won't be as dark as using the broth from freshly cooked black beans, but it gets the job done and will still taste great!
If you have time and want that dark, rich hue that's famous in Cuban congri -use black beans from the bag. Don't worry, I also teach you how to make homemade Cuban black beans from scratch.
Ingredients
My dad reminded me that the beauty of congri is in its simplicity. Less is more. For this Cuban dish, we're letting the black beans shine.
- Neutral Oil
- Bacon or salted pork fat (tocino), diced: Pork adds a lot of flavor to congri, but feel free to leave it out if you want a vegan Cuban black beans and rice recipe.
- White onion, finely diced
- Green bell pepper, diced
- Aji dulce pepper (optional, for sweetness)
- Garlic cloves, minced
- Ground cumin
- Dried oregano
- bay leaf
- Salt
- Black pepper
- Long-grain white rice, rinsed a few times
- Cooked black beans, drained and measured separately
- Reserved black bean cooking liquid (add water if needed)
- White vinegar
Step-by-Step Instructions
Here's how to make Cuban black beans and rice in just six steps!
1. Render the pork fat
In a large heavy-bottomed pot, heat oil over medium heat. Add bacon or tocino and cook until golden brown and crispy. This forms the smoky base of the dish.
2. Build the sofrito
Add onion, green bell pepper, and aji dulce pepper. Sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute, just until fragrant.
3. Season
Mix in cumin, oregano, bay leaf, salt, and black pepper. Toast the spices briefly so they release their full aroma.
4. Add rice and beans
Stir in rinsed white rice until coated in sofrito. Add the measured black beans and pour in the 3 cups of reserved bean broth (topping off with water if needed). Stir gently to combine.
5. Simmer
Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
6. Finish with vinegar
Remove from heat, fluff with a fork, and stir in white vinegar. Cover again and let it rest for 5 minutes before serving.
Chef's Tip: Drizzle with warm garlic-infused olive oil for a silky smooth finish, before serving.
Here's More Information
Variations
Vegetarian / Vegan: Skip the bacon or tocino and use olive oil. The sofrito and bean broth still give plenty of flavor.
Spicy Congrí: Add a pinch of red pepper flakes or swap the aji dulce for a mild chili pepper.
Brown Rice Version: You can use brown rice, but increase the cooking liquid slightly and simmer longer until tender.
Party-Style: Stir in roasted pork pieces (masitas de puerco) for a heartier main dish.
Substitutions
Tocino/Bacon: Salted pork fat (tocino) is traditional, but regular bacon or even ham works in a pinch.
Aji Dulce: If you can't find this pepper, substitute with a small sweet pepper or simply omit.
Bean Broth: Homemade broth from dried beans gives the richest flavor and color. If you're using canned beans, use the liquid plus chicken broth as needed.
Vinegar: White vinegar is classic, but apple cider vinegar or even a squeeze of lime can brighten the dish.
Equipment
Large Heavy Pot or Dutch Oven - Essential for even cooking and fluffy rice. Having a tight-fitting lid is what's essential! (We call it caldero at home.)
Wooden Spoon - For stirring sofrito and rice without breaking grains.
Fine-Mesh Strainer - To rinse rice until the water runs clear.
Measuring Cups & Spoons - Helps keep the rice-to-liquid ratio exact.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating. (But honestly, I would not do this. It may become super mushy!)
Reheat: Warm gently on the stovetop with a splash of water or broth to loosen the rice. The microwave works too - cover with a damp paper towel to prevent drying out.
Cuban Black Beans and Rice (Congri)
Equipment
- 1 stove
- 1 heavy bottom pan with a tight fitting lid
Ingredients
- 2 tablespoon neutral oil
- 3 oz salted pork fat or 4 slices of bacon, chopped
- 1 medium white onion finely diced
- 1 aji dulce optional, chopped
- 3 garlic cloves minced
- 1 bay leaf dried
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups long-grain white rice rinsed
- 2 cups cooked black beans drained and measured separately
- 3 cups reserved black bean cooking liquid
- 1 tablespoon white vinegar add after black rice and beans are cooked
Instructions
Render the Pork Fat
- Heat the oil in a large heavy-bottomed pot or caldero over medium heat.
- Add the diced bacon or tocino and cook until it turns golden and crispy.
Build the Sofrito
- Add the diced onion, green bell pepper, and aji dulce (if using).
- Sauté for about 5 minutes, or until the vegetables soften and become fragrant.
Add Garlic and Seasonings
- Stir in the minced garlic and cook for 30-60 seconds until fragrant.
- Add the cumin, oregano, salt, and black pepper, stirring to coat the vegetables in the spices.
Toast the Rice
- Add the rinsed white rice to the pot and stir until each grain is coated in the sofrito mixture.
- Toast the rice for about 1-2 minutes to absorb the flavors.
Add Beans and Broth
- Stir in the cooked black beans, then pour in the reserved bean cooking liquid (about 3 cups total).
- If you don't have enough bean liquid, add water until you reach 3 cups. Mix gently to combine. (A neat trick is to have enough liquid that goes above the rice to almost the first line of your pinky finger.)
Simmer the Congrí
- Bring the mixture to a boil over medium-high heat. Taste for seasonings here, and adjust with salt or even more cumin, if desired.
- Once it starts boiling, reduce the heat to low, cover tightly, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed. DO NOT OPEN BEFORE 20-25 MINUTES!
Finish with Vinegar
- Turn off the heat and fluff the rice gently with a fork.
- Drizzle the white vinegar over the black beans and rice, then cover again and let it rest for 5-10 minutes. This step brightens and balances the dish. You can go a step further and drizzle warm garlic-infused olive oil over the rice, too!
