Cuban Black Beans and Rice (Congri)

Close up of black rice and black beans in a metal pot with a wooden spoon.

Cuban Black Beans and Rice (Congri)

This authentic Cuban rice and black beans recipe (congrí) combines smoky pork, sofrito, and black beans simmered together until the rice absorbs every bit of flavor. Hearty, comforting, and full of sabor, it’s the perfect side dish to serve with pernil, yuca con mojo, or sweet plantains.

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Course: dinner

Cuisine: caribbean, Cuban, Latin

Keyword: black beans and rice, congri, Cuban black beans and rice recipe, moros y cristianos

Prep Time: 10

Cook Time: 35

Total Time: 40

Servings: servings

Calories: 384kcal

Author: Neyssa

Cost: $7

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

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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!

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