Arroz Congrí or Arroz Moro (Rice with Beans)


Arroz Congrí - Arroz Moro (Rice with Beans)


2 cups white rice (long-grained)

1 cup dry black beans

5 cups beans stock

½ lb lean pork or ham (cut in small chunks)

1 onion (chopped)

5 garlic cloves (minced)

1 green bell pepper (chopped)

1 red bell pepper (chopped)

¼ cup olive oil

1 bay leaf

¼ tsp dry oregano

1 tsp salt


Wash the beans with tap water. Place beans in bowl and soak in water for about 2 hours before cooking. Place them in a pressure cooker with same water where they soaked and add additional, water to cover about 2” to 3” above the beans.

Cook on medium heat for about 40 to 45 minutes. Remove from heat, release pressure, uncover and ensure all grains are tender. Remove and separate beans from stock and set the stock aside. Let the beans cool for about 15 minutes.

In a large pot, add the olive oil and heat over medium heat. Add the pork or ham pieces, sauté alone for about 3 minutes; then, add the onion, bell pepper, garlic and oregano and sauté for about 3-4 more minutes.

Add 5 cups of the bean stock that you set aside, add the beans, the rice, the bay leaf and salt. Stir, cover the pot and bring to a boil over medium heat. Stir again a few times to prevent sticking to the pot, and reduce heat to low. Continue cooking over low heat until almost all of the liquid has been absorbed, about 15 to 20 minutes, and the rice is done. Stir the rice again with a fork and remove from heat. (Discard the bay leaf before serving).

Serve as a side dish.

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