Cuban Congris

Welcome to the Redneck Cuban Kitchen, where we’ll be cooking a fantastic recipe for delicious and consistent Cuban style Arroz Congris or Moros y Cristianos to go along with the Cuban pork we did last week. Whether you call it Congris or Moros y Cristianos (or simply Moros, Moro, congri, or Arroz Moro), this is a very popular Cuban dish served virtually everywhere Cuban food is available. Here is my recipe for making Cuban style Arroz Congris, Moros Y Cristianos, and other one-pot rice meals in the OVEN!

As popular as Cuban congris is, it is not a Cuban dish many inexperienced cooks look forward to making. That is because congris is one of those dishes that is either a hit or a miss, but you won’t know until it’s done. Many things can go wrong when you try or make a Cuban congris. The rice can get sticky from too much liquids, the beans can fall apart from overcooking, and it can stick to the bottom of the pot, among other things. This recipe, one that I do not claim since it is something I learned while working at a commercial kitchen, will do away with the inconsistencies and the question marks surrounding arroz congris or moro.

• 1x Oven-safe Deep Saucepan or Casserole Dish “with lid!”
• 3x Cups of Rice
• 2x Cans of Black Beans (The ones for Aldi are the best!)
• 3x Cups of Vegetable or Chicken Stock
• ¼ Cup of Olive Oil
• 2x Bay Leaves
• 1 Pack of Sazon Goya with Azafran (1/2 teaspoon of smoked paprika will do as well!)
• 1x tsp of Cumin
• 1x tsp of Black Pepper
• 1x tsp of Oregano (or Italian Seasoning)
• 1x tsp of Salt

*NOTE: 1x tsp of Salt may be low for some people! Just keep that in mind! Also, some people prefer to use 3 cans, rather than 2 cans of beans

• Deposit your rice and seasonings into your saucepan and mix until the dry seasonings are dissolved.
• Add the oil to the seasoned rice and mix thoroughly until every grain of rice is coated.
• Drain your cans of black beans into a measuring cup and add the dry beans to the pot with the rice.
• Add enough vegetable or chicken stock to the liquid from the beans to make 3 cups of liquid.
• Add the two bay leaves and the liquid and stir until mixed.
• Cover the saucepan with a piece of aluminum foil or parchment paper before putting the lid in place, making sure there is a good seal.
• Place the saucepan in the center of a preheated 375-degree oven for 70 minutes.
• When the time has expired, check if the rice is tender. If it is still firm, put the lid back on and give it another five minutes in the oven. I have done this recipe hundreds of times, and it has never failed me, but I understand that there can be oven temperature inconsistencies.
• If the rice is tender, use a large fork to gently fold the rice and the beans until you get a balanced mix.

* Don’t forget to take out the two bay leaves!

If you are a master at making congris, great! However, if in the past, your congris was a kind of hit and miss, I encourage you to try this recipe. You can time it with anything else you are doing in the oven like the Cuban flan we did earlier. If there is one thing I can guarantee you, the result will be consistent, and you will no longer worry about how your moro rice will come out! Thank you for stopping by the Cuban Redneck kitchen, and I look forward to having you as a subscriber on YouTube –  https://www.youtube.com/c/TheCubanRedneckDIYChannel