How to make Arroz Congri or Moros y Cristianos

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Heat a caldero on medium-high heat (7 on a scale of 0 to 10).

Add 2 tablespoons of canola oil to the caldero.

Add the diced onion, bell pepper, garlic, and sofrito to the oil; cook until tender.

Add the bay leaf to the mixture.

Stir in the black beans with their liquid and mix well.

Add the cumin, oregano, and black pepper; let it come to a boil.

Once boiling, add 2 cups of long grain rice and stir.

Add 1.5 cups of water, ensuring to lift any bits from the bottom.

Taste the mixture for salt and add about 0.5 to 1 teaspoon of salt to taste.

Let it boil until most of the water has evaporated, about 5 to 7 minutes.

Lower the flame to medium-low (2.5 on the stove) and cover the caldero.

Let it sit covered for 20 minutes.

After 20 minutes, check the rice and ensure it is done; remove the bay leaf before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary