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Rice, black beans, herbs, and spices are blended together to create this iconic and classic one-pot Cuban side dish that is sure to impress with its flavors and simplicity.
What is Congri?
Hailing from the shorelines of Cuba 🇨🇺 today’s recipe – Congri – is a simple one-pot rice-and-beans dish that is simmered in a blend of herbs and spices. The end result is a savory, gluten free, clean-eating, high in fiber and protein as well as other nutrients, that makes a fantastic side dish that is typically served with yuca con mojo (soft-boiled cassava root coated in an oil-based mojo sauce) and a protein that is usually pork.
Congri -VS- Moros?🥘
In South Florida, most of the Cuban population here understand Congri and Moros to be the same dish, something that likely happened as a result of Cuban culture and history being passed down verbally. However, the dishes, though similar, vary in the type of beans used and their historical origins. Derubín Jacomé explains it as:
Congri is an Afro-Cuban dish that uses red beans (congó) and rice (riz) in combination with pork to create a Haitian Creole dish that gained popularity in eastern Cuba in the beginning of the 19th century. On the other hand, Moros is more aptly known in full as Moros y Cristianos as an ode to the history between the Moors (represented by the black beans) and the Christians (represented by the rice).
No matter what you choose to call it, this staple side dish is phenomenal in flavor and simplicity and it’s one you will find served at most Cuban homes and restaurants. So, without further ado, let me show you how to make this classic dish (with notes on how to make a vegan/vegetarian friendly version)!
Gather the following ingredients:
- Black Beans: I’m using the canned variety of unseasoned black beans including the liquid which is what gives the rice it’s dark color. If using dry beans, use about 3/4 cups of dry beans and allow them to soak overnight or pressure cook them in the appropriate amount of liquid until softened.
- Broth or Water: I’m using some beef bone broth for a more robust flavor but you can also use chicken or vegetable broth or stock or even plain water if preferred.
- Rice: I’m using brown rice but for a drier/more traditional dish, opt to use a brown parboiled rice which stands up better to being cooked and still retaining it’s individual grains (aka it doesn’t get as mushy as regular brown rice).
- Bell Pepper: I’m using half of a large green bell pepper but you can use and color of bell pepper you prefer.
- Onion: You can use a white or yellow onion for this recipe.
- Garlic: Whole fresh grains of garlic works best but you can also use the dehydrated kind if you prefer.
- Carrots: Not a traditional ingredient but a great hidden veggie that adds just a touch of sweetness that rounds out the whole dish.
- Bacon: Pieces of thick cut bacon are the base of our recipe and it adds amazing flavor, richness and seasoning to the dish.
- Butter: A small pat of butter is added as a finish to the dish to amplify the flavors and round out the richness. Honestly this ingredient is optional so if preferred or if you’d like to ensure this dish is dairy-free, you can omit it.
- Spices: The blend of spices in this dish are the key to creating the distinctive flavor profile of our dish. We’ll be using:
- Bay Leaves.
- Ground Black Pepper.
- Ground White pepper.
- Ground Cumin.
- Dried Oregano.
To Make This Recipe Vegan/Vegetarian friendly…
- Omit the bacon and use 2-3 tbsp of neutral oil (like an extra light olive oil) in place of the rendered bacon fat.
- Use vegetable stock or water.
- Omit the pat of butter or replace it with a vegan-friendly alternative.
- If preferred, you can add in a couple drops of liquid smoke to finish the dish to add an extra depth of flavor.
Make Congri/Moros in 5 Easy Steps!
Step 1: To a large heavy-bottomed pot, add your bacon and cook until the fat has rendered and the bacon bits are crispy. Remove the crispy bacon and set it aside, but leave the rendered fat in the pot.
Step 2: To the rendered bacon fat, add in the onion and bell pepper, sauté for a minute before adding the carrots and garlic and cooking for an additional minute.
Step 3: Add in your rice and toss to coat all the grains in the aromatics and oil.
Step 4: Add in your black beans (and liquid), all spices (oregano, peppers, cumin and bay leaves), along with the stock/broth/water.
Bring to a rolling boil and then cover your pot and let it simmer on low until the rice is fully cooked through and the liquid has all been absorbed. Once it’s done. Remove your pot from the heat and let it rest, still covered, for an additional 10 minutes.
Step 5: Uncover your pot and fluff your rice. Then, add in your crispy bacon bits and a pat of butter and fold it all together. Taste test your dish and adjust your salt to suit your preference.
That’s it! We’re done! See how simple?
Wait! My rice is cooked but it’s too wet! Help!!
Don’t panic! If your rice is fully cooked but there is some liquid left or it’s too wet, simply spread it out onto a baking tray and bake at 300F (conventional oven) to 350F (convection oven) for 15-20 minutes, being sure to gently turn your rice every 5-10 minutes to encourage the liquid to evaporate and your rice to “dry” out. Once it’s at your desired consistency and “dryness” remove the tray from the oven and allow it to cool before serving.
Garnish your congri/moros with cilantro or parsley for an extra pop of brightness/freshness and serve your congri/moros with any sides of your choosing such as boiled or fried ground provisions (such as yuca/cassava), and a protein such as Mojo Pork or even a simple Air-Fried Crispy-Skinned Chicken Thigh (pictured above).
The best part about this dish is that it tastes amazing the next day. The flavors really meld and blend together fully after being allowed to rest so this is something that actually benefits from being made in advance!
Did you try this recipe? What did you think of it? Let us know by leaving a comment and rating below or by connecting with us (@kitrusycleaneat and #kitrusy) and don’t forget to show off your pics and tag us so we can celebrate your delectable creations together! 
Cuban Congri (aka Moros)
Ingredients
- 4-5 slices thick cut bacon cut into small bits
- ½ large green bell pepper minced
- ½ med onion minced
- 3 cloves garlic minced
- 1 large carrot minced
- 1 cup brown rice uncooked (or brown parboil rice)
- 1 can black beans 15 oz (do not discard liquid)
- 1¼ cup beef (bone) broth or chicken or vegetable broth (or water if preferred)
- ½ tsp ground cumin
- ½ tsp Dried Oregano
- ½ tsp ground black pepper
- ¼ tsp white pepper
- 2-3 bay leaves
- 1 tbsp salted butter
- Himalayan salt to taste
Instructions
- Render Bacon (8-10 minutes): In a heavy bottom pot or Dutch oven, fry the bacon on med heat until the bacon bits are crispy and the fat has rendered. Remove the crispy bacon bits and set aside and leave the rendered fat in the pot.
- Sauté Veggies (4-5 minutes): With the heat on med, add the minced onion and bell pepper to the rendered bacon fat and sauté for 2 minutes. Then, add in the minced garlic and carrots and sauté for another 2 minutes.
- Add Rice, Beans and Seasoning (2-3 minutes): Add the uncooked brown rice and toss to coat in the oil and veggies. Let your rice cook for 1 minute before adding in the can of unseasoned black beans (including the liquid), cumin, oregano, bay leaves, black and white peppers and finally the broth. Mix everything together and bring the pot to a rolling boil.
- Simmer Until the Rice is Cooked (40 minutes): The moment your pot boils, reduce the heat to a low simmer, and cover your pot and allow it to cook for 30 minutes or until the rice is fully cooked through. Turn off the heat and allow your pot to sit for 10 minutes undisturbed.
- Finish and Adjust Seasoning (1 minute): Uncover your pot and gently fluff your rice and scrape the bottom. Add in the butter, and bacon bits we set aside earlier. Test taste and adjust salt to your preference.
- Serve and Store: Enjoy your congri/moros with any protein of your choice. This dish does well when allowed to sit so that the flavors can mingle and meld together. Leftovers tend to taste amazing. To store, bring the leftovers to room temperature before putting into an airtight container and storing in the fridge for up to 4-5 days.
Notes
-
To Make This Recipe Vegan/Vegetarian:
- Omit the bacon and use 2-3 tbsp of neutral oil (like an extra light olive oil) in place of the rendered bacon fat.
- Use vegetable stock or water.
- Omit the pat of butter or replace it with a vegan-friendly alternative.
- If preferred, you can add in a couple drops of liquid smoke to finish the dish to add an extra depth of flavor.
- Make prep easier: Use a mini food processor to mince the bell pepper and onion, then once they're cooking, mince the garlic and carrots together in the processor
- Taste your finished dish before adding salt: Depending on the ingredients used, the salt level may be just enough without needing to add any additional salt.
- Too wet? If after the rice is cooked, your congri is too wet, spread it onto a baking tray and bake at 300F for a conventional oven or 350F for a convection oven for 15-20 minutes (or as long as is needed to evaporate the excess liquid), being sure to turn and redistribute the rice every 5-10 minutes to help the evaporation.
- For the best results, make this meal the day before as this is one of those dishes that taste amazing the next day!
