Cuban Congri (aka Moros)

An overhead close up image of a plate of congri/moros next to a crispy skinned chicken thigh

4 from 6 votes

Cuban Congri (aka Moros)

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Entree, Lunch, Main Course

Cuisine: Cuban

Servings:

Calories: 463kcal

Author: Kitrusy

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!

Nutrition