Rice & pasta
Congrí Rice
Cuban rice cooked together with black beans and sofrito.
VegetarianVeganGluten-free
Ingredients
- 300 g white rice
- 200 g cooked black beans
- 150 g bean broth
- 500 g water
- 1 onion
- 1 green bell pepper
- 4 garlic cloves
- 50 g oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- Salt to taste
Step-by-step
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- Put the garlic, onion and bell pepper in the mixing bowl. Chop 4 sec/speed 5 and scrape down with the spatula.
- Add the oil and sauté 8 min/120°C/speed 1.
- Add the cumin, oregano, bay leaves, beans and their broth. Mix 10 sec/reverse/speed 2.
- Add the water and salt. Heat 5 min/100°C/speed 1.
- Add the rice and cook 18 min/100°C/reverse/spoon speed.
- Let rest 5 min with the lid on before serving, then fluff with a fork.
Tips
- Use the bean cooking broth to boost the color and flavor.
- For fluffier grains, rinse the rice before adding it.
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