Congris has always been my mom’s most requested dish to make for any party, whether family party’s or people she worked for. It’s a truly delicious and flavorful rice donning it’s brown color from the black beans that go into this recipe. Although my mom’s method is more traditional starting off with dry beans, my version tastes just as amazing and saves time in the kitchen, allowing you to get to this dish even sooner. Grab yourself a caldero and you’ll be good to go! I paired this congris with Rabo Encendido / Oxtails. Super delicious, winning combination. Enjoy!
Congris
Ingredients
- 5 slices of bacon
- 1 large white onion
- 1 large green pepper
- 2 aji cachuchas
- 1 whole head garlic, peeled
- 1 28 oz. can black beans
- 2 cups rice
- olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- 2 cups chicken stock
- 2 bay leaves
- 2 tsp salt
Prepare
- First, in a food processor, process the onion, green pepper, ajic cachuchas, and garlic until smooth.
- Render the bacon fat in the caldero / pan for about 6 minutes.
- Add the sofrito with the bacon and rendered oil. Mix and saute for 6 minutes.
- Add the rice, olive oil, garlic and onion powders, cumin, oregano, chicken stock, bay leaves, and salt. Stir to combine. Place the lid on top and cook for 25 minutes on medium heat.
- Stir all of the rice and serve with your meat of choice. Enjoy!