Cuisine : Congri - traditional Cuban dish - How to prepare

 

Congrí is a traditional and iconic dish from Cuba, especially popular in the eastern part of the country, including Santiago de Cuba. It is a flavorful combination of rice and red beans cooked together, seasoned with garlic, onions, peppers, cumin, and bay leaf. Congrí is deeply rooted in Afro-Cuban culinary traditions and is a staple at family meals, celebrations, and national holidays.

Unlike simple rice-and-beans served separately, Congrí is cooked in one pot, allowing the rice to absorb the rich flavor and color of the beans, resulting in a hearty and aromatic dish.

Ingredients

Main Ingredients

2 cups white rice

1½ cups cooked red kidney beans (or canned, drained but with some liquid reserved)

2½ to 3 cups bean broth or water

2 tablespoons vegetable oil or lard

Seasoning Base (Sofrito)

1 medium onion, finely chopped

1 green bell pepper, finely chopped

4 cloves garlic, minced

Spices and Flavoring

1 teaspoon ground cumin

1 bay leaf

Salt to taste

Black pepper to taste

Optional Ingredients

Small piece of bacon or pork (traditional in some regions)

Oregano (a pinch)

How to Prepare Congrí

Step 1: Prepare the Sofrito

Heat the oil in a large pot over medium heat.

Add the chopped onion and green bell pepper. Sauté until soft and fragrant, about 3–4 minutes.

Add the minced garlic and cook for another 30 seconds, being careful not to burn it.

Step 2: Add Beans and Seasoning

Add the cooked red beans along with some of their cooking liquid.

Stir in cumin, bay leaf, salt, and black pepper.

If using bacon or pork, add it at this stage and allow it to release its flavor.

Step 3: Add Rice

Rinse the rice thoroughly and add it to the pot.

Stir well so the rice is evenly coated with the bean mixture and spices.

Step 4: Add Liquid and Cook

Pour in enough bean broth or water so the liquid level is about one inch above the rice.

Bring to a boil, then reduce heat to low.

Cover and let simmer for 18–20 minutes, or until the rice is fully cooked and the liquid absorbed.

Step 5: Rest and Fluff

Remove from heat and let the Congrí rest, covered, for 5 minutes.

Fluff gently with a fork before serving.

How Congrí Is Served

Congrí is commonly served with:

Roast pork (lechón asado)

Fried plantains (tostones or maduros)

Avocado slices

Salad or yuca with garlic sauce

It can also be enjoyed on its own as a complete and satisfying meal.