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Congrí Light (Cuban Black Beans and Rice)
20 min prep time
1 hr cook time
10servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Congrí Light (Cuban Black Beans and Rice)
This healthy and classic Cuban recipe is a great dish to bring to parties or add on as a side to make a complete meal.
20 min prep time
1 hr cook time
10servings
3/4 cup
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Step-By-Step Instructions:
- Into a stovetop pressure cooker, add rinsed beans and 3 cups water, and cover. Place pressure cooker on stove and set on high heat. Once the beans start boiling, lower heat to medium and cook beans until they are tender, about 45 minutes. Make sure beans submerged in water while they cook; add more water if needed.
- Once beans are tender, add rice, 1 cup water, salt and 1/2 Tsp. avocado oil. Stir well and add the remaining ingredients. Stir once more with spoon, and make sure to put a little hip into it.
- Make sure there is about 3/4 inch of water above the beans. Cover the mixture, and put heat on medium-low. Cook for 15 minutes, or until rice is tender. Once the congrí is done, fluff with a fork and serve. Enjoy!
Nutrition facts
10 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 160
-
Total Fat
2g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 190mg
-
Total Carbohydrate
29g
- Dietary Fiber 6g
- Total Sugars 2g
- Added Sugars 0g
- Protein 7g
- Potassium 540mg
- Phosphorous 0mg
Ingredients
black beans (dried, sorted and rinsed (1 1/2 cups))
10 oz
water (divided (use more if needed))
4 cup
uncooked brown rice
1/2 cup
sea salt
1 tsp
avocado oil (divided)
1 1/2 tsp
garlic powder
1 tsp
green pepper (finely chopped)
1 cup
red pepper (finely chopped)
1/2 cup
Spanish onion (finely chopped)
1 cup
garlic (finely chopped)
2 tbsp
dried oregano (dried)
1 1/2 tbsp
ground cumin
1 1/2 tsp
bay leaves (dried)
3
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