Cristy 10 min. 25 min.

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Congri Oriental (Red Beans and Rice)

Congri Oriental (Red Beans and Rice)

This is one of my favorite recipes. It's a one dish meal, goes great with a little salad and you're good to go!

Don't be mislead by the name of this dish. It is not an Oriental/Asian dish. It simply depicts from where the recipe was derived, 'oriental' or Oriente refers to the eastern province of Oriente,Cuba, at least in the pre-Castro era. I'm not sure if province names have changed since then. This area is toward the southern most tip of Cuba. My Dad's from this province, from Veguita a small town between the better known Manzanillo and Santiago de Cuba cities. For "Veguiteros", Congri Oriental is red beans and rice.

Traditionally, dry beans are used for this and pretty much all other bean recipes. The best way to cook them is using a pressure cooker. However, I'm terrified of pressure cookers. I've seen them explode, I've seen the burns, I've seen the mess...NO THANK YOU! Cue the canned beans! Using canned beans cuts approximately 20 minutes cooking time. That's a plus in my book and flavor is not sacrificed at all.

If you've read my other rice recipes you'll see I use a very "professional" term/phrase to describe when the rice is ready to be covered and transferred to the oven. The term/phrase is when "little volcanoes" form. It's a pretty accurate description. I promise you will see holes opening up as the liquid reduces. It's truly a site to see! I failed to take a photo of it while making this rice but I'm including a photo of it taken while making good ol' white rice.

So, that's enough chatter! Get to it! I promise this recipe is seriously good!

Ingredients

  • 2 tablespoons olive oil
  • 2 cups uncooked white rice (rinsed if desired, I do.)
  • 2 medium spanish chorizos, thinly sliced at an angle
  • 1 medium green bell pepper, diced
  • 1 medium red pepper, diced
  • 1 medium yellow onion, diced
  • 1 bay leaf
  • 1 15oz. can red kidney beans, drained
  • 1/4 teaspoon thyme
  • 2 teaspoons salt, adjust to taste
  • 3 garlic cloves, minced
  • Pinch of black pepper
  • 1 packet Sazon Goya with culantro and achiote
  • 6-8 slices bacon, diced
  • 2 1/2 cups water

Instructions

  1. Preheat oven to 350F.
  2. Heat oil in dutch oven on medium heat.
  3. Saute bacon and chorizo until bacon is cooked.
  4. Add garlic, onions and peppers stir about 1 to 2 minutes.
  5. Stir in drained beans.
  6. Add Sazon, bay leaf, thyme, salt and black pepper, stir another 1 to 2 minutes.
  7. Add uncooked rice and stir well.
  8. Add the water and stir.
  9. Allow liquid to reduce until "little volcanoes" begin to form. Do not let it completely dry out.
  10. Cover and place in preheated oven for 20 minutes.
  11. Let stand 3 minutes before uncovering.
  12. Uncover, pour a little bit of olive oil and give it a good stir.

Notes

*Disclaimer: The ingredients pictured above are those I had on hand. I am not endorsing any particular brand or store and do not receive any compensation from either.

https://cristysseriouseats.com/congri-oriental-red-beans-and-rice/