Congrí rice

Congrí rice (or simply congrí ). It is a typical dish of Cuban gastronomy that uses mainly rice and red beans (unlike the Moors and Christians that uses black beans). Considered one of the main components of Cuban cuisine , although it is not unique in Latin America .


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  • 1 Definition
  • 2 Ingredients
  • 3 Preparation
  • 4 External link
  • 5 Sources


In Cuba , rice is considered a daily dish in almost every home. From the formation of the colony to the republic, this dish has gone through several states until it became a national identity. Among them are rice with chicken , rice with pork meat (pork), rice with fish or seafood (in addition to paella ), rice congrí and, the Moors and Christians. The latter being those that appear in the Cuban national identity, although there are recipes categorized as Cuban.

The congrí, that is to say the rice with red beans , whose name is assumed to have been incorporated from a decline and mixture of French and African, originating in slaves, first introduced in Santo Domingo (Hispaniola) and after 1516 in Cuba . This name refers to: cong , African word to designate beans; and curl like French for rice.

That of the Moors and Christians, is the simple allusion to the period of Arab or Mozarabic domination in Spain , that is to say, to the Moors (black or Arab) and the Christians (white and blond). For it is de facto that rice was introduced to Spain precisely by the Arabs after a stay in the Middle East of this grass from Asia .

In other countries of America and especially Latin , the congrí, as such for the red beans, has some variations due to the addition or change of ingredients, such as the case of the Panamanian Congrí that uses coconut oil


  • 2 pound rice
  • 1 pound red kidney bean
  • Chili1 u
  • Onion1 u
  • Garlic3 cloves
  • Salt1 teaspoon
  • 1 teaspoon sugar
  • Cumin¼ teaspoon
  • Oregano¼ teaspoon
  • ½ pound porktrim
  • Empella or similar ½ pound
  • Fat2 teaspoons
  • Water6 cups


Wash the beans and soak them in water with a pepper and a clove of garlic, crushed from the night before or at least a few hours before. Cook in the same water as the soak until softened. Separate the water from the beans and measure a liter of water or complete up to this measure). Fry the cutlery for greaves until the fat is released and in this the cumin and oregano ; as well as onion, chili and garlic, all well minced.

Add beans, bean water , salt, and sugar . When it starts to boil add the washed rice and leave it over medium heat, well covered until it softens. At the time of serving, fry the empella in small pieces in two tablespoons of fat until golden brown, add the crushed garlic until they are also slightly brown and pour it all over the congrí. Stir well with a fork.


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