Cuban-Style Red Beans and Rice - Congri Traditional

“Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day.”

Ingredients Nutrition


  1. Cook bacon in a Dutch oven over medium heat until crsip.
  2. Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
  3. Add oil to pan.
  4. Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
  5. Add garlic; sauté 1 minute or just until garlic begins to brown.
  6. Add tomato paste; cook 1 minute, stirring constantly.
  7. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
  8. Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
  9. Cover, reduce heat and simmer 20 minutes or until rice is tender.
  10. Remove from heat; discard bay leaf.
  11. Stir in remaining can of broth and beans.
  12. Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
  13. Garnish with green onions, if desired or/and parsley, if desired.

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