Cuban Congrí

Name: Cuban Congrí
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: Caribbean
Ingredients: 6 slices (170 g) bacon slices; 1 large (225 g) red bell pepper, large, diced; 1 large (225 g) yellow onion, large, diced; 4 cloves (15 g) garlic cloves, minced; 1½ cups (285 g) white long-grain rice, uncooked; 2 cans (15 oz each) (820 g (drained weight)) red beans, canned, drained and rinsed; 3 cups (720 ml) low-sodium chicken broth; 1½ teaspoons (3 g) ground cumin; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; fresh cilantro, chopped, for garnish (optional); limes, cut into wedges, for serving (optional)

From the MyKitchenBank Kitchen

A traditional Cuban one-pot dish of rice and red beans, cooked together with bacon, peppers, and cumin until the rice is tender and fluffy. This classic side dish is simple, flavorful, and pairs perfectly with roasted meats or seafood.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 4 to 6 servings (about 8 cups)

Save to My Kitchen Jump to recipe

Steps

Before you start

Gather and measure all ingredients (mise en place) before you start cooking
Finely chop the bell pepper and onion; mince the garlic
Drain the canned beans in a colander and rinse them lightly
Have a tight-fitting lid ready for your skillet

1
Cook the bacon
- In a large 3-quart (3 L) skillet or pot, arrange the bacon slices flat on the bottom.
- Cook over medium-high heat for 8–10 minutes, turning halfway through, until the edges are crispy and brown.
- The bacon should be fully cooked but not burnt.
- Transfer the cooked bacon to a paper towel-lined plate to cool completely.
+ Show details− Hide details
Ready when: Bacon is crispy and brown around the edges
Tip: If your bacon slices are very thick or unevenly sized, arrange them so the thicker pieces are positioned over the hotter parts of the pan for even cooking.
2
Sauté bell pepper, onion, and garlic
- Once the bacon has cooled, carefully chop it into bite-sized pieces and set aside.
- Pour off most of the rendered bacon fat from the skillet, leaving about 2 tablespoons (you can reserve extra fat for another use).
- Return the skillet to medium heat.
- Add the diced bell pepper, diced onion, and minced garlic.
- Stir occasionally and cook for 5 minutes until the vegetables are soft and the garlic is fragrant.
+ Show details− Hide details
Ready when: Vegetables are soft and translucent; garlic is fragrant and lightly golden
3
Toast the rice
- Add the uncooked rice to the skillet and stir constantly with a wooden spoon for 2 minutes.
- You'll hear a gentle clicking sound as the rice grains become light golden—this toasting step is key to developing flavor and preventing mushy rice.
- The rice should smell nutty and warm.
+ Show details− Hide details
Ready when: Rice grains are light golden and smell nutty
Tip: Toasting the rice is essential for authentic congrí; it helps prevent mushy rice and adds subtle complexity to the finished dish.
4
Add broth, beans, and seasonings
- Carefully pour the chicken broth into the skillet (it will steam).
- Add the drained red beans and the chopped bacon back into the skillet.
- Sprinkle in the cumin, salt, and black pepper.
- Stir gently to combine everything evenly, making sure to scrape up any browned bits from the bottom of the pan.
- Taste the mixture and adjust the salt, pepper, or cumin as desired.
+ Show details− Hide details
Ready when: All ingredients are well combined; the mixture begins to simmer
5
Simmer until rice is tender
- Increase the heat to medium-high and bring the mixture to a rolling boil, which should take 2–3 minutes.
- Once boiling vigorously, immediately reduce the heat to low.
- Place a tight-fitting lid on the skillet and simmer undisturbed for 20 minutes.
- Do not stir or lift the lid during this time—the rice needs to absorb the liquid evenly, and the closed environment helps form a slight crust (socarrat) on the bottom.
- After 20 minutes, all liquid should be absorbed and the rice should be tender with distinct, separate grains.
+ Show details− Hide details
Ready when: All liquid is absorbed; rice is tender with grains that are separate and not mushy
Tip: Resisting the urge to stir is important—it allows the socarrat (crispy bottom layer) to form, adding texture and depth of flavor.
6
Rest and fluff
- Remove the skillet from the heat and let it sit, still covered, for 5 minutes.
- This resting time allows any residual steam to completely soften the rice and distribute moisture evenly.
- Uncover and gently fluff the rice with a fork, breaking up any clumps.
- Taste once more and adjust seasonings if needed.
- Transfer to a serving dish or serve directly from the skillet.
- Garnish with fresh cilantro and serve with lime wedges on the side for guests to squeeze over their portions.
+ Show details− Hide details
Ready when: Rice is fluffy and fully tender; each grain is distinct
Tip: Don't skip the resting step—it's crucial for achieving the right texture and ensures the rice is perfectly cooked throughout.

Good to know

Tips

Toasting the dry rice for 2 minutes is crucial—it prevents the rice from becoming mushy and adds a subtle nutty flavor that defines authentic congrí.
Avoid stirring while simmering to help develop the slightly crispy bottom layer (socarrat) that adds texture and depth to the finished dish.
Taste the seasoning after adding spices and adjust the salt and cumin to your preference—the flavor should be savory and aromatic.
Serve with fresh lime wedges and chopped cilantro for brightness; a squeeze of lime juice before eating makes a significant difference.

Make ahead

The vegetables can be diced and stored in an airtight container in the refrigerator up to 1 day ahead. The entire dish can be made up to 2 days in advance and reheated gently on the stovetop over medium heat with a splash of broth, stirring occasionally.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: 4–5 days in an airtight container. Freezer: up to 3 months in a freezer-safe container; texture may soften slightly upon thawing. Reheat on the stovetop over medium heat with a splash of broth, stirring occasionally, or loosely cover in the microwave and heat in 1-minute intervals, stirring between each.

Substitutions

bacon slices → Pancetta or Spanish chorizo. Use the same quantity; pancetta provides a subtler flavor while chorizo adds smokiness and spice.
red beans, canned → Black beans or pinto beans. Same cooking time and quantity; each creates a different visual and flavor profile.
low-sodium chicken broth → Vegetable broth. Use for a vegetarian version; omit the bacon or use a plant-based bacon alternative.
white long-grain rice, uncooked → Brown rice. Increase broth to 3.5 cups and simmer for 30–35 minutes instead of 20; brown rice is nuttier and chewier.