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Authentic Cuban Rice Recipe

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One Pot Cuban Style Rice (with Chicken and Sausage) Slimming Eats
One Pot Cuban Style Rice (with Chicken and Sausage) Slimming Eats from www.slimmingeats.com

Description

Cuban rice, also known as arroz congrí, is a staple in Cuban cuisine. It is a flavorful and hearty dish that combines rice and beans, and is often served as a side or main dish in Cuban meals. The rice is cooked with a mixture of spices, including cumin, oregano, and garlic, which gives it a unique and delicious flavor. This authentic Cuban rice recipe is easy to make and perfect for anyone looking to try Cuban cuisine.

Prep Time

Preparation time for this dish is around 15 minutes.

Cook Time

Cooking time for this dish is around 30 minutes.

Ingredients

  • 1 cup long-grain white rice
  • 1 can black beans, rinsed and drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Equipment

  • Large pot with lid
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method

  1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well and set aside.
  2. In a large pot, heat the olive oil over medium heat. Add the onions, bell peppers, and garlic, and sauté until the vegetables are soft and fragrant, about 5 minutes.
  3. Add the cumin, oregano, and salt, and stir to combine with the vegetables. Cook for 1 minute, stirring constantly.
  4. Add the rice to the pot and stir to coat with the vegetable and spice mixture. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted and fragrant.
  5. Add the black beans to the pot and stir to combine with the rice and vegetables.
  6. Add the chicken broth to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
  7. Simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove the pot from the heat and let it sit, covered, for 5 minutes.
  8. Fluff the rice with a fork and transfer it to a serving dish. Garnish with fresh cilantro and serve hot.

Notes

  • This recipe can be easily adapted to be vegetarian or vegan by using vegetable broth instead of chicken broth.
  • If you prefer a spicier rice, add a diced jalapeño pepper to the vegetable mixture.
  • You can also add diced tomatoes or tomato sauce to the pot for added flavor.
  • This rice can be served as a side dish or as a main dish with added protein such as chicken, pork, or shrimp.

Nutrition Info

Calories: 237kcal | Carbohydrates: 40g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 576mg | Potassium: 412mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1068IU | Vitamin C: 46mg | Calcium: 56mg | Iron: 3mg

Recipe Tips

  • Make sure to rinse the rice well before cooking to remove excess starch and prevent the rice from becoming sticky.
  • Use a tight-fitting lid to prevent the steam from escaping during cooking, which ensures that the rice cooks evenly and absorbs all of the liquid.
  • For added flavor, use homemade chicken broth instead of store-bought broth.
  • Leftover rice can be stored in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop.

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