Cuban-Style Red Beans and Rice - Congri Traditional

READY IN: 50mins
Recipe by Manami

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.

Top Review by silly sally

Oh,man...this is GOOD! DiScharf, this sounded so good to me yesterday even though DH wanted pizza! I fixed it anyway, and ate beans all afternoon, and again this morning. They are excellent! The flavor of the cumin is not overpowering, and blends just perfect with the rest of the ingredients. Very easy and very good! Thanks for sharing.

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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