Cuban congrí rice recipe

In this recipe recipe.net you will learn to cook the typical rice with Cuban colored beans, called Congrí rice. It is a really exquisite dish, with which you will surprise all your guests and stay as the perfect host. Although each region has its particular recipe of this well -known dish, here we show you a simple, tasty and fast way to do so. Take note of the steps and put down to work! Author of the image: Olga Naranjo

Ingredients to make Cuban congrí rice:

1. If you want you can gratin at the end. The rice in Cuba is always loose because it is cooked with the same amount of liquid and is thrown into the water or boiling broth, and then cooked over a minimum heat for 20 minutes in a thick bottom pot that covers perfectly well.

2. We fry the chops and in the fat that release the onion, pepper and garlic. Meanwhile, we chop the meat in pieces. We put the broth to heat, add the bay leaf, sauce and meat. We throw 2 buckets of drained beans. As soon as the broth boils, we will throw the rice (two vessels of broth = two rice). We lower the heat to a minimum, cover, and under no circumstances we uncover before 20 minutes.

3. In the end, we stir with a fork, adding some fat to fry the chop. Others place bacon strips on the rice and put it to gratin, or fry some rajas and pour part of the fat on it. If the grain had not opened, leave 5 minutes semi -lounge to the minimum.

4. The rice used in Cuba is the long grain, as it describes better. Cuban congrí rice accompanied by fried cassava or Cuban -style croquettes.