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Cuban-Style Arroz Congrí

Kim Severson
  • 150 minutes
  • Serves 6 to 8

INGREDIENTS

1 cup

dried black beans

2 tbsp

olive oil

1

small onion, chopped into 1/2-inch pieces

1

small green pepper, chopped into 1/2-inch pieces

5

or 6 cloves garlic, roughly chopped

1 tsp

kosher salt

Freshly ground pepper

1 tbsp

fresh oregano, roughly chopped

1/4 tsp

dried dill

2

small bay leaves

1 tbsp

cider vinegar

1 tbsp

dry red wine, or vino seco

1 1/2 cups

long-grain rice, rinsed