Cuban Style Red Beans And Rice Congri Traditional
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.
Steps
Cook bacon in a dutch oven over medium heat until crsip.
Remove bacon from pan , reserving 1 tablespoon drippings in pan , crumble bacon , and set aside on paper towel to drain.
Add oil to pan.
Add onion and bell pepper.
Saut over medium-high heat 4 minutes or until onion is tender.
Add garlic.
Saut 1 minute or just until garlic begins to brown.
Add tomato paste.
Cook 1 minute , stirring constantly.
Add rice , oregano , cumin , salt , and black pepper.
Cook 2 minutes , stirring constantly.
Place reserved bacon and bay leaf in pan.
Stir in 6 cans of broth and bring to a boil.
Cover , reduce heat and simmer 20 minutes or until rice is tender.
Remove from heat.
Discard bay leaf.
Stir in remaining can of broth and beans.
Cook 5 minutes over low heat or until heated through , stirring frquently , but carefully.
Garnish with green onions , if desired or / and parsley , if desired.
Ingredients
bacon, olive oil, onions, green bell peppers, garlic cloves, tomato paste, long-grain rice, dried oregano, cumin, salt, fresh ground black pepper, bay leaf, low sodium chicken broth, red beans, green onion, parsley