Monday, 22 December 2008

arroz congrí: cuban tomato & black bean rice

This Cuban rice recipe was great.

Jonas made it (because rice is my kryptonite) and we served it as a side at a BBQ and stretched out to make ten portions that we ate on the day and over the next few days.

It even made it’s own salad with some cubed avocado and a sprinkling of lime juice and fresh coriander, plus it's really good served with Creole-Spiced Chicken.

This is the last of my 2008 food challenges covering Caribbean cuisine and realistically it’s probably the last food challenge of the year as I don’t think I’ll be to complete anymore in time.

Arroz Congrí (Cuban Tomato & Black Bean Rice)

Based on a recipe by Nancy Sanchez. Serves 6-8 as a buffet dish.

5 cups long grain rice
880g canned black beans
1 litre vegetable stock
1 cup tomato passata
2 small onions, chopped finely
3 garlic cloves, crushed
Vegetable oil, for frying
Salt and pepper, to taste
1. Fry the onion and garlic in the vegetable oil till transparent.
2. Add tomato passata. Stir to combine
3. Add vegetable stock, beans and rice. Season.
4. Cook, covered, for twenty minutes or until the rice and beans are ready and the liquid has absorbed.


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