Receta Del Arroz Congrí Cubano Recipes

RECETA DEL ARROZ CONGRí CUBANO

Steps:

• Lava bien los frijoles y cocínalos hasta que estén blandos, pero no demasiado para que no se desbaraten, en 3 tazas de agua (la misma taza de medida del arroz). Añádele la hoja de laurel y la ½ cucharadita de orégano. El tiempo de cocción depende de cada olla.
• Luego de que estén blandos, quita la tapa para que se vaya enfriando un poco y reserva.
• Lava bien y escurre las 2 tazas de arroz. Reserva.
• En una sartén sofríe durante 5 minutos en el aceite caliente (3 o 4 cucharadas) el resto de los ingredientes: los ajos machacados, la cebolla picada en cubitos pequeños, el pimiento, comino, tocino, chorizo y los chicharrones.
• Agrega a este sofrito el arroz que ya está lavado y mezcla bien para que se integre con el resto.
• Vierte todo lo que sofreíste en la olla arrocera, incorpora los frijoles con todo el caldo y añade sal al gusto, revuelve bien y pon a cocinar.

CUBAN-STYLE ARROZ CONGRí

Steps:

• Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
• Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
• Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
• Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
• Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.