Growing Chefs! Ontario Congris Cubano

Congris Cubano

Much like the diversity of cultures, languages and traditions in the Caribbean, there are countless and delicious variations of rice and beans. Congris, a staple in Cuban cuisine, are rice and beans mixed with sautéed aromatic vegetables and sometimes bits of park.
Serves 6 to 8
3 cups basmati rice2 cups red kidney beans1 cup bacon lardons3 cloves garlic, minced1 onion, diced1 green pepper, diced2 cups coconut milk Salt to taste Pepper to taste
Measuring spoonsMeasuring cupsMedium potLarge frying panMixing bowls of various sizesCutting boardChef's knifeRaspSpatulaWoodenTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Prepare the rice in a medium pot. For basmati rice, use 3 cups of rice to 4 ½ cups of water. Place into the pot and bring just to a boil, then cover and turn the heat down to a very low simmer for 20 minutes.

Mince the garlic very finely using a rasp or chef’s knife.

Cut the onion in half and peel off the outer skin. Place the flat side down on a cutting board and slice the knife horizontally from the top to the root, keeping the root intact. Then slice down vertically, still keeping the root intact. Finally, slice across the onion to form a fine dice.

Dice the green pepper into 2 – 3 centimeters pieces.

Get Cooking!

In a large frying pan, cook the bacon lardons until crispy. Remove the bacon from the pan, then add the onion, pepper and garlic. Cook until onions are translucent.

Turn the heat down to low, and add the cooked rice and beans and mix well. Add the coconut milk and cook until everything is just heated through.