congri

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This dish is a Cuban dish adopted by many . It is easy to make very flavorful. You can make it with long grain rice like the original version, or also use jasmine rice which will make it even more aromatic; just use one cup of water per cup of rice. You could also use canned beans to make it even easier. I hope you can give this version a try with loved ones ;)

serves 6-8

kosher style | gluten free

INGREDIENTS

INSTRUCTIONS

4 CUPS MEDIUM GRAIN RICE

2 CUPS COOKED BLACK BEANS

3 CUPS WATER (FROM

BOILING THE BEANS)

2 SLICES DICED TURKEY BACON

1/3 CUP DICED CUBANELLE PEPPER

1/3 CUP DICED RED BELL PEPPER

2/3 CUP DICED RED ONION

2 TBLSP. WHITE VINEGAR

2 TBLSP. BROWNING SAUCE OR

GRAVY MASTER

2-3 PIECES BAY LEAF

2 CLOVES MINCED GARLIC

2 TBLSP. DRIED OREGANO

3 TSP. PINK HIMALAYAN SALT

3 TBLSP. GRAPESEED OIL

NOTE : IF YOU PREFER TO USE LONG GRAIN RICE THEN USE 4 CUPS OF RICE AND 4 CUPS OF THE WATER .

1. CUT AND PREPARE THE INGREDIENTS . WASH RICE AND DRAIN .

2. IN A POT AT MEDIUM HEAT , PLACE THE GRAPESEED OIL . THEN ADD THE TURKEY BACON AND STIR FRY FOR 2-3 MINUTES.

3. THEN ADD THE ONIONS, PEPPERS AND GARLIC. STIR FRY FOR 2-3 MINUTES.

4. ADD THE BEANS AND MIX UNTIL COMBINED .

5. ADD THE RICE, VINEGAR, BROWNING SAUCE AND OREGANO. MIX UNTIL COMBINED.

6. ADD THE WATER FROM THE BEANS, SALT AND BAY LEAFS. MIX UNTIL COMBINED. COVER AND COOK UNTIL THE WATER IS ABSORBED (15-20 MIN ).

7. ONCE THE WATER HAS EVAPORATED. TAKE A BIG METAL SPOON AND START TURNING THE RICE UPSIDE DOWN BY SECTIONS .

8. ONCE ALL THE PARTS ARE UPSIDE DOWN , GATHER ALL THE RICE TOWARDS THE MIDDLE OF THE POT IN A "MOUNTAIN SHAPE" . COVER AGAIN AND TURN THE HEAT TO LOW . COOK FOR AN ADDITIONAL 15 MINUTES.

9. AFTER THE STEAM FINISHES COOKING THE RICE , FLUFF WITH A FORK TO LOOSEN THE GRAINS. SERVE AND ENJOY ;)