Cómo hacer ARROZ CONGRÍ Cubano (Receta Auténtica y Desgranado

Entendido, cambiamos a frijoles rojos (colorados). En Cuba, a esta variante con frijoles colorados se le suele llamar propiamente Congrí (típico de la zona oriental), mientras que al de frijoles negros se le dice Moros y Cristianos. Aquí tienes la receta corregida en inglés con 1 libra de frijoles rojos y la salsa de tomate, lista para copiar y pegar: Authentic Cuban Congri (Red Beans & Rice) Ingredients:🇨🇺 2 cups Long-grain white rice 1 lb Dried Red Kidney beans (soaked overnight and cooked until soft) OR 2 cans (15 oz) of red kidney beans (do not drain the liquid) 5 cups Bean liquid (reserve the water from boiling the beans; add water if necessary to reach 5 cups) 2 tbsp Olive oil or lard 1 large Onion, finely chopped 1 Green bell pepper, finely chopped 6 cloves Garlic, minced ½ cup Tomato sauce 1 tsp Ground cumin 1 tsp Dried oregano 1 Bay leaf 1 tbsp White vinegar or cooking wine (Vino Seco) Salt and black pepper to taste (Optional) Bacon, chorizo, or pork belly chunks for extra flavor Instructions: Prepare the Beans: If using dried beans, boil the 1 lb of red beans until tender but not falling apart. Save the red cooking liquid—this is crucial for coloring the rice. You will need about 5 cups of liquid total. Make the Sofrito: In a large heavy-bottomed pot (or "caldero"), heat the oil over medium heat. Add the onion, green pepper, and garlic (and meat if using). Sauté for about 5–7 minutes until the onions are translucent and fragrant. Add the Tomato Sauce & Spices: Stir in the tomato sauce, cumin, oregano, and the bay leaf. Cook for 2 more minutes, stirring constantly to let the flavors meld together. Combine Rice & Liquid: Add the washed rice to the pot and stir to coat it with the reddish sofrito mixture. Pour in the beans and the reserved red bean liquid. Add the vinegar, salt, and pepper. Stir well. Simmer: Bring the liquid to a boil. Once boiling, reduce the heat to medium-low. Let it simmer uncovered until most of the liquid has evaporated and you can see small holes forming on the surface of the rice. Steam: Cover the pot with a tight-fitting lid and reduce the heat to the lowest setting (low). Cook for 20–25 minutes. Do not uncover during this time. Fluff & Serve: Remove from heat and let it sit covered for 5 more minutes. Remove the bay leaf, fluff the rice with a fork, and serve hot.#ArrozCongri #ArrozMoro #ComidaCubana #VicenteYLauraVlogs #RecetasCubanas #CocinaCriolla #ArrozConGris #GourmetEnCasa #RecetasTradicionales #CubaKitchen