Cuban black beans & rice /Congri / Moros y Cristianos / (How to get darker rice)

Arroz Moro Ingredients: 2 cups of rice 1 /2 bag black 3 tsp vegetable oil 1-2 bay leaves olive oil 1 /2 medium bell pepper diced 1 /2 med red pepper (diced ) 1 large onions 6 garlic cloves 1 tsp oregano, dried 1/2 tsp cumin 1 tbsp Sazon completa (Badia) or Sazonador (Goya) 1 tsp salt 1 tsp ground black pepper or to taste bacon or ham or neck bones or Spanish chorizo sausage diced 1 tsp brown sugar 1 tsp vinegar (optional) 1. Add beans to a pressure cooker 1 bay leaf, 1 -2 hammocks or 2 pieces of neck bones. Cook for 1 & 1/2 hours or 40 min in pressure cooker 2. When tender drain beans put beans in a bowl & save the broth. Set aside. CONGRI INGREDIENTS: 1. In the another pot cook your Sofrito: add 2 tbsp of oil to sauté 1 med onion diced , 1 red pepper & 1 green pepper & 4 cloves of garlic. Add 1 tsp oregano, 1/2 tsp cumin, 1 bayleaf, 1 tbsp Sazon completa, salt & pepper to taste. Add bacon or ham or chorizo sausage diced for flavor. Add rice, stir fry for 3 minutes to coat rice. 2. Add beans & 2-3 cups beans stock, 1 tsp vinegar, 1 tsp sugar 3. bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam. If rice is still hard add 1/4 c of bean broth