Growing up, congri oriental was on a regular weeknight dinner rotation. My dad was a Cuban chef and this is his recipe that was passed down to me. I have been eating this dish for nearly forty years and this recipe is perfect every single time. This red beans and rice dish is a staple in Cuban cuisine and it is a common side dish.

Why you'll love this Cuban rice dish

Rich Flavor: The combination of savory beans, fluffy rice, and aromatic spices like garlic, cumin, and oregano creates a deeply satisfying and comforting dish.
Versatility: This rice dish can be served as a side dish or a main meal. It pairs perfectly with grilled meats, seafood, or vegetables, making it a versatile dish for any occasion.
Hearty and Filling: This rice and bean dish is hearty and packed with fiber and protein, making it a nourishing and filling meal that's both satisfying and healthy.
Budget-Friendly: With simple, affordable ingredients like rice, red kidney beans, and spices, Cuban Congrí is easy on the wallet while delivering big on flavor.
Cultural Appeal: Red beans and rice is a beloved traditional dish that brings a taste of authentic Cuban cuisine to the table, making it perfect for food lovers looking to explore new cultures through food.
Easy to Make: this bean and rice dish is simple to prepare and doesn’t require fancy techniques, making it accessible to both beginners and experienced cooks.
Customizable: With variations like adding bacon, pork, or different types of beans, Congrí oriental can be easily customized to suit individual tastes, dietary needs, or available ingredients.

Ingredients needed for this Cuban red beans and rice

Red Kidney Beans
Long Grain Rice
Green Bell Pepper
Red Bell Pepper
Yellow Onions
Garlic
Dried Oregano
Smoked Paprika
Cumin
Salt
White Cooking Wine
Tocino/Pork Belly
Ham Hocks
Bay Leaves

Instructions for this Congri Oriental

Place the beans, water, smoked ham hocks, bay leaves to an instant pot and set to high pressure for 30 minutes for the beans to soften.

While the beans are cooking, make your sofrito. To a large caldero, add your chopped tocino and cook until crispy. Remove the cooked tocino and set aside. To the caldero with the rendered pork belly fat, add your white cooking wine, bell peppers, onions and garlic. Cook this over medium heat for 7-8 min until your onions are translucent.

Once the beans have cooked, allow the pressure cooker to do a quick release. Drain the beans, be sure to reserve the bean broth from the instant pot. Once it comes to room temperature, shred the meat from the smoked ham hock for later use and set aside.
Clean your long grain white rice by rinsing with water until the water runs clear.
To your caldero with the sofrito, add your rice, shredded smoked ham hock meat, cumin, smoked paprika, oregano, cooked tocino and cooked red beans. Gently stir.

Then add 2 cups of the reserved bean broth, 1 bay leaf and salt. Place over high heat once the liquid begins to boil, drop the heat to low. Then cover and allow to cook for 20 minutes untouched.
Uncover it, fluff up the rice and continue cooking with the lid on for 10 min over low heat or until rice is fully cooked through.

What to serve for with this Cuban side dish

This beans and rice dish is traditionally paired with a variety of proteins:

Variations and substitutions for this Cuban congri oriental recipe

Cuban Congrí oriental, a flavorful combination of rice and red beans, can be adapted with various ingredients to suit your preferences or dietary needs. Here are some common variations and substitutions:

Meat Additions:

Bacon: If you can't find tocino or porkbelly, use bacon instead.
Pork Shanks: Can't find ham hocks? Use pork shanks instead for the same smokey flavor.
Chorizo: For an extra kick of flavor, add sliced spanish chorizo. This will give a rich, smoky flavor to the dish.
Vegetarian: To make it fully vegetarian, omit any meat additions and stick to the basics of beans, rice, and spices.

Other Substitutions:

Brown Rice: For a healthier version, use brown rice instead of white rice. Keep in mind that brown rice takes longer to cook, so adjust cooking time and liquid accordingly.
Cilantro: While not traditional, adding fresh cilantro at the end gives the dish a burst of fresh flavor.
Black Beans: Can't find red beans, opt instead for black beans and make traditional congri

Storage for this beans and rice recipe

To store Cuban congri, follow these steps:

Cool completely: Allow the congri to cool completely before storing. This will help to prevent it from becoming soggy and will also make it easier to store and reheat.
Transfer to an airtight container: Once the congri is cool, transfer it to an airtight container. This will help to prevent air and moisture from getting in and spoiling the congri.
Refrigerate: Store the congri in the refrigerator for up to 3-4 days.
Reheat: To reheat the congri, simply remove it from the refrigerator and warm it up in a microwave or on the stovetop.

Tips:

Check for condensation: If there is any condensation on the lid of the container, pat it dry before storing the congri to prevent moisture buildup.
Reheat thoroughly: Ensure that the congri is heated through before serving.
Add a splash of water or broth if needed: If the congri is too dry, you can add a splash of water or broth to reheat it.

By following these tips, you can enjoy your Cuban congri for days after you make it!

Check out these other side dish recipes

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