ARROZ CON POLLO SPANISH RECIPE RECIPES

Name: Arroz Congri (Cuban Rice and Black Beans)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5
Cuisine: Cuban
Ingredients: 2 tsp olive oil; 1/2 cup chopped green bell pepper (chopped); 1/2 cup chopped red bell pepper (chopped); small onion (chopped); 2 cloves garlic (minced); 1 cup uncooked long grain rice; 15 oz can black beans (I use Goya (don't drain)); 1 1/2 cups water; 1/2 tsp cumin; 1 bay leaf; pinch oregano; salt and pepper to taste

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS) - SKINNYTASTE

Arroz Congri (Cuban Rice and Black Beans) - Skinnytaste image

Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.

Provided by Gina

Categories Side Dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 5

Number Of Ingredients 12

Ingredients

2 tsp olive oil
1/2 cup chopped green bell pepper (chopped)
1/2 cup chopped red bell pepper (chopped)
small onion (chopped)
2 cloves garlic (minced)
1 cup uncooked long grain rice
15 oz can black beans (I use Goya (don't drain))
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

Steps:

In a heavy medium sized pot, heat oil on medium heat.
Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
Cover, reduce heat to low, and simmer 20 minute (don't peek).
Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

Nutrition Facts : ServingSize 1 cup, Calories 143 kcal, CarbohydrateContent 27.5 g, ProteinContent 6.5 g, FatContent 2.5 g, SaturatedFatContent 0.5 g, SodiumContent 322 mg, FiberContent 5 g, SugarContent 2 g

CHICKEN AND RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken and Rice Recipe: How to Make It - Taste of Home image

Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breast halves
1-1/2 cups uncooked instant rice
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 tablespoons onion soup mix
1 package (10 ounces) frozen peas, thawed
1/2 cup minced fresh parsley

Steps:

Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 358 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 1080mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 33g protein.

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