Congri Oriental
A vibrant Cuban rice and bean dish infused with ginger, garlic, and soy—served warm with a drizzle of sesame oil. Simple, aromatic, and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 10g
Ingredients
- 1.5 cups long-grain white rice
- 1 can (15 oz) black beans, cooked or canned (drained and rinsed)
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 3 stalks scallions, sliced thin (white and green parts separated)
Instructions
- 1
Rinse rice under cold water until water runs clear, ~1 minute. Drain well.
- 2
Bring 3 cups water to a boil in a medium pot with a pinch of salt.
- 3
Add rice, stir once, then cover and reduce heat to low.
- 4
Cook covered for 18 minutes until water is absorbed and rice is tender.
- 5
Heat olive oil in a large skillet over medium-high. Add garlic and ginger.
- 6
Cook, stirring constantly, until fragrant, about 30 seconds.
- 7
Add black beans and white parts of scallions. Stir for 1 minute.
- 8
Pour in soy sauce and stir well. Cook until heated through, ~2 minutes.
- 9
Fluff rice with a fork and add to the skillet. Fold gently to combine.
- 10
Drizzle sesame oil over top and fold once more until everything is coated.
- 11
Transfer to a serving dish and top with green parts of scallions.
Tools you’ll need
- medium pot with lid
- large skillet
- fork
- wooden spoon
- colander
- measuring cups
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