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Congril Habanero Con Basmati Rice
4 sl Bacon
4 Cloves garlic; chopped
1 lg Onion; small dice
1 cn Black beans or 1/2 pound dry black beans soaked overnight and cooked in water until tender
2 c Basmati rice
2 c Water
3 tb Extra virgin olive oil
1/2 tb Salt and pepper
1 lg Green bell pepper; small dice
In a large casserole pot or Dutch oven fry bacon until crisp, add the chopped garlic and onion. Next, add tender black beans and mix for a while, add 2 cups of rice that has been washed and drained, 2 cups water, olive oil and season with salt and pepper. Add the green pepper and mix until all is well incorporated.
Bring the mixture to a boil, reduce heat to a simmer, cover the pot and cook until rice and beans are cooked, approximately 30 minutes.
Fluff with a big fork when done.
If using canned softened beans the water in the can is enough, but if you're using dry beans then add 1/2 cup water to mixture. It is important to have a ratio of 2 cups rice to 2 1/2 cups water.
It is important to use the water the beans were boiled in or the water that came in the canned beans. This gives the Congri the black-gray color that is typical of this dish.
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