Congri | Moro Negro | Made To Order | Chef Zee Cooks

Step 1

Finely chop onion, peppers, and garlic. Set aside

Step 2

Warm up rice pot on medium flame and add oil

Step 3

Then add onion, peppers, and garlic. Saute until soft

Step 4

Add Chicken Bouillon Cube & stir

Step 5

After 2 minutes, add leftover Cuban Black Beans & stir

Step 6

Add oregano, cumin, & black pepper. Stir & sautee until beans begin to lightly simmer

Step 7

Now add white rice and mix until well combined

Step 8

Next add bean stock or water and continue to mix. Make sure that rice is not burning. If rice begins to stick to bottom of pot, reduce heat

Step 9

Simmer bean stock/water and rice until rice has dried up

Step 10

Once bean stock or water dries up, gently mix rice again and add cilantro

Step 11

Cover rice with lid. Bonus: For quicker cooking rice, add aluminum foil to turn pot into a super rice cooker. Reduce flame to lowest possible setting

Step 12

After 25 minutes, uncover rice and fluff up with a tiny bit of oil