Congril Habanero Con Basmati Rice
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
60
Sourness
36
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
4 cloves
Garlic (chopped)1 large
Onion (small dice)2 cups
Basmati Rice2 cups
Water3 tbsps
Virgin Olive Oil (extra)1 large
Green Bell Pepper (small dice)Directions:
1
In a large casserole pot or Dutch oven fry bacon until crisp, add the chopped garlic and onion
2
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
3
Add the green pepper and mix until all is well incorporated
4
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
5
Fluff with a big fork when done
6
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
7
It is important to have a ratio of 2 cups rice to 2 1/2 cups water
8
It is important to use the water the beans were boiled in or the water that came in the canned beans
9
This gives the Congri the black-gray color that is typical of this dish