Cuban Congrí (Rice and Red Beans) with Pork
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g diced pork shoulder
- 400 g tinned red kidney beans
- 300 g long grain rice
- 1 onion
- 3 garlic cloves
- 1 tsp cumin seeds
Nutrition (per serving)
- Calories
- 604 kcal
- Protein
- 31.1 g
- Carbohydrate
- 77.3 g
- of which sugars
- 3.4 g
- Fat
- 17.4 g
- of which saturates
- 6 g
- Fibre
- 7.9 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced pork in a large pot over a high heat for 6-8 minutes.
- 2
Add the sliced onion, crushed garlic and cumin seeds, and cook for 5 minutes.
- 3
Stir in the rinsed rice, kidney beans and 400ml water, and bring to the boil.
- 4
Cover and simmer for 20 minutes until the rice is tender, the pork has no pink remaining and the liquid is absorbed.
- 5
Fluff with a fork before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.