Friday, December 12, 2008

Congri

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. This is a variation of a traditional Cuban dish. I chose this since there is a strong Cuban presence in Florida and it's also evident in Floribbean cuisine.

Congri
recipe adapted from CubanFoodRecipes.com

2 cups white long-grained rice
1 can black beans, rinsed and drained
1 can diced tomatoes with chilies
1 large white onion
4 large cloves of garlic
a pinch of ground oregano
1 large bay leaf
1/4 cup vegetable oil
1 long link of chorizo
1 teaspoon salt


In a saute pan, cook chorizo until heated through. Add onion, garlic, peppers and oregano and sauté the onion is softened. Add the vegetable or chicken stock, the rice, the bay leaf and the salt. Cover.

Place the pot over medium heat until it comes to a boil, stir to prevent from sticking to the bottom of the pot, and keep cooking over low heat, until the rice looks completely dry. This process of drying the rice should take from 10 to 15 minutes. Stir again, remove from heat and let cool before serving.