Thank-you to my lovely co-worker Nancy for teaching me the proper name for this dish! 🙂 Apparently it is known by two names… who’d have known!? I just call it “that rice with the beans cooked in it”! hah Very proper eh? Now this is by no means the traditional way of making these… it was just a quick easy way to get a tasty beans and rice mixture.

I wanted a side to go with my Macadamia & Coconut Crusted Tilapia the other night, and beans and rice just sounded SO good.  However, I really didn’t want to dirty up two pots, so I decided to do a Congri style rice and beans (made easy by using canned beans). I made it up as I went, and didn’t really know if it would turn out – but it did! And it was GOOD. The hubs LOVED them and so did I. It will def be a repeat side in the future!!  I think it’s my new favorite way to eat rice & beans!

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Congri (AKA Moros y Cristianos)


1 tsp Canola Oil
1 Cup Rice
1 Can Black Beans in Seasoning Sauce (I love Publix brand)
1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
dash of Cayenne
1/4 cups Mojo Sauce (I used Publix brand)
1 3/4 Cups water


Heat canola oil in a saucepan (with a fitted lid) over medium high heat. Add the rice and stir to coat well. Pour in can of black beans (do not drain), cumin, salt, pepper, cayenne, and mojo. Stir well. Add the water and bring to a boil. Reduce heat to low, cover and allow to simmer for 18-20 minutes. Stir before serving.