I don’t know if it’s the Miami in me or what, but I’ve always been a rice girl. 😂 I would take rice as a carb almost 100% of the time! This pressure cooker congrí recipe is my take on the classic Cuban black beans and rice dish I grew up loving.
Growing up in Miami, I fell in love with Caribbean food, and congrí has always been one of those rice dishes that felt like home. This recipe isn’t a traditional congrí (so don’t come for me lol) it’s just my take on it. I made with beef bacon because I don’t eat pork but if you do, use pork bacon. I call this pressure cooker congrí because I always cook this dish in the pressure cooker. It’s so much faster, the steam is controlled, and the rice comes out perfectly fluffy every single time.
If rice and peas and congrí had a baby…this would be it!
Pressure Cooker Congrí Ingredients:
• Beef bacon (traditionally it’s made with pork bacon)
• Beef tallow (for extra fat- if you use pork bacon, omit this)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• ½ small white onion, diced
• 4-5 cloves garlic, minced
• 2 cups white basmati rice
• 1 can black beans
• 2 bay leaves
• Small handful of fresh cilantro, chopped
• 2½ cups water
• Splash of Worcestershire sauce
• Splash of dry cooking wine
• Splash of Maggi seasoning
Seasonings (measure with your heart ❤️):
• Garlic powder
• Onion powder
• Oregano
• Cumin
• Salt
• Black pepper
• 1 packet Sazón
• About 1 tablespoon chicken bouillon
Directions:
1. Turn your pressure cooker to Sauté. Add the beef tallow and beef bacon, and cook until the bacon is nice and crispy, about 10 minutes.
2. Add the diced bell peppers and onion. Cook until softened, then stir in the garlic.
3. Add all of your seasonings (including the chicken bouillon) and mix everything together.
4. Stir in the rice and let it sauté for about a minute. You’re not trying to toast the rice, just let it soak up all that flavor. Add the black beans and continue stirring everything together. If it looks like the rice is starting to cook too quickly or get crispy, add a couple splashes of water. Once everything is well combined, pour in the 2½ cups of water.
5. Add a splash of Worcestershire sauce, Maggi seasoning, and dry cooking wine. Stir in the chopped cilantro, then add the bay leaves.
6. Close the lid and cook on High Pressure for 13 minutes. Once it’s done, carefully release the pressure, fluff the rice with a fork, and enjoy!
This rice is a 12/10 every single time. It goes with just about anything, makes enough to feed a crowd, and every bite reminds me of home. ❤️
P.S. I’ve only ever made this rice in the pressure cooker. You can absolutely make it on the stovetop, but it might need some adjusting to the cook time and may need a little extra water. If you’ve been thinking about getting a pressure cooker, this might be your sign.
The one I have is no longer produced, but I will linked below some options to choose from!
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