Feast of the Three Kings > Congrí

Posted On January 4, 2007

Filed under Festive Recipes

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Use a caldero to make it. If you don’t happen to have one, a Dutch oven or deep chicken fryer works as well.

2 cans dark red kidney beans (save liquid)
1 1/2 cup medium grain rice
1 cup chopped onion
1 Tbl chopped fresh garlic
2 oz. salt pork
2 Tbl olive oil
1/2 tsp cumin powder
1/2 tsp paprika
2 cups bean liquid and water

1. Wash the rice. The easiest way to wash rice is to put it in a mesh strainer and spray it with water for about 20 seconds or so. It will make a big difference, as the rice won’t clump together as much and it will have a nicer texture.
2.  Open cans of beans and strain, saving the liquid into a measuring cup. Both cans won’t make two cups, so add water.
3. Cut the salt pork into strips and sauté them in the olive oil with the onion until they are browned.
4. Add the garlic and rice and cook at a medium heat for 2-3 minutes, stirring constantly.
5. Add the beans, liquid, cumin, and paprika. mix well.
6. Cover and cook at a very low heat until the rice is tender and loose, about 30-40 minutes. It should be a bit clumpy and slightly moist. You don’t want it dry and grainy.

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