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cuban congris Burger Fit
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5 from 1 vote

Cuban Congris

Learn how to make this delicious Cuban Congris from the kitchen of Nura Kruciak!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer, lunch, Main Course, Side Dish
Cuisine: Cuban
Keyword: bacon, black beans, Cuban
Servings: 12 servings
Calories: 1356kcal
Author: Nura Kruciak


  • Pot with Lid
  • Knife
  • Utensil for mixing


  • 2 full, heaping cups Mahatma white long grain rice
  • 2 cups water
  • 2 cans black beans Nura uses El Ebro brand
  • 1 package low sodium bacon cut into small pieces (about 1/2 inch)
  • 1 large onion cut into half moons
  • 1/3 cup extra virgin olive oil


  • Preheat the oven to 350 degrees.
  • Wash the rice really, really well and eliminate excess water.
  • Heat the oil olive in a large aluminum pan and once hot, cook the onions. Fry them until they are golden brown - you want them very cooked.
  • Add the bacon to the onions.
  • When the bacon has cooked, release all the fat (don't let it get crispy), and add the rice. Stir fry it with the onions and bacon, about 3 minutes.
  • Pour the 2 cans of beans (with the liquid) in the pan, add the water, and stir. Once it starts to boil, put the lid on the pan, and put it in the oven for 18 minutes.
  • After 18 minutes, open the oven, pull the tray out, and fluff the rice with a fork.
  • Put the lid back on and cook the rice for another 18 minutes.
  • When done, glaze it with a small amount of olive oil, and fluff the rice again. 


Calories: 1356kcal | Carbohydrates: 132g | Protein: 45g | Fat: 74g | Saturated Fat: 10g | Sodium: 37mg | Potassium: 1994mg | Fiber: 46g | Sugar: 6g | Vitamin C: 11.1mg | Calcium: 184mg | Iron: 11.2mg