Congrí

Method

Heat olive oil in a large heavy-bottomed pan over medium heat and sauté the diced onion, green pepper and minced garlic until softened, approximately 3 minutes. Toast the cumin seeds for 30 seconds to release their aroma, then add the unwashed rice and stir constantly for 2 minutes until lightly golden. Pour in the chicken stock and black bean cooking liquid, then add the black beans, salt and pepper, and bring to a boil. Reduce heat to low, cover tightly with a lid and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed, stirring gently once halfway through cooking. Remove from heat and let rest covered for 5 minutes to allow the grains to separate properly. Stir gently with a fork to combine, garnish with fresh coriander, and serve hot as an accompaniment to grilled meats or seafood.