Recipe: Congri Habanero with Short Grain Rice - You are very welcome Roxanna. I enjoy sharing recipes with you!

For the Congri I always use Gina's recipe which is excellent, with several adaptations by myself! Here it is:

CONGRI HABANERO WITH SHORT GRAIN RICE
Recipe courtesy Paquito D'Rivera (Gina)

1/4 lb Jam n de cocinar (cooking ham)cut in small cubes
4 cloves garlic, crushed
1 large onion, small dice
1 can black beans or 1/2 pound dry black beans soaked overnight and cooked in water until tender
2 cups short grain rice
2 cups water
3 tablespoons extra virgin olive oil
1/2 tablespoon salt and pepper
1 large green bell pepper, small dice
1 tsp ground cumin
2 bay leaves

In a large casserole (caldero) pot or Dutch oven fry ham, add the chopped garlic, green pepper, and onion. Next, add tender black beans and mix for a while, add 2 cups of rice that has been washed and drained, 2 cups water, olive oil and season with ground cumin, bay leaves & salt and pepper. Bring the mixture to a boil, reduce heat to medium & cook uncovered until the water dissapear & small craters appear in the surface. Move once from the bottom up, cover & simmer, until rice and beans are cooked, approximately 20 minutes. Fluff with a big fork when done.
It is important to have a ratio of 2 cups rice to 2 1/2 cups water.

It is important to use the water the beans were boiled in (if making fresh beans) or the water that came in the canned beans. This gives the Congri the black-gray color that is typical of this dish. Delicious!