A healthy twist on the popular Cuban-style black beans and rice! A quick and easy weeknight dish made with riced cauliflower, cumin, oregano, and black beans. Pairs easily with salmon or chicken!
I’m soooo excited about this recipe!
If you’re wanting to cook more at home or you’re trying to eat healthier, you’re in for a treat!
I’m on a mission (at least for now) to also eat healthier by lightening up a few of my FAVORITE Cuban comfort foods that I’ve loved for years. For example, I’ve already done this with arroz con pollo and now I’m doing it with congri.
What is congri?
Congri [kon-gree] is Cuban-style rice and beans. Another name for it is Moros y Cristianos.
Well, not really.
Supposedly congri is made with red beans while moros y cristianos is made with black beans. And that very well may be the case HOWEVER my mom always called it congri so congri it is.
Essentially you cook the black beans first with green peppers, onions, and garlic, then you add in the white rice and cook it all with dry cooking wine, spices, and sometimes BACON. Yes, you heard that correctly. Bacon! For obvious reasons it’s always been my favorite rice ever. Duh, right? But now ladies and gentlemen, I present to you a healthier option…this is Cauliflower Congri!
The same great flavors of Cuban-style black beans and rice made with riced cauliflower!
Cumin, oregano, onions, garlic, green peppers, black beans, I mean does it get any better than that?
The best part about this dish is that you won’t even realize the “rice” is actually a vegetable. You cannot taste the cauliflower AT ALL. Might even be a great idea when you want your kids to eat more veggies!
Serve with chicken or salmon, or enjoy it by itself. It’s a quick + easy meal to make and I KNOW you will add it to your weekly dinner rotation ASAP.
I hope you make it and LOVE it!
A healthy twist on the popular Cuban-style black beans and rice! A quick and easy weeknight dish made with riced cauliflower, cumin, oregano, and black beans.
- 2 tablespoons olive oil
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1/4 cup green pepper finely chopped
- 1 1/2 cups riced cauliflower
- 1 can black beans (low sodium) reserving 1/3 cup liquid from can
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 bay leaf
- salt + pepper to taste
In a pan, heat olive oil over medium-high heat. Sauté onion, garlic, and green peppers until translucent and fragrant, about 3 minutes.
Add riced cauliflower, black beans, 1/3 cup of liquid from the can of black beans, cumin, oregano, bay leaf, salt and pepper. Stir to combine and cook for 6-8 minutes until the liquid has evaporated. Serve immediately. Enjoy!
* Serve with chicken breast or salmon.
** Cauliflower congri lasts 2-3 days in the fridge in an airtight container.
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