CONGRI RICE
2 cups long-grain white rice
1 cup red kidney beans
4 cloves garlic, crushed
5 pork rinds
1 medium onion, diced
1/2 red or green bell pepper, diced
1/2 tablespoon dried oregano
1 piece bacon, cut into strips
1 piece chorizo, diced
3 tablespoons vegetable oil (olive oil can also be used)
Salt to taste
Preparation:
First, wash the beans. Place them in a pot with 3 cups of water and add the bay leaf and oregano. Cook until tender, but not completely soft, so they do not fall apart.
When the beans in your rice and beans are almost tender, remove from the heat and set aside.
Next, rinse the rice thoroughly and let it drain, then set aside.
Then, in a skillet, sauté the garlic, onion, bell pepper, bacon, pork rinds, chorizo, and cumin for 5 minutes.
Once the sofrito is ready, add the rinsed rice, mix well, and then transfer the mixture to a rice cooker.
Finally, add the beans with all their broth, salt to taste, and mix. Let it cook for a few minutes.