Marliss® Arroz Congri

Marliss® Arroz Congri

This Congri pairs well with Marliss® Mojo Chicken, fresh avocado and fried Marliss® Mojo Seasoned Platanos!


  • 4 Cups Water
  • 2 Cups Black Beans (Soaked)
  • 2 Cups Long Grain Rice (Rinsed)
  • ½ Lb. Pork Belly (Cut into small Pieces and seasoned with Marliss® Mojo Seasoning)
  • 3 Cubanelle Peppers (Diced)
  • 1 Large Red Onion (Diced)
  • 5 Cloves Garlic (Rough Chop)
  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Marliss® Color Frijoles Negro
  • 2 Tablespoon Marliss® Mojo Seasoning (1 teaspoon to season Pork Belly)
  • 3 teaspoons Marliss® Yellow Rice Seasoning
  • 4 Bay Leaves
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Oregano Leaves


Step 1

Soak Black Beans in water for 6 hours or overnight (do not exceed 12 hours).

Step 2

Drain soaked beans and place them in fresh water, add 2 Bay Leaves and bring to a boil. Allow to cook for 10 minutes, then reduce heat to a simmer and cook until tender. (About 70-90 minutes.) Drain and set aside.

Step 3

In a large pot, add oil, let it heat up and add seasoned Pork Belly. Allow to sauté, stirring for a few minutes.

Step 4

Add remaining Bay leaves and continue to stir for one minute. Allow the flavor from the Bay leaves to bloom.

Step 5

Add diced onions, Cubanelle peppers and stir for a few more minutes.

Step 6

Add Marliss® Mojo seasoning, cumin and oregano. Stir for one minute.

Step 7

Add Rice, Garlic and stir. Next add Black Beans and stir. Then add water, Marliss® Yellow Rice Seasoning and stir.

Step 8

Add Marliss® Color for Frijoles Negros and stir, mixing the color evenly throughout. (If the color is not to liking you can always add more.)

Step 9

Bring to a slow boil and taste. For richer flavor, add more Marliss® Mojo seasoning.

Step 10

Cook for 5 minutes at a slow boil and reduce heat to a simmer. Stir to make sure rice is not sticking and cover. Cook for 20 minutes. Uncover and check rice for doneness.



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