Arroz congri is a traditional rice and bean dish from the Oriente region of eastern Cuba, made by cooking white rice together with red kidney beans, pork, and aromatics such as onion, garlic, and bell pepper, seasoned with cumin, oregano, and bay leaf. In western Cuba, the same style of dish made with black beans is usually called moros y cristianos rather than congrí.
The name is generally traced to Haitian Creole: 'congo' for beans and the French 'riz' for rice, reflecting Haitian influence in eastern Cuba; Spanish speakers' mispronunciation of 'Congo riz' produced 'congrí,' rather than the name deriving from a Taíno word.
Arroz congri is a Cuban comfort food served at family meals and celebrations, usually alongside fried plantains or salad. Cooks vary the proportions to make it wetter and more stew-like or drier with separated grains, and some substitute black beans or pigeon peas for a regional variation.