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Stewed Beans With Yellow Rice

Actually I have posted something similar but this one is side to side on the same plate and can be mixed together or eaten seperately after it is served on a plate or in this case a large bowl that will hold cereal. Halal Pasteles With Arroz Gandoules is the link you have to look at for the sofrito recipe to get started. Ignore the other two items on this page because it is irrelevant right now. Now do not add all of the sofrito at once because it has to be used for these two items.

The stewed beans part is to add 3 tbs of the sofrito in to the instant pot. Make sure you have the inner lining inside and the condensation collector in to the back. Add 1 cup of beans of any type, 3 dashes of adobo or goya seanador, 1 half packet of season. The other half goes in the rice. Add 1 chili or 1 drop of hot sauce to the beans. Add 1 pinch of oregano. Grind 1 pinch each of peppercorns and cumin seeds in to a coarse powder. Chop 1 onion or shallot, 3 cloves of garlic. Stir and add 1 quart or 1 liter of water. Close the instant pot with it on sealing position. Select pressure cook for 20 minutes then start. When time is up it will shut off then place steam diverter on top then tap quick release button. Once pressure is released open up the cooker carefully and check the beans. You may want to add 3 more cups of water and repeat process all over again then it will be ok.

Now for the rice add the rest of the sofrito to the pot and add 1 cup of rice that has been rinsed until the water turns clear. Add the cumin seeds and peppercorns to mortar and pestles again which is the same amount you added for the stewed beans and the required amount of goya seasonador or adobo to the pot. Turn on to high heat on stovetop and add the oregano and 1 pinch each of turmeric and red chili powder. Add the rest of the sazon packet to the pot and the washed rice. Stir add 1 quart or 1 liter of water and bring it to a rapid boil then lower the heat to low cover and let cook for 20 minutes. Keep checking now and then to see if the rice is absorbing the liquid. You can use either white or brown short grain, medium grain, long grain, basmati or even jasmine rice for this dish. There is no need also to add oil because the sofrito has the oil in it also you can add up to 10 Spanish olives to both the beans and rice and capers too along with a little bit of brine for extra flavor and is highly recomended. You can even serve this with pinchos too.

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