Arroz Rojo & Frijoles de Olla

Before you start

• Ensure the rice is bone dry.

  If you rinse your rice to remove surface starches, do it well in advance. Wet rice will steam rather than fry in the hot oil, completely ruining the required texture.

Ingredients

• vegetable oil2 tbsp
• long-grain white rice1 cup
• white onion1/4 cup
• garlic clove1 small clove
• tomato sauce8 oz
• water1 1/2 cup
• Knorr Tomato Bouillon with Chicken Flavor1 tsp
• ground cumin1/2 tsp
• garlic powder1/4 tsp
• jalapeño1 med
• dried pinto beans2 cup
• water6 cup
• white onion1/4 large
• garlic clove4 med clove
• dried bay leaf2 med
• kosher salt1 1/2 tbsp
• bacon drippings2 tbsp

Method

1. 01

   Set up the beans in the pressure cooker without a grain of salt.

   Place the rinsed pinto beans, 6 cups of water, the intact onion quarter, smashed garlic, and bay leaves into the Instant Pot insert. Do not add salt yet, as it will inevitably toughen the bean skins.

2. 02

   Cook the beans under high pressure for 40 minutes, then let the pressure release naturally.

   Secure the lid, set the valve to sealing, and cook on manual high pressure. Once done, let the pot sit undisturbed for 20 minutes before venting the remaining steam. A quick release will cause the beans to violently boil and shed their skins.

3. 03

   Season the cooked beans aggressively.

   Open the lid and discard the onion, garlic, and bay leaves. Stir in the kosher salt, tasting as you go, until the beans are suspended in a rich, deeply savory broth. Set aside 2 cups of beans and a ladle of their liquid for refrying.

4. 04

   Toast the dry rice in hot oil until deeply golden and nutty.

   While the beans cook, heat the vegetable oil in a heavy-bottomed saucepan over medium-high heat. Add the bone-dry rice and stir constantly for 3 to 5 minutes until it sounds like glass clicking against the pan and takes on a toasted color. This is the non-negotiable foundation of the dish.

5. 05

   Sauté the aromatics with the toasted rice.

   Reduce the heat to medium. Add the diced onion and sauté until translucent, about 2 minutes. Stir in the minced garlic and cumin, cooking just until fragrant.

6. 06

   Incorporate the liquids and bring to a rapid boil.

   Carefully pour in the tomato sauce—it will sputter—and stir for 30 seconds to lightly toast the tomato. Add the 1 1/2 cups of water, bouillon, and garlic powder, then nestle the whole jalapeño on top. Bring the entire surface to a rolling boil, then immediately drop the heat to the lowest setting and cover tightly.

7. 07

   Simmer undisturbed for 20 minutes, then rest.

   Walk away. Do not lift the lid to check. After 20 minutes, remove from the heat and let it rest covered for another 10 minutes to redistribute the steam. Discard the jalapeño and gently fluff the grains with a fork.

8. 08

   Fry the reserved beans in hot fat for traditional frijoles refritos.

   Heat the bacon drippings in a cast-iron skillet over medium-high heat until shimmering. Carefully ladle in the 2 cups of reserved beans and their broth. Let them bubble aggressively for 3 minutes, then aggressively mash to a creamy, spreadable paste.

Notes

• The absolute rule of salt.

  Never salt your beans before they are fully tender. Calcium in salt strengthens the pectin in the bean skins, resulting in tough, unyielding beans regardless of how many hours you boil them.

• Do not skip the Knorr bouillon.

  While fresh tomatoes have their place, the distinct, nostalgic flavor of borderland homestyle rice relies heavily on commercial tomato-chicken bouillon. It provides the essential color and deep umami that fresh produce often lacks in American supermarkets.