Spanish Rice
1 cup rice
3 tablespoons olive oil
1 garlic clove, minced
1 ½ cups chicken broth (fresh or canned)
3-4 stewed tomatoes (chopped) drained and rinsed
1 small sweet pepper-diced (green, red, yellow, or chocolate)
dash of paprika
dash of cayenne pepper
½ teaspoon ground annato seed
½ teaspoon salt
½ teaspoon black pepper
In the bottom of the pressure cooker brown the garlic, onions in olive oil. Add the rice and chicken stock. Add vegetables, spices and simmer. Lock the lid and bring to high pressure 15psi and lower temperature and cook for 5 minutes. Allow the pressure to drop naturally. Add tomatoes, garnish with cilantro and grated cheese.
Refried Beans-delicious deep fried in homemade tortillas
1 cup of beans soaked overnight for 8 hours
1½ cups water or chicken stock
1 dried chipotle pepper
1 teaspoon sea salt
1 tablespoon olive oil
1 teaspoon black pepper
2 large teaspoons lard, divided
2 teaspoons garlic powder
1 cup cheese, grated or crumbled
Put the lid on and bring to high pressure 15 psi and lower the heat for 8-10 minutes. Put the pot under cold water to release pressure. Remove lid. Cool slightly and mash. In a large fry pan add large tablespoon lard and get hot. Add beans and cook until smooth. Remove from heat. In a large saucepan add a heaping tablespoon of lard and melt-cook until it gets very hot. It will be near smoking. Add fried beans and mix together until smooth. Add a little milk, garlic powder and cheese.