Puerto Rican Rice And Beans (Arroz Con Habichuelas)

• water↗4 cups
• smoked ham hock↗8 ounces
• dried pinto bean↗1 cup
• uncooked long grain white rice↗1 cup
• olive oil↗1 teaspoon
• sesame oil↗1 dash
• onion↗1⁄2

  peeled and diced

• garlic↗2

  smash and chop

• large red bell pepper↗1

  seeded and diced

• jalapeno peppers↗2

  seeded and diced

• chopped fresh oregano1 tablespoon
• peeled plum tomatoes↗1 can

  drain reserve juice

• salt↗1⁄2 teaspoon
• ground pepper↗1⁄2 teaspoon
• chopped fresh cilantro3 tablespoons
• tablespoons capers↗2

Step-by-step instructions

1. 1

   Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes.

2. 2

   Add the pinto beans and cook 20 minutes more.

3. 3

   Add the rice, and when the pressure cooker"hisses," cook for another 5 minutes.

4. 4

   While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent.

5. 5

   Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go.

6. 6

   Add 1/4 cup of the reserved tomato juice, half of the salt and half of the pepper.

7. 7

   Lower the heat and simmer 15 minutes.

8. 8

   After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve.

9. 9

   Add the cooked rice and beans to the pepper-tomato mixture in the skillet.

10. 10

    Stir in the reserved ham hock meat, 2 Tbs of the cilantro, the capers and the remaining salt and pepper.

11. 11

    To serve: Spoon into bowls and garnish with the remaining cilantro.