Step 1

Rinse the beans, and add them to a pressure cooker with water, onion, garlic, and salt. Cook over high heat until pressurized, then turn the heat down to low for 30-35 minutes (depending on your specific pressure cooker).

Step 2

Rinse the rice 2-3 times, or until the water runs clear. Bring 4 cups of water to a boil in a pot, then add in the rice, garlic, onion, and a pinch of salt.

Step 3

Bring to a simmer again, then cover and turn the heat down to low for 18-25 minutes (check at the 18-minute mark). Remove from heat and keep covered.

Step 4

De-stem and seed the chiles. Heat a cast-iron skillet up to medium, then toast the chiles for 30-60 seconds per side. Make sure to keep a close eye on them to prevent burning.

Step 5

Bring a pot of water to boil. Once boiling, turn the heat off, add the chiles in, and set aside for 10-15 minutes to rehydrate.

Step 6

In the same cast-iron skillet over medium, pan roast the whole tomatoes, onion, and garlic cloves (skins on) until blackened on each side and tender, about 10-12 minutes.

Step 7

Remove from heat, peel the garlic cloves, and transfer the veggies to a blender. Drain the chiles and add them to the blender as well. Mix on high until smooth.

Step 8

In a saucepan, heat 1 tablespoon of olive oil. Strain the salsa into your pan and simmer for 10 minutes, stirring frequently.

Step 9

In the meantime, add about 2 cups of cooked pinto beans and 1 cup of their cooking water to your blender. Blend on high until smooth, then transfer to the simmering salsa. Taste and season the sauce with salt to your liking.

Step 10

To serve, add a scoop of rice to each plate, then a scoop of beans (with some of their cooking water), and the salsa roja mixture on top.

Step 11

Garnish with Mexican crema, queso fresco, shredded cabbage, cilantro, etc. Serve with a side of corn tortillas or tortilla chips. Happy eating!