Step 1

Clean and rinse dried kidney beans, removing any debris.

Step 2

Soak in 4 quarts warm water for at least 8 hours before cooking.

Step 3

Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.

Step 4

Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.

Step 5

Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.

Step 6

Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.

Step 7

In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.

Step 8

Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.

Step 9

Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.

Step 10

Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.

Step 11

Uncover rice and fluff thoroughly with a fork.

Step 12

Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.

Step 13

Sprinkle cilantro on top and serve.